Ackee and Saltfish with Johnny Cakes and Steamed Callaloo

In a large bowl, combine the flour, sugar, baking powder, and salt, and mix well.

Add the butter and use a fork or your fingers to break it into the flour mixture until it resembles breadcrumbs.

Add ⅓ cup (79 ml) of water to the milk, then slowly pour over the flour mixture until a smooth and soft dough forms, being careful not to overwork the dough. Add 1 or 2 extra tablespoons of water, if needed, to achieve the right texture.

Place in the refrigerator to rest for at least 45 minutes, preferably overnight.

Bring a small saucepan of water to a boil and add the salted cod. Cook until the flesh is tender and most of the salt is removed, about 20 minutes, pouring off water and adding fresh to assist in the process.

Once cooked, break into bite-sized pieces, taking care to remove any bones.

Heat the vegetable oil in a large skillet over medium-high. Add the onion and cook until just soft, about 3 to 4 minutes. Add the scallions and cook 1 minute more, then flake in the fish.

Cook 2 minutes, then add the thyme. Cook until fragrant, about 1 minute, then stir in the garlic and Scotch bonnet. Cook 1 minute.

Add the ackee into the center of the skillet. Add the tomato around the ackee and season everything with black pepper. Fold everything in around and over the ackee, careful not to agitate it too much.

Let it sit and cook until warmed through, about 3 minutes more. Keep warm.

Heat the oil in a medium saucepan over medium. Add the onion and cook until soft, 4 to 5 minutes. Add the carrot, bell pepper, and thyme and cook until soft, 4 minutes more.

Stir in the callaloo and season with salt and pepper. Cook until just wilted, then stir in the butter.

Cover and cook until steamed, 4 to 5 minutes. Cook until the callaloo is tender, 1 minute more.

Heat 2 inches of vegetable oil in a large saucepan until a deep-fry thermometer reads 300°F.

Roll the Johnny cake dough into 10 balls and press down on the top gently to slightly flatten. Working in batches, fry until golden, about 10 minutes.

Using a slotted spoon, transfer to a paper towel-lined plate. Keep warm.

Heat ½-inch oil in a large cast-iron skillet over medium-high.

Add the plantains and cook, flipping once, until golden and caramelized, 3 ½ minutes.

Transfer to a paper towel-lined plate and season with salt.

Divide the ackee and callaloo among plates with some Johnny cakes and fried plantains.