Saban Pot

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Saban Pot

Saban Pot is a traditional Saban recipe for a classic one pot stew of salt meat, salt fish, starchy staples, greens, herbs and whole chillies. The full recipe is presented here and I hope you enjoy this classic Saban version of: Saban Pot.

prep time

20 minutes

cook time

210 minutes

Total Time:

230 minutes

Additional Time:

(+over-night soaking)

Serves:

National:

Rating:

Tags : National Dish Chilli Recipes Herb Recipes Pork Recipes Beef Recipes Stew Recipes Fish Recipes Vegetable Recipes Saba Recipes

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This is the traditional national dish of Saba that is made from whatever ingredients are local, seasonal and to hand. As a result, use any of the ingredients below that are available.

Ingredients:

1kg salt beef, beef brisket or salt pork/salted pig tails
2 salted mackerel (optional)
3 tbsp tomato purée (optional)
2 tbsp soy sauce (optional)
1 small cabbage, chopped
500g potatoes, peeled and chopped
2 sweet potatoes
2 tanyas (corms from elephant ear plants), peeled and chopped [or substitute taro]
6 corn cobs cut into rounds
3-4 christophanes (chayote squash), peeled-de-seeded and chopped
2 green bananas, peeled and chopped
6–8 dumplings (use the recipe for Dominican dumplings)
1 pumpkin, peeled-de-seeded and chopped
2 medium onions, peeled and chopped
1 yam, dasheen (or other starchy tuber), peeled and chopped
4–6 carrots, peeled and chopped
2 whole hot chillies
thyme and parsley

Method:

If using salt meat, wash the meat, set in a large pan, cover with water and set aside to soak over night to remove some of the excess salt. The following day, drain the meat, set in a pan cover with water, bring to a simmer then cook for 30 minutes. Discard the water, replace with fresh water, bring to a simmer and cook for about 2 hours our until the meat is tender. Set aside to cool then cut into bite-sized pieces.

If adding salt mackerel, soak in water over night then par-boil for 40 minutes. Remove from the liquid, allow to cool then remove the skin and bones and flake the meat.

Combine the meat and fish in a large flame-proof casserole (or Dutch oven). Add the tanyas, carrot and yam cover with water, bring to a simmer and cook for 10 minutes. Once the water is simmering stir in the tomato purée and the soy sauce.

Now add in the onion, potatoes, sweet potato and green bananas. Continue cooking for 10 minutes then add the cristophanes and pumpkin and top up the liquid as needed. Continue simmering for 20 minutes then add in the corn cob pieces and cabbage then nestle in the whole chillies.

Continue cooking, uncovered, for 15 minutes. Add in your choice of herbs and season to taste. Cook for 5 minutes more then serve.