This West Indian staple is best enjoyed as a tasty dinner with a cup of Trini "chocolate tea" - use our Chilli Drinking Chocolate as a close alternative!
1 x pack of Saltfish (AKA Salted Cod or Bacalhau)
1/4 x White Cabbage
1 x Carrot
1/2 x Red Bell Pepper
1/2 x Green Bell Pepper
1 x White Onion
2 x cloves Garlic
3 x Trinidad Pimento
1/4 - 1/2 x Orange Habanero (optional)
Finely shred the cabbage and carrot to a coleslaw-style texture. You can grate the carrots on a large-hole grater.
Finely dice the peppers into circa 1cm cubes.
Finely dice the onion, garlic, Pimentos and Habaneros.
Rinse the saltfish. Boil in water once if you like a strong salty taste. If not, pour out the water and boil a second time in fresh water. Pat the saltfish dry and flake into 1-2cm chunks.
Heat a non-stick pan and add 2-3 tablespoons of vegetable oil. Add the saltfish flakes and sauté for 2-3 minutes until lightly golden. Add the onion, garlic and chillies and cook for a further 2 minutes, stirring constantly.
Then, add all the shredded/diced veggies at the same time. Cook the mixture until the veg is just cooked through but still crunchy.
Can be served hot or cold (we prefer it hot!) in soft, white bread rolls.
For the traditional Trini experience, serve in coconut rolls ("coconut bake") with a chocolate tea!