Caribbean-Style Okra and Saltfish Run Down

Ingredients

• 0.5 lb Salted cod (Saltfish)
• 2 cups Fresh okra, sliced into rounds
• 14 oz Full-fat coconut milk
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 stalks Scallions, chopped
• 0.5 pepper Scotch bonnet pepper, deseeded and minced
• 4 sprigs Fresh thyme
• 6 berries Pimento berries (Allspice), crushed
• 1 large Roma tomato, diced
• 2 tbsp Coconut oil
• 0.5 tsp Black pepper

Instructions

1. 1

   Soak the salted cod in cold water overnight, or boil it in fresh water for 20 minutes and drain to remove excess salt.

2. 2

   Flake the prepared saltfish into small bite-sized pieces, removing any skin or bones that may remain.

3. 3

   Heat coconut oil in a large heavy-bottomed skillet or dutch oven over medium heat.

4. 4

   Sauté the onion, garlic, scallions, and scotch bonnet pepper until the onion is translucent and fragrant.

5. 5

   Add the flaked saltfish, diced tomato, thyme sprigs, and crushed pimento berries to the pan, stirring for 3-5 minutes.

6. 6

   Pour in the coconut milk and bring to a gentle simmer; let it cook uncovered for 10 minutes until the liquid begins to thicken and 'run down'.

7. 7

   Fold in the sliced okra and black pepper, then cover the pot and simmer for an additional 5-7 minutes until the okra is tender but still bright green.

8. 8

   Remove the thyme sprigs and serve hot over boiled green bananas, dumplings, or white rice.