Sweet ripe plantain and salt fish stew

salt fish

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

Peel the ripe plantains by cutting the top and bottom, making a slit on the side, and pulling the skin off.

Cut the peeled plantains into small pieces to help them cook quickly and absorb flavors.

Wash the plantains before adding them to boiling salted water.

Boil the plantains until they are nice and soft.

Chop the flat leaf parsley, green onions, marbury pepper, green chili, red onions, and cilantro.

Heat about a teaspoon of coconut oil in a pot and add the chopped red onions; cook for about a minute until softened.

Add two tablespoons of tomato paste to the pot and fry it up to remove the raw taste.

Add the soaked and boiled boneless skinless salted fish to the pot.

Add the chopped flat leaf parsley, marbury pepper, and green onions to the salted fish.

Pour in about a quarter cup of water to create a sauce for the salted fish stew.

Season with black pepper and taste to adjust saltiness if needed.

Add chopped cilantro to the stew at the end for freshness and mix well.

Combine the boiled plantains with the salted fish stew, gently mixing to avoid mashing the plantains.

Serve the dish hot, optionally with a warm cup of tea.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary