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Method

Soak the salted cod overnight to remove excess salt, then boil until tender and flake into chunks. Peel and chop the green bananas, yam, and cassava into bite-sized pieces. Heat the coconut milk in a large pot and add finely chopped onions, minced garlic, thyme, and the whole Scotch bonnet (left intact to flavour without burning). Add the prepared root vegetables and simmer for 15-20 minutes until nearly tender. Add the flaked fish, season with black pepper and salt, and continue cooking for a further 5 minutes until all vegetables are soft and the sauce has thickened. The consistency should be creamy and porridge-like. Serve hot as a one-pot meal.