This is one of my husband favourite ways of eating salt fish, just after saltfish fried with onion for breakfast.
The funny thing is the fact that as a child he did not like christphenes and now when he lives so far away from Dominica and they are hard to get, he craves them.
- 400 g skinless and boneless salt fish / saltfish (I used cod fish)
- 1 small marrow, few christophenes (chochos, chayotes) or few zucchinis (about 500 g)
- 2 onions
- 1 lime juice or ½ – 1 lemon juice
- 3 greenish plantains or 5 green bananas
- 2 tbs olive oil
- 2 tbs mild curry powder
- 1 cup (110 g) coconut milk powder
- 4 cups of water
- hot sauce
- 2½ cups of easy cook white rice
- Soak saltfish over night or cook for 1 hour changing water once, drain and break into small pieces.
- Peel and chop marrow / christophenes / zucchinis into big cubes (you may live zucchinis in skin).
- Chop onion finely.
- Peel plantains / green bananas slice into thick pieces but before peeling green bananas oil you hands with vegetable oil, otherwise they will stain your hands.
- Place fish, marrow, onions, bananas, olive oil, lime juice, curry powder and coconut milk and water in a large pot.
- Cook covered till plantains are ready.
- In meantime cook rice in 5 cups of water with no salt.
- Serve over rice with few dashes of hot sauce.
Serves 4 people.
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