Sancoche recipe

Dominica salt cod simmered briefly in a curried coconut-milk gravy with seasoning peppers and chive, eaten with boiled green bananas.

45 minuteseasy11 ingredients

Ingredients

• 450 g salt cod
• 360 ml coconut milk
• 1 onion
• 2 clove garlic
• 2 chives
• 4 seasoning peppers
• 2 tbsp curry powder
• 6 green bananas
• 1 tsp plain flour
• 2 tbsp vegetable oil
• 1 pinch black pepper

How to make Sancoche

1. Rinse 450 g of salt cod under cold water and remove the bones, then cover it with fresh water and boil for 10 to 15 minutes.
2. Drain the cod, let it cool a little and flake it, removing any skin.
3. Meanwhile, cut the ends off 6 green bananas, slit the skins lengthways and boil them for 15 to 20 minutes until tender, then peel them.
4. Heat 2 tbsp of oil and fry 1 sliced onion, 2 crushed garlic cloves, 2 chopped chives and 4 sliced seasoning peppers until soft.
5. Add 2 tbsp of curry powder, stir well and cook for about 3 minutes.
6. Pour in 360 ml of coconut milk, add the flaked cod and a pinch of black pepper, stir and simmer for about 5 minutes.
7. For a thicker gravy stir in 1 tsp of flour; for more gravy add up to 360 ml more coconut milk.
8. Serve hot with the green bananas, or with other ground provisions such as yam or dasheen.

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