Heat the oil in a large frying pan and sauté onion and peppers for 5 minutes until softened.
Add the scotch bonnet chilli and stir thoroughly.
Drain the soaked salt cod, rinse with fresh water, and pat dry.
Add the cod to the pan and break it up with a wooden spoon.
Add the ackee and fry for 6 minutes until everything is cooked through.
Stir in the thyme and black pepper to taste.
Melt butter in a separate pan and cook 400g of callaloo until wilted.
Season the callaloo with nutmeg, salt, and black pepper.
Place the cod and ackee mixture in the centre of a serving dish.
Arrange callaloo around the mixture and garnish with chopped tomatoes and hot sauce.