Stewed Saltfish with Taro (Dasheen)
Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables.
Ingredients · Servings 4
- 2 pounds taro (dasheen)
- 1/2 pound saltfish, (cod; soaked and flaked)
- 2 tablespoons vegetable oil
- 1 onion (diced)
- 1/2 cup bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 tomato (diced)
- 3 sprigs fresh thyme (leaves only)
- 2 scallions (chopped)
- Salt (to taste)
- Black pepper (to taste)
- 1 Scotch Bonnet pepper (seeded and finely chopped)
Method · 45 min
- Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
- Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
- While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
- Add tomato, Scotch bonnet pepper, and thyme.
- Cook 3 minutes more until fragrant.
- Stir in flaked saltfish and cook for 5 minutes to meld flavors.
- Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
- Season with salt and pepper to taste, stir in scallions, and serve hot.
