One of the best parts of any culture is its food, so we kicked off celebrations for Black History Month with a dish that is not only steeped in culture, but also has historical significance. Celebrity chef Chris de la Rosa joined Kelsey in the Your Morning kitchen to share the recipe.
Green Plantain with Salted Cod and Veggies
WHAT YOU NEED:
- 2 lbs green cooking bananas (pre boiled) *
- 1⁄4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoon olive oil
- 1 medium onion (sliced thin)
- 2 cloves garlic (diced)
- 1/4 scotch bonnet pepper (no seeds, chopped)
- 2 cups cabbage (shredded)
- 2 sprigs thyme
- 2 tablespoon chopped parsley
- 1 cup saltfish (salted Cod - prepared - flaked) **
- 1 medium tomato (diced)
- 2 cups bell peppers (different colors - juillene)
* Green fig is simply green ‘cooking’ bananas. You have 2 options when it comes to cooking the green fig (bananas), you can either peel them before boiling or peel after they’re done cooking. I’ll show you the simple method. Trim off the ends and discard, then using a sharp pairing knife cut a shallow cut (the thickness of the skin) down the length of the banana (follo w one of the natural ridges). TIP: coat your hands with vegetable oil or wear gloves as the sap from the green bananas can stain or cause your hands to itch.
**The salted fish will still have remaining salt, so keep this in mind when adding salt to the dish. Remember to wear gloves when handling scotch bonnet peppers and be sure to wash your hands with soap and water directly after.
WHAT YOU DO:
- Place the trimmed bananas in a deep pot, cover with water and bring to a boil. Then reduce to a rolling boil and let them cook for about 20 minutes. You’ll notice two things. They will darken (even go black) and where you made the cut, it will open up.
- Drain and allow to cool so it’s easier to handle (peel).
- The salt fish ( salted cod in my case), was soaked in cool water for an hour, then drained. After which I placed it in a pot with about 4 cups of water and boiled for about 15 minutes. We need to rehydrate the dried salted fish and remove most of the salt it was cured in. I usually get boned salted fish, so there’s never any bones to remove. Drain, rinse with cool water and squeeze dry. Now shred into the size flakes yo like.
- Prep the vegetables and set aside
- Heat the olive oil (you can also use veg or coconut oil) on a medium flame in a deep sauce pan. Add the flaked salted fish and turn the heat down to low. Let that cook for about 4 minutes as we want to create a lovely flavor base.
- Add the onion, garlic, scotch bonnet pepper, black pepper and thyme and let it cook for a further 3 minutes.
- Toss in the shredded cabbage and bell peppers and give it a good stir. It’s also now time to add the boiled bananas ( they should be cool enough to handle).
- The cut we made before boiling them would have opened up, so simply peel back and remove the skin. If you see any sort of stringy things, remove those as well. Now chop into 1 inch pieces and add to the pot and sprinkle in the salt.
- Turn the heat up to med/low and make sure to mix everything well so the flavors coat the green bananas. After about 4 minutes toss in the diced tomato and parsley, give it a stir, cover the pot and turn off the heat. Let the residual heat from the pot finish cooking things.