WE'RE IN GUYANA: COOKING WITH JODYL

Boil the salt fish to remove excess salt, boiling it four times.

Wash the koi color leaves one by one, then re-wash them to ensure they are clean.

Add a little bit of oil into the pan.

Add mixed seasoning, pepper, onion, shallot, marinade pepper, mary pepper, and garlic into the pan.

Add fresh tomatoes into the mixture.

Strip the salt fish and add it to the pan.

Add some black pepper to the salt fish.

If tomato puree is not available, use a little bit of tomato ketchup for flavor.

Cook the mixture for about two minutes, stirring to ensure everything is well fried.

Add the salt fish into the pan and continue to stir.

Cook everything together for 25 to 30 minutes until the water dries up and the colors are vibrant.

Equipment Needed

Dietary

Allergens