A classic carribean catering dish. Best served in large quantalies.
- 200g saltfish pieces
- 400g green plantains
- 100g yam
- 100g sweet potato
- 100g shredded onion
- 100g tomato, skinned deseeded, diced
- sprig of thyme desiccated coconut white stock 4 okra
Method
1 Soak the saltfish in cold water for approx. 30 mins.
2 Place the diced plantain, yam and sweet potato into a pan with the onion and tomato.
3 Sprinkle with thyme. Arrange pieces of saltfish on top. Sprinkle with desiccated coconut. Cover with white stock.
4 Top and tail the okra. Do not cut otherwise the starchy substance will be released. Place the okra in with the fish and vegetables.
5 Bring to the boil and simmer gently until the vegetables and fish are cooked.
6 Serve hot in a suitable dish, decorated with the okra on top.
Note When possible it is preferable to use coconut milk in place of white
stock and desiccated coconut.
