Taro With Stewed Saltfish

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.

Total Time

1hr 10min

4.5

4 Ratings

Author: CaribbeanPot

Servings:

Ingredients

•

4 cups

Taro

•

1/4 tsp

Salt

•

1 cup

Shredded Salted Cod

•

3 Tbsp

Olive Oil

•

2 cloves

Garlic , sliced

•

Onion , sliced

•

1 pinch

Ground Black Pepper

•

3 sprigs

Fresh Thyme

•

Medium mittelgroß Medium medium medianos Tomatoes , chopped

•

1/4

Scotch Bonnet Pepper , sliced

•

3 bunches

Scallions , sliced

Cooking Instructions

Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) 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.

Add Salt (1/4 teaspoon) 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.

Prepare the Shredded Salted Cod (1 cup) by boiling in water, drain, and rinse with cool water. Heat the saltfish in Olive Oil (3 tablespoon) and let it cook for about 3 minutes on low heat.

Add the Garlic (2 clove), Onion (1), and Ground Black Pepper (1 pinch) to the saltfish. Cook for another 3 minutes, then add the Fresh Thyme (3 sprig).

After 2 minutes add the Tomato (2), Scotch Bonnet Pepper (1/4), and Scallion (3 bunch) 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.

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.

Nutrition Per Serving

CALORIES

555

FAT

12.2 g

PROTEIN

41.0 g

CARBS

71.0 g