Jamaican Steamed Cabbage and Saltfish
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Ingredients
- 300 g salt cod (saltfish)
- 400 g cabbage, roughly chopped
- 1 onion
- 2 carrots, sliced
- 2 tomatoes
- 1 scotch bonnet chilli
- 280 g long grain rice
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice, then drain and flake into pieces, discarding any skin or bones.
- 2
Fry the sliced onion, carrots and chopped tomatoes in a little oil for 6 minutes until softened.
- 3
Add the flaked salt cod and the finely chopped scotch bonnet chilli, and cook for 3 minutes.
- 4
Stir in the chopped cabbage, cover and cook for 8-10 minutes until the cabbage is tender.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain and serve with the cabbage and saltfish.
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