A fusion of West African roots and Caribbean flavors using coconut milk and salted cod.
Hands-free mode with voice commands & timers
No ratings yet
Soak the salted cod in cold water overnight, or boil it in fresh water for 20 minutes and drain to remove excess salt.
Flake the prepared saltfish into small bite-sized pieces, removing any skin or bones that may remain.
Heat coconut oil in a large heavy-bottomed skillet or dutch oven over medium heat.
Sauté the onion, garlic, scallions, and scotch bonnet pepper until the onion is translucent and fragrant.
Add the flaked saltfish, diced tomato, thyme sprigs, and crushed pimento berries to the pan, stirring for 3-5 minutes.
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'.
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.
Remove the thyme sprigs and serve hot over boiled green bananas, dumplings, or white rice.
