Start off by placing your saltfish in a pot covered with water overnight to sit.  This will help get rid of most of its saltiness.  Once you wake up the following, morning now your ready to go.  Empty out the sitting water and wash off the saltfish.  Then add more water submerging the saltfish inside.  Place on medium heat and boil until saltfish becomes soft and/ or 20 minutes.

Remove the fish from the water and allow to cool.  Then remove all of the bones and skin, then flake the flesh of the fish.  Put the flaked fish aside and start with the sauteing.

Now gather tomatoes, onions, garlic, scallion, and lots and lots of thyme.

Slice the yellow onions.  I happen to like a lot of onions in my ackee and saltfish.  Some don’t though.  you decide on how much you like to slice.

Dice the tomatoes.  These juicy tomatoes add such flavor to the dish.  I usually chop 3-4 medium sized tomatoes.

Next chop up garlic and lots and lots of thyme.  Make sure puling of the leaves from the thyme stems.  you can add a few of the entire thyme stems while cooking.

If your brave you can always add a little heat with scotch bonnet.  All you need to do is slice up the scotch bonnet thinly and add it to the pot.

In a large dutch pot, or frying pan, melt butter on medium heat and dump all of your chopped ingredients inside.  You want to stir-fry all of the ingredients together for 10 minutes.

Next add the flaked saltfish.  Add black pepper and salt if needed.  At this point you will need o add more vegetable oil to the pot.  The saltfish will soak up all that is in there and will turn dry if oil is not added. I always end up needing to add more throughout the cooking process.

Add the ackee to the pot.  Stir gently to avoid breaking-up the Ackee.  You don’t want it to turn into mush.

Add more black pepper on top and thyme and if you really want to be naughty you can add some chopped bacon on top.

Serve with boiled dumplings, fried dumplings, bammy, plantains, and fried breadfruit.