1 (drained) ackee unless you have a tree :silly:
1 lb Salt fish (codfish)
1 onion
1 tomato
4 tbsp cup cooking oil
1 sprig of fresh thyme or 1 tbsp of dried thyme
1 scallion
1 dash of blackpeper
1 scotch bonnet pepper
DIRECTIONS:
1. Soak saltfish for about three hours and throw out water
2. Place in fresh water, bring to boil, and throw out water
3. Clean - remove bones, scales if any, and skin, and break into small pieces
4. Sautee chop up onion, tomato, and scallion in skillet or frying pan with margarine or cooking oil
5. Add small pieces of thyme and a couple small pieces of scotch bonnet pepper (no seeds ...this pepper is very hot so if you don't like the heat, you can eliminate this step..The pepper's skin is very hot to touch and the juice and seeds are worse they can burn you..so becareful when cutting..Or even just put it in whole..you get the spice without burning yourself or your tastebuds)
6. Stir in saltfish and let it cook for a about a minute
7. Stir in ackee and let the ackee and salt fish combination cook for another few minutes on a low flame (or low heat)
8. Add a dash of blackpepper if you like. (optional).
11. Serve with fried dumpling, cooked dumpling + other ground products, festival, or as a side dish.
It is especially delicious when served over dumplings (boiled or fried), yellow yam, boiled banana, sweet potato etc
pic below...You see the ackee and saltfish that looks like the scramble egg,green banana thats been boiled,porridge in the middle,a disk of yellow lam on the side 
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:yes:: 
the tropics
