Dip and Fall Back (2)
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 5 Person(s)
Recipe
- 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.