Ingredients:
Serves 4
Ingredients
4 lbs of Salt Beef
Nature’s or Badia complete seasoning (to taste)
1 envelope Goya con Azafran Seasoning (this contains MSG so as a sub you can use Ms. Dash)
Garlic Salt (to taste)
1 – 2 Scotch bonnet peppers (de-stemmed and de-seeded to heat taste)
2 stalks of scallion (green onion)
2 – 4 Seasoning peppers (de-stemmed and diced)
1 small yellow onion
1/2 stalk celery
1/2 green pepper
1 stick cassava or frozen (yucca)
2 sweet potatoes
1 white potato
2 medium ripe plantains
2-3 fingers of green banana
Yellow Yam desired amount (optional)
1 cup cornmeal for dumplings (optional)
1 tbsp sugar
2 cups all-purpose flour for dumplings or spinners
2 cans of coconut milk (remember to shake)
Preparation
-
Beef: First make sure to buy the leanest salt beef you can find. Soak it in water overnight. Next morning, throw off that water, add clean water, and bring to a boil. Pour off that water and taste the meat. Continue this process until the beef is not very salty; usually, this takes about two to three boiling. During this process, the meat is also cooking/softening.
-
Seasonings: dice the onion, green pepper, scallion, celery, and peppers, scotch bonnet
-
Breadkind: peel and cut up breadfruit, cassava, green banana, yam, potato, and plantain. At the same time that you are doing that last boiling of the beef, put the coconut milk, breadkind, and enough water to cover into a large pot and bring to a boil.
-
Add salt beef (which you have from the last boiling) on top along with powdered seasoning.
-
-
Cornmeal Dumplings: pour cornmeal and flour into a bowl with salt to taste and one tablespoon of sugar. Then add enough room temperature coconut milk to create a soft dough. Take a handful of dough, pat it into flat oblong dumplings and place these on the top of the salt beef with enough liquid to barely cover the dumplings.
-
Cook for another 20 mins. And then enjoy it.
Serve with White rice (optional) or eat by itself
|
