Ackee and Saltfish is more than just a meal; it's a piece of Jamaican culture. The preparation is a careful process, particularly with the saltfish, which must be soaked and boiled to remove excess salt. The key is to handle the Ackee gently, as its delicate texture can easily fall apart if over-handled. The result, however, is a masterpiece: a perfectly balanced dish with savory, buttery, spicy, and sweet notes that pairs wonderfully with fried plantains, breadfruit, or rice.
Rinse the saltfish under cold water to remove any surface salt. Place the fish in a bowl, cover with cold water, and let it soak for at least 1 hour, or overnight (change the water at least once).
Place the soaked saltfish in a pot with fresh water and bring to a boil. Boil for about 20 minutes until tender. Drain the water and let the fish cool. Remove any bones and skin, then flake the meat into small pieces.
In a large skillet, heat the oil over medium heat. Add the onion, green bell pepper, and garlic. Cook until softened, about 5-7 minutes. Add the Scotch Bonnet pepper and thyme and cook for another minute.
Add the flaked saltfish and diced tomato to the skillet. Cook for about 3-5 minutes, until the tomatoes have softened and all the flavors are well combined. Season with black pepper to taste. No need for salt, as the saltfish is already salty.
Carefully add the drained and rinsed ackee to the skillet. Gently toss to combine, taking care not to break the delicate ackee. Cook just until the ackee is heated through, about 2-3 minutes. Remove the Scotch Bonnet pepper if you used it whole.
Serve the dish immediately, garnished with sliced scallions. It is traditionally served with fried plantains, breadfruit, boiled dumplings, or rice.