Wash off excess salt off of the saltfish. In a medium sized pot with enough water to cover the fish, bring to a boil for 10 minutes, change water and boil again for another 10 minutes.

Run saltfish under cold water. Remove skin and bones and pick into small pieces and set aside.

Cut 2 strips of bacon in small pieces and set aside.

Dice or mince the onion, green pepper, tomatoes, garlic and scotch bonnet and set aside.

If using coconut milk powder, dilute in about 3/4 cups water to equal 1 cup or you can use can milk.

Dilute cornmeal in 1/2 cup water.

Fry out bacon lightly until slightly brown in a non-stick skillet.

Add oil, butter, all vegetables except scallion and saltfish. Sautee about 2 minutes on medium-high heat.

Add coconut milk and bring to a slow boil.

Add cornmeal mixure, salt and black pepper, stir for about 2 minutes. Turn heat to low and cover. Check and stir every 5 minutes for about 30 minutes.

It should be ready at this time when mostly thickened and in between mushy or not too wet and dry.