Saltfish Buljolde

Ingredients:

500g salt cod
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1/2 habanero chilli, finely chopped
250ml tomato sauce
1 tbsp vinegar
freshly-ground black pepper, to taste
15g coriander leaves, chopped
Cooking oil, for frying

Optional: Other vegetables like carrots or spinach

Method:

Wash all the surface salt from the saltfish under cold running water, then place the saltfish in a large bowl or saucepan. Cover with water and set aside to de-salt over night, changing the water three times during that period.

After soaking, drain the fish, transfer to a saucepan then cover with plenty of water. Bring to a boil and cook for about 45 minutes. This removes more excess salt and makes the fish tender.

Whilst the fish is boiling, prepare all the vegetables. Drain the fish once cooked, allow to cool until it can be handled then flake the fish and set aside.

In a large, heavy based, frying pan, over medium heat add the oil and use to fry the chopped vegetables for about 2 minutes. Stir in the flaked fish at this point, stirring to combine.

Stir in the lemon juice, the tomato sauce and vinegar then return to a simmer and cook for a further 4 minutes.

Stir through the coriander leaves, take off the heat and serve.

This can be served alongside sliced avocado or papaya as a breakfast dish or served on a bed of fungee for a more substantial meal.