First, you have to prepare the salt cod.

Soak the cod in a pot of water for 2 hours.

Change the water and soak again for another 2 hours. Alternately, you can soak the fish overnight.

Change the water again and now boil the fish in the water until it is cooked and the fish flakes.

Remove the fish from the water and as soon as it is cool enough to handle, flake the fish by hand by rubbing it in between your fingers.

In a skillet, heat oil.

Add onion, bell pepper, garlic and Scotch Bonnet. Saute until vegetables are softened.

Add fish, parsley, lime juice and a pinch of salt. Mix and cook until thoroughly combined.

Peel the breadfruit and cut it into 4 pieces.

Remove the center core.

In a medium pot, add the breadfruit and enough water to just about cover the breadfruit.

Add a little salt to the water, about 2 teaspoons.

Cover the pot as you want the breadfruit to steam in the water.

Cook until the breadfruit is very soft, about 15 minutes.

Remove the breadfruit from the water, but reserve the water.

In a bowl, mash the breadfruit, adding a little of the cooking water as necessary to make a smooth batter.

Pound with a wooden spoon to remove any lumps until you have a sticky batter (almost like doughnut dough).

With floured hands, take a piece of the dough, about the size of a walnut.

Flatten the dough in between your hands, using a little more flour if the dough sticks to your hands.

Add about 1 ½ tablespoons of the saltfish filling in the middle and bring the breadfruit dough up around the salt cod to form a smooth ball.

Heat a pot with enough oil for deep frying.

Place the stuffed breadfruit balls in the hot oil and fry until golden brown on all sides.

Serve with sos and pikliz.