RECIPE
11 INGREDIENTS6 STEPS1HR 10MIN

Taro With Stewed Saltfish

4.3
3 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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In the Caribbean, Dasheen, Yams, Eddoes, Sweet Potato and Cassava all fall under the ‘ground provisions’ umbrella – also known as ‘food’ in Jamaica. This easy recipe can be adopted with any of these staples.

1HR 10MIN

Total Cooking Time

11

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4 cups
Taro
1/4 tsp
1 cup
Shredded Salted Cod
2 cloves
Garlic , sliced
1
Onion , sliced
3 sprigs
2
Medium Tomatoes , chopped
1/4
Scotch Bonnet Pepper , sliced
3
Scallions , sliced
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Author's Notes

When slicing the taro, wear gloves or coat your hands with some vegetable oil as the sap/starch from peeling the taro can cause some irritation to your hands/fingers.

Directions

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Step 1
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.
Step 2
Add 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.
Step 3
Prepare the 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.
Step 4
Add the Garlic (2 cloves) , Onion (1) , and Ground Black Pepper (1 pinch) to the saltfish. Cook for another 3 minutes, then add the Fresh Thyme (3 sprigs) .
Step 5
After 2 minutes add the Tomatoes (2) , Scotch Bonnet Pepper (1/4) , and Scallions (3) and combine with cooked saltfish. Add the taro pieces.
Step 6
Stir well and cook for another 3-5 minutes to infuse the taro pieces with the stewed salted fish. Serve warm and enjoy.

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