Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)

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Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk)

Dongouésde bananes plantain à la morue et lait de coco (Plantain Dongoués with Salt Cod and Coconut Milk) is a traditional Martinique recipe a classic stew of fish in an onion and tomato base with coconut milk served with pllantain and wheat flour dumplings. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Plantain Dongoués with Salt Cod and Coconut Milk (Dongouésde bananes plantain à la morue et lait de coco).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Spice Recipes Martinique Recipes

The piment végétarien or vegetarian pepper called for in this recipe is endemic in the Caribbean, it's a very mild but aromatic chilli used for it's flavouring properties. There are two main kinds: The large: elongated, irregular shape measuring between 4 and 7 cm, it is the most common The small: round shape, measuring between 3 and 4 cm, it is rarer and sweeter than the large one It can be found in all colours.

The cive referred to in this recipe is the Welsh onion or bunching onion, Allium fistulosum you can substitute this with young common onion or more mature spring onions.

Ingredients:

For the dongoués:
700g ripe plantains, peeled and steamed to cook
300g flour
150ml water
1 tbsp coconut oil

For the sauce:
400g desalted and flaked salt cod
1 sprig parsley, finely chopped
1 small fresh tomato, finely diced
1 sprig cive, finely chopped
2 sprigs thyme
4 allspice berries, pounded in a mortar
1 pinch ground cloves
juice of 1 lime (juice)
400ml tin coconut milk
100ml water
2 tbsp coconut oil
2 piments végétariens, Finely chopped
1 garlic clove, peeled and grated
1 tbsp tomato purée
Salt to taste

Method:

In a bowl, mash the previously steamed plantains to a paste. Add the flour, coconut oil, and water then mix thoroughly until the mixture forms a dough. Dust the dough with a little flour then form into a ball (add enough flour so that this no longer sticks to your fingers). Flour a baking tray then shape small balls from the dough and arrange these on the baking tray.

Bring a pan off salted water to a boil. When this comes to a simmer, add the dongoués and parboil for 5 minutes. Drain in a colander then transfer the dongoués to a bowl. Drizzle with a little coconut oil, turning the dongoués to coat so that they do not stick together (just as you would for pasta). Set aside until needed.

Place a frying pan over medium heat. Once hot add the coconut oil and use to fry the cive, garlic, piments végétariens, tomato and tomato purée. Stir-fry these ingredients for 1-2 minutes then add the water. Stir to combine before adding the desalted cod cooking for 1 minute.

Now add the coconut milk, thyme sprig, pounded allspice, and bay leaf. Season to taste, bring to a simmer and cook over over medium heat, stirring occasionally, for about 2–4 minutes.

Then add the dongoués. Simmer for 5 to 10 minutes, stirring occasionally to prevent the dongoués from sticking to the bottom of the dish.

Add the parsley at the end of cooking and stir. Adjust the seasoning if necessary then serve immediately.