Ingredients
- 2 medium sized sweet potatoes, chopped in cubes
- 3 small eddoes, chopped in cubes
- 1 lb fish of choice, seasoned (overnight preferably)
- 4 pimento peppers, minced
- 2 onions, chopped
- 4 garlic cloves, chopped finely
- 1 scotch bonnet pepper
- chives, finely chopped
- 4 big leaf thyme (poor man pork)
- 1/4 teaspoon cayenne pepper
- 1 tablespoon oil
- 5 okra, washed and chopped (can be left whole as well)
- 1 large carrot, chopped
- salt to taste
- 1 tablespoon green seasoning plus more for added flavour
- add water as needed
- 1 teaspoon dried parsley
- 6 tablespoons flour
- 3 tablespoons corn meal/flour
- 1/4 water for dumpling
- 1 teaspoon sugar, for added flavour in dumplings
Instructions
- to a skillet on medium low heat, add oil, green seasoning, pimento pepper, onions and garlic. mix together, allow to sautee for about a couple of minutes
- next add in okra and carrot. mix well. next add in 2 cups of water and bring to a boil. add in provision of choice and allow to boil. while that is happening, move on to making the dumplings (optional).
- in a large bowl, add sugar and water and mix. next add in the corn meal and then the flour. mix into a stiff dough.
- once provision is boiling, add in the dumplings, salt, cayenne pepper and add water as needed. allow to cook.
- next add in the fish and the scotch bonnet and allow to cook for another 10 minutes. be sure to keep a close eye on your broth.
- once finished, remove from heat and serve hot
N.B –
- Dumplings are optional
- any ground provisions can be added