Trinidad and Tobago is home to a rich culinary tradition that blends African, Indian, European, and Indigenous influences. Despite the complexity of these cuisines, many of their signature dishes are surprisingly simple to prepare. Bodi and saltfish is one such dish that exemplifies this trend. Using just a few ingredients, anyone can create a delicious and satisfying meal that is perfect for any occasion.
The dish consists of salted codfish that has been boiled and flaked, mixed with sautéed onions, garlic, and hot peppers, and served alongside boiled bodi (also known as yardlong beans). The combination of salty fish and tender beans creates a flavourful and nutritious dish that is sure to please even the most discerning palate. Additionally, this dish is easy to customize by adding other spices or vegetables to create a unique spin on a classic Trinidadian favourite.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Vegetarian
Cuisine: Caribbean
Ingredients
- 1/2 lb saltfish
- 1 bundle bodi chopped
- 2 pimento peppers chopped
- 1 onion chopped
- 4 clove garlic chopped
- Oil for sauteing
Instructions
- Boil, clean and break up the saltfish into small pieces and set aside.
- Heat the oil over a medium flame; saute the onion and garlic for about one minute or when it’s beginning to look slightly brown. Add the bodi (long bean) and pimento pepper.
- Cook until tender. (Note: You may have to add a little water (approx 1/4 cup) to the pot to avoid burning the bodi.)
- When the bodi is tender, add the saltfish and cook for about three minutes. Serve over rice or with roti or bake.
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Recipe © Simply Trini Cooking. All rights reserved
Bodi and Saltfish
Ingredients
- 1/2 lb saltfish
- 1 bundle bodi chopped
- 2 pimento peppers chopped
- 1 onion chopped
- 4 clove garlic chopped
- Oil for sauteing
Instructions
- Boil, clean and break up the saltfish into small pieces and set aside.
- Heat the oil over a medium flame; saute the onion and garlic for about one minute or when it’s beginning to look slightly brown. Add the bodi (long bean) and pimento pepper.
- Cook until tender. (Note: You may have to add a little water (approx 1/4 cup) to the pot to avoid burning the bodi.)
- When the bodi is tender, add the saltfish and cook for about three minutes. Serve over rice or with roti or bake.
