Dip and Fall Back (2)

Dip and Fall Back (2)


For 5 people ()

  • 1/4 cup(s) Grace Coconut Oil
  • 3 tablespoon(s) annatto seeds
  • 3 clove(s) garlic, minced
  • 1 whole scotch bonnet pepper
  • 1 sprig(s) thyme, chopped
  • 6 whole pimento berries
  • 4 cup(s) Grace Coconut Milk
  • 2 stalk(s) escallion, chopped
  • 1 medium onion, chopped
  • 1/4 cup(s) red sweet pepper, diced
  • 1/4 cup(s) thyme, chopped
  • 1/2 cup(s) tomatoes, diced
  • 1 cup(s) susumber, blanched
  • 1 pound(s) saltfish, boiled, flaked
  • 1/2 teaspoon(s) black pepper

Dip and Fall Back (2) Directions

Heat Grace Coconut Oil. Add annatto seeds and heat for about 3 minutes for the colour to be extracted. Remove and discard the seeds.

Add chopped garlic, whole scotch bonnet pepper, chopped thyme and pimento berries.

Add Grace Coconut Milk and bring to a boil. Add the chopped escallion, onion, red and green sweet peppers, tomatoes and susumber.

Fold in the boiled, flaked saltfish and sprinkle with black pepper. Lower flame and allow to simmer for about 5 minutes.

TO SERVE : Serve with boiled banana, yellow yam and/or boiled dumplings.

RECIPE NOTE: Flake - to break into small pieces.

Difficulty: Easy
Preparation time: 1h

Cooking time: 25m