st lucia saltfish recipe

Serve warm with hot sauce or banana ketchup. Add onion, garlic, peppers, black pepper and thyme and cook for 3 to 4 minutes. Place in a pot with about 4 cups of water and boil for about 25 minutes. The resident chef shows me how to make Accra (fish cakes) made with cod that are very popular for breakfast and appetizers. 1 lb salted cod. Worn over the forehead, it is creatively folded with a peak extending from the base. Change ). Change ), You are commenting using your Twitter account. 2 tablespoons vegetable oil. Saute tomatoes, onions, garlic, sweet peepers, black pepper and saltfish in a pan. Crumble the fish, taking care to remove the bones if any. Mix well so that the green bananas take the flavors of the cod and seasonings. You may need to do this two or three times until th… black pepper Remove the skin and bones; shred fish. Post was not sent - check your email addresses! 2 tomatoes, chopped Mix the fish with the flour. Make one slice lengthwise in each banana and place in a heat proof bowl. ( Log Out /  ( Log Out /  Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Why Go on a Free Walking Tour in Bucharest, Travel Stories That Will Restore Faith in Humanity, Uplifting Stories Of People I Encountered During My Travels, Chocolate Alternatives That Are Good For You, The Top 10 Most Walkable Cities in The World, 2 tbsp. In the back, there is a traditional St Lucia village hut, the kind her parents generation lived in, she tells me. Rinse with cool water and squeeze dry. ( Log Out /  3 pickled peppers , thinly sliced. Place salted cod in a bowl of cold water and refrigerate for at least 12 hours, changing the water 2 or 3 times. Of course, I had to taste some of fruits and herbs I had seen earlier, so Shirlyn presents me a Lucian snack box with candied fruits, nuts and spiced rum. Stir, cover the pan and turn off the heat. 1 onion sliced Add pepper and water to make a soft mixture and mix until smooth. Wait 5 minutes before uncovering, then serve. Boil the fish in water to remove most of the salt. Heat vegetable oil over medium heat in a deep pan. Two Peaks – I am married. 3 tablespoons chopped parsley. INGREDIENTS saltfish ½ tsp. Four Peaks – I am up for anyone! 1. Boil it and bring to a simmer for about 15 to 20 minutes. Log in. You can tie up to four peaks based on your courtship availability. Change ), You are commenting using your Google account. Drain the water from the pan and refill it with fresh water and repeat the boiling process for 15 to 20 minutes. Scald saltfish, remove bones and flake fish finely. The Method. Make a shallow cut down the length of the bananas. There are no upcoming events at this time. To remove excess salt in the salted codfish place it in a large pan and cover with water. It is also the national dish of St. Lucia.… You can also try on the St Lucian national wear for women – Mouchew/ Madras. There is a cooking studio setup for those who want to learn Creole cooking and classes are held couple of times a week or on request. oil. View all posts by Sucheta Rawal. 2 cloves garlic , chopped. 1 lb. She is also the founder and editor of 'Go Eat Give' and author of 'Beato Goes To' series of children's books on travel. Create a free website or blog at Drop the batter into the hot oil using a large spoon and deep fry for 3-4 minutes until golden brown. The salt fish needs to be soaked in cool water, then drained. 2 lb green bananas. One Peak – I am single. 2. ¼ cabbage , shredded (optional) 2 tomatoes , diced. Serve with ground provisions i.e green figs, plantain, or rice. Cover the bananas with hot water and let rest for about ten (0:10) minutes, then drain and allow to cool. Keep aside. 1/2 lb chopped shredded saltfish 2 scallions chopped 1/4 cup green pepper chopped 1 small onions chopped 4 cloves garlic 1 tsp thyme 1 tsp parsley hot pepper sauce to taste black pepper to taste water oil for frying. Outside there are over 260 types of flowing plants, fruits and traditional herbs and 23 species of birds on the property premise. Shred into the size flakes you like; Chop or shred your cabbage, onion, tomato, garlic, thyme and parsley. Sucheta is an award winning food and travel writer, who has traveled to over 90 countries across 7 continents. Three Peaks – I am widowed or divorced. Meanwhile, take cod out of the refrigerator and drain. Cook for 5 minutes then add the tomato and parsley. Place in a pot, cover with water and boil for about 25 minutes. 1. 2 sprigs thyme , chopped. 2. When you first enter the 2-story building, you will see artifacts and items donated by St Lucians dating back 100 years. Finely chopped green seasonings (combination of fresh thyme/oregano, chives/spring onion/green onion, shadon beni/cilantro), 1 cup vegetable or canola oil for deep frying. Place the bananas in a deep pan, cover with water and bring to a boil. Saute tomatoes, onions, garlic, sweet peepers, black pepper and saltfish in a pan. Add remaining ingredients except water and mix thoroughly. Change ), You are commenting using your Facebook account. Fill in your details below or click an icon to log in: You are commenting using your account. 1 onion , thinly sliced. 3. Rinse the green bananas and slice off both ends. You can also see a clay baking oven, a chicken coop, and platene – a large traditional cooking pot used for making sugar and farine (a by -product of cassava – an Amerindian dish). A celebration of authentic, traditional and modern Saint Lucian cuisine. Heat oil in a large frying pan until really hot. Your email address will not be published. If you manage to leave your resort in St Lucia, one of the neat places to explore the heritage, culture and beauty of the island is at Greenwood Terrace. (This allows the salted fish to rehydrate) Remove any bones. Combine the chopped green pepper, scallions, onions,garlic in bowl. Marketing manager, Shirlyn shows me trees full of moringa, avocado and mango, which she often picks after her office hours for a quick snack. Boil the fish in water to remove most of the salt. The headpiece is designed out of a square or rectangle material cut specifically for this purpose. Saint Lucia: Green Fig and Saltfish. 2 sweet peppers, chopped Some of the memorabilia show documents of the first black seaman from St Lucia, pictures of nobel laureates, top chef Nina Compton, past presidents, women leader, actors & cricketeers. This historic home has been converted into a museum, garden, cooking school and offices of local tour company, Barefoot Holidays. Directions for Preparing Green Fig and Saltfish. Remove the skin and bones; shred fish. Antigua and Barbuda: Fungie and Saltfish Buljolde, Barbados: Salt Fish Cakes and Marie Rose Sauce, « French West Indies: Accras de Morue (Salt Cod Fritters). 2. 1 clove garlic Green figs and Saltfish is a dish that goes way back in St. Lucia’s history. Rinse with cold water and drain. Turn heat to low and simmer for about 20 minutes. Add salt to taste. 1. Sorry, your blog cannot share posts by email. Here is the recipe for you to try this St Lucian dish at home courtesy of Barefoot Holidays. Green fig and saltfish is the national dish of the island of St. Lucia and is often served during the festival of Jounen Kweyol. Combine flour, baking powder, green seasoning, garlic and onion in a large bowl. ( Log Out / 

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