Soak the salted codfish in cold water overnight, changing the water 3-4 times to remove excess salt. Drain and pat dry.

Flake the codfish into small pieces, removing any bones. Set aside.

In a large mixing bowl, combine flour, baking powder, and a pinch of salt.

Finely chop onions, bell peppers, garlic, and scotch bonnet pepper (use sparingly unless you want extreme heat).

Add the flaked codfish, chopped vegetables, thyme, black pepper, and cayenne to the flour mixture.

Gradually add water to form a thick batter that drops from a spoon but holds its shape.

For the festival dumplings, mix flour, cornmeal, sugar, salt, and baking powder in a separate bowl.

Add butter and vanilla extract to the festival mixture, then gradually add water until a soft dough forms.

Knead the festival dough briefly and shape into 6 elongated oval dumplings.

Heat vegetable oil to 350°F in a deep pot or dutch oven.

Drop spoonfuls of the accra batter into the hot oil, frying 4-5 at a time until golden brown, about 4-5 minutes per batch.

Remove accra with a slotted spoon and drain on paper towels.

Fry the festival dumplings in the same oil until golden brown and cooked through, about 6-8 minutes, turning occasionally.

Serve hot with your favorite pepper sauce or a squeeze of lime.