Wash salt fish and put to boil in enough water to cover. Pour off the salty water, cover with tap water and allow to cool. Flake the fish and discard the bones.
Heat Grace Vegetable Oil in a skillet over medium heat and use to saute the chopped onion, garlic, escallion, scotch bonnet pepper and the diced tomatoes for about three minutes.
Add the flaked codfish and black pepper and mix well.
Fold in the drained ackee and allow to simmer for 3 - 4 minutes.
Serve with boiled green banana, slices of yam, fried dumplings or bammy or bread and slices of tomatoes.
Note: Served as a breakfast or dinner dish. Codfish may be soaked in enough water to cover overnight and then flaked.