Another fine tradition on Good Friday is to have a meal of ground provision and some sort of fish, usually salt fish, salt mackerel or any other fish for that matter.Here is another great Good Friday dish.
Salt fish is a favorite in Trinidad and Tobago because of its versatility in many of the dishes we prepare. Salt fish is curried with bodi, potato, string beans etc., it’s used in buljol and in accra, it also makes a perfect side dish with ground provision (dasheen, eddoes, tannia, yam, green fig, cassava etc.), and you just can’t forget a good plate of dumpling and saltfish.
This pumpkin recipe is exquisite in taste and versatile in use. Pumpkin and saltfish could be eaten with sada roti, bake, hops bread or coconut bake and is also superb with rice.
We felt a little tired of the plain dumpling so we decided to do something different with it. Surprisingly, it added to the taste of the saltfish, that already has a considerable amount of seasoning in it as well.
The first time I ate saltfish accra I thought that it was a brilliant method to cook saltfish. I was, and still am, amazed with the combination and its unique taste. I still think it should not be classified as an appetizer though – after all, I have willfully eaten about five of those little gems on one occasion and felt satisfied. If you feel you’re up to it to beat my five, go right ahead! =^)
Sometimes I get tired of eating rice so I like a little provision for a change. Provision comprises of root crops such as yam, dasheen (taro), eddoes, sweet potato, etc. and crops such as green fig (banana) and plantain. It seems like the days of eating provision are coming back as rice and flour are getting more and more expensive.
Bake and saltfish is like a match made in Trini food heaven; the mix of the saltfish fried with the tomatoes and onions together with the semi sweet bake roasted on a platin (Tawah) is a tastetational experience. And if you have it with a nice glass of mauby, then, as we say in trini, “yuh good to go!”.
Salt Mackerel and Provision is a classic Trini dish that we love to cook. Although salt mackerel is traditionally eaten during Lent especially on Good Friday, I believe, once it is available in the market, it would be eaten year round by all Trinis alike. Well, at least I would! Unlike saltfish, when cooking salt mackerel care must be taken since it is a delicate fish that breaks up easily.
This is another of Trinidad’s no hassle dishes passed on from generations, where the less time spent in the kitchen, cooking meals, meant that there was more time to do something else around the house or garden etc. or just spend quality time with your family.
I must say that I’m always in awe of the simplicity of preparing some of our tastiest dishes here in Trinidad and Tobago. I might also add that it is also eating on the cheap. With the minimum of ingredients we can prepare a sumptuous meal for our family and friends. So in keeping with eating on the cheap while balancing a wholesome and flavourful meal, I have for you today Bodi and saltfish.
Green fig and saltfish is a simple trini meal I like to partake of once in a while. And, with banana trees in my backyard this dish is always welcome.
