Callaloo and Saltfish-Free Cod Breakfast

Instructions

1. 1Place the about 450 g Yellow Yam, 2 medium Green Banana, and 1 medium Sweet Potato in a large heavy-bottomed pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer for 20-25 minutes, or until fork-tender. Drain the water and set the cooked ground provisions aside to cool slightly.
2. 2While the ground provisions are cooking, prepare the callaloo. Wash the about 450 g Callaloo (Dasheen Bush) thoroughly. Finely chop the 1 medium Onion and mince the 3 cloves Garlic.
3. 3Heat the 2 tbsp Coconut Oil in an approximately 25 cm skillet over medium heat (175°C). Add the chopped 1 medium Onion and minced 3 cloves Garlic. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent and the garlic is fragrant.
4. 4Add the about 450 g Flaked Cod and the finely minced 1/2 Scotch Bonnet Pepper to the skillet. Cook for 2-3 minutes, stirring, until the cod is heated through.
5. 5Add the washed about 450 g Callaloo (Dasheen Bush) to the skillet. Pour in the 1/2 cup Water. Stir everything together to combine. Cover the skillet and cook over medium heat (175°C) for 10-15 minutes, or until the callaloo is tender and wilted, stirring occasionally.
6. 6Peel the cooled about 450 g Yellow Yam, 2 medium Green Banana, and 1 medium Sweet Potato. Cut them into bite-sized pieces.
7. 7Serve the cooked callaloo mixture alongside the peeled and cut boiled ground provisions.

Substitutions

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