Provision and Saltfish

Method

Soak the saltfish in cold water for 12-24 hours, changing the water several times to remove excess salt, then shred the flesh finely and discard any bones. Peel and cut the green bananas, dasheen, yam, cassava and edoes into 5cm chunks. Heat oil in a large pot and sauté the diced onion, garlic, spring onions and whole seasoning pepper until fragrant, then add the shredded saltfish and cook for 2 minutes. Pour in the water, add the thyme sprigs and bring to the boil, then add all the provision (starchy vegetables) and season with salt and black pepper. Simmer for 30-40 minutes until all the vegetables are tender and begin to break down slightly, creating a creamy broth. Remove the seasoning pepper and thyme sprigs, adjust seasoning to taste, and serve hot in bowls with the fish and vegetables together in the broth.