Place the salt fish in a medium size pot, with enough water just to cover it. Then bring to a boil for 10 mins. Drain and repeat. Allow the saltfish to cool enough to handle, then flake with a fork removing any bones. Set aside.

Dice the onion, green pepper and red pepper. Finely chop the garlic and stab a hole in the scotch bonnet, but leave it whole. Pick the thyme leaves from the stems.

Heat a large saucepan with oil over medium heat. Add onion, thyme, garlic, scotch bonnet and peppers with a pinch of salt. Cook for 7-8 mins or until the onions are translucent.

Add the flaked saltfish, diced tomatoes, tomato purée and seasonings. Cook for 25 mins on low heat with a lid until tomatoes are super soft. Season to taste with salt and pepper. Finely slice the spring onions and sprinkle over top. Set aside and keep warm.

To make the dumplings, tip the flour, coconut, cornmeal, and salt into a bowl and mix thoroughly. Add in 180ml of water while gradually mixing, to form a shaggy dough. Tip onto a clean surface and knead the dough for 10 mins.

Cover the bowl with a cloth and Allow dough to rest for 10 mins. Pull the dough apart forming a golf ball size shape. Roll each piece into a ball, and flatten the middle with your thumb. You want these around 4-5cm thick.

Bring a pan of water to a boil. Place the dumplings into the boiling water and boil for 20 mins and cook until they start to float.