Saltfish and Ground Provisions
A filling coconut-based stew of salted cod and ground provisions, built around plantain, yam, sweet potato, and taro. It is deeply savory, lightly spicy, and the kind of one-pot meal that feels both practical and festive.
Prep
12h 30m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gSalted Cod (soaked and rinsed)
- 130gOnion (finely chopped)
- 10gGarlic (crushed)
- 6gFresh Thyme
- 1pcsBay Leaf (whole)
- 300gPlantain (peeled and cut into chunks)
- 300gYam (peeled and cut into chunks)
- 250gSweet Potato (peeled and cut into chunks)
- 250gTaro Root (peeled and cut into chunks)
- 400mlCoconut Milk
- 1lWater
- 6gScotch Bonnet Chili (left whole)
- 15mlLime Juice
- 4gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cover the salted cod with cold water and refrigerate for 8 to 12 hours, changing the water once or twice. Drain, rinse, and flake the fish.
- 02
Return the salted cod to the pot with fresh water, then add the onion, garlic, fresh thyme, bay leaf, and whole scotch bonnet chili.
- 03
Add the yam, sweet potato, taro root, and plantain. Simmer until the provisions are almost tender.
- 04
Pour in the coconut milk and season carefully with salt and black pepper.
- 05
Continue simmering until the provisions are soft, the broth has thickened slightly, and the fish flakes easily into the stew.
- 06
Stir in the lime juice, remove the bay leaf and scotch bonnet chili, and serve hot.
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