👨‍🍳 作り方

1. 1

   Rinse the salted codfish thoroughly. Soak in cold water overnight, changing the water a few times, or boil for about 15-20 minutes to remove excess salt. Drain, remove bones and skin, and flake into bite-sized pieces.

2. 2

   Peel the green bananas, cut off the ends, and make a lengthwise slit through the peel. Place in a pot of boiling water with a pinch of salt and 1 tsp of vegetable oil. Cook for about 20-25 minutes until tender but not mushy. Drain and let cool slightly before peeling. Slice into diagonal chunks.

3. 3

   Heat 3 tbsp of vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion, bell pepper, tomatoes, minced garlic, and thyme sprigs. Sauté for 5-7 minutes until vegetables are softened and tomatoes begin to release their juices.

4. 4

   Add the flaked saltfish to the skillet. Stir in the chopped Scotch bonnet pepper (if using) and freshly ground black pepper. Cook for another 5 minutes, stirring to combine flavors.

5. 5

   Stir in the chopped green onions and cook for an additional 2 minutes. If the mixture seems dry, add a splash of water or lime juice.

6. 6

   Arrange the sliced green bananas on serving plates and top generously with the saltfish mixture. Garnish with chopped parsley, if desired.