Green Gungo and Saltfish Stew (Revised Edition)

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and can mimic creaminess.

Start with a low heat on a skillet and add a little butter.

Add three cloves of smashed garlic to the melted butter to flavor the oil.

Drain the canned green gungo peas without rinsing them to retain some flavor.

Add the drained green gungo peas to the skillet with the garlic and butter.

Increase the flame slightly and stir the peas in the oil for about a minute or two.

Add coconut milk to the skillet, ensuring it's rich and flavorful, not diluted.

Incorporate the saltfish into the mixture, noting that it has flavor and should not be soaked out completely.

Add a few pimento seeds to the pot for flavor.

Add thyme and scallions to the mixture.

Grate a little fresh ginger into the pot for added flavor.

Optionally add a small amount of green pepper for color and flavor.

Cover the pot and let it cook on low heat for about 7-8 minutes, stirring occasionally.

Mash some of the green gungo peas with the back of a spoon to help thicken the stew.

Taste the stew and adjust with black pepper if needed, but no additional salt since the saltfish is already salty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary