Salt fish & Cho cho is another Jamaican specialty that we eat for breakfast or lunch, or just about anytime we feel for it.
All ingredients can be found here in Japan; although, the salt fish is much thinner than the one we get in Jamaica. I usually eat this for breakfast on Saturday mornings. Enjoy! ٩(^ᴗ^)و
½ kg of Salted Codfish (tara – de-boned, shredded and soaked in warm water for 7 minutes)
½ cup olive oil
½ cup purified water
3 medium cho cho (hayato uri – peeled, de-seeded and sliced)
3 cloves of garlic (nin’niku – chopped)
1 small tomato (de-seeded & chopped)
1 small onion (negi – chopped)
1 stalk scallion (naga negi – chopped)
¼ tsp thyme (dried leaves – Gaban)
½ scotch bonnet pepper (de-seeded & chopped) optional
In a large pan, over a medium flame, sauté the salt fish in oil for 7 minutes or until it starts to brown a little. Add the garlic, onion, pepper and scallion and stir for another 3 minutes or until the onions are translucent. Add the cho cho and mix well. Sprinkle the thyme around and gently set the chopped tomatoes on top of the mixture. Add the water slowly in the center, cover the pan, reduce the flame to low and let it simmer for 2 to 3 minutes or until the water is almost gone. Remove from the heat and serve with Jamaican fried dumplings. Serves 5
See more captioned images below.
Jamaican Salt fish & Cho cho