Using a sharp knife or potato peeler, remove the other skin off the
Taro (4 cups)
and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior. Cut into 2 to 3-inch pieces and place in a pot with water.
Salt (1/4 tsp)
and bring to a rolling boil. Cook until tender, which you can test by poking with a fork or knife, then drain the water out.
Shredded Salted Cod (1 cup)
by boiling in water, drain, and rinse with cool water. Heat the saltfish in
Olive Oil (3 Tbsp)
and let it cook for about 3 minutes on low heat.
Garlic (2 cloves)
Ground Black Pepper (1 pinch)
to the saltfish. Cook for another 3 minutes, then add the
Fresh Thyme (3 sprigs)
After 2 minutes add the
Scotch Bonnet Pepper (1/4)
and combine with cooked saltfish. Add the taro pieces.
Stir well and cook for another 3-5 minutes to infuse the taro pieces with the stewed salted fish. Serve warm and enjoy.