Heri HeriBoiled Roots, Plantain, and Saltfish
A traditional platter of boiled plantain and roots served with a savory salted fish sauté. The mild sweetness of the staples balances the rich, salty fish and softly stewed vegetables.
Prep
30m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Roots
- 2pcsPlantain (peeled and halved)
- 500gSweet Potato (peeled and cut into chunks)
- 500gYam (peeled and cut into chunks)
- 4pcsEgg
- 2lWater
- 6gSalt
Fish
- 300gSalted Cod (soaked and flaked)
- 120gOnion (finely chopped)
- 10gGarlic (minced)
- 220gTomato (finely chopped)
- 1pcsMadame Jeanette Chili (left whole)
- 25mlVegetable Oil
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil with the salt. Add the plantains, sweet potato, and yam and cook until all the pieces are tender.
- 02
Boil the eggs until firm, cool them, peel them, and set them aside.
- 03
Heat the vegetable oil in a pan over medium heat. Add the onion and cook until softened.
- 04
Stir in the garlic, then add the tomato and the whole Madame Jeanette chili. Cook until the tomato breaks down into a soft sauce.
- 05
Add the salted cod and black pepper and cook just until the fish is heated through and the flavors come together. Remove the Madame Jeanette chili before serving.
- 06
Arrange the boiled plantains, sweet potato, yam, and eggs on a platter and spoon the salted fish alongside.
Ratings & Reviews
Log in to rate and review this recipe.