Curry Tannia and Saltfish

Curry Tannia and Salfish is a favourite in the Caribbean. Tannia (also called yautia, new cocoyam tanier, and malanga) is considered an energy food, much like cassava, sweet potato and yam. Also, it is a favourite for many because of its unique flavour and texture.

Ingredients

• 1 lb tannia
• 1 cup flaked salfish
• 1/2 cup onion chopped
• 1 1/2 tbsp. garlic minced
• 1 1/2 tbsp. chive minced
• 1 tbsp. chadon beni minced
• 1 tsp. masala powder
• 1/2 tsp. turmeric powder
• 1 tsp. masala powder
• 1 tsp. geera powder
• 3 tbsp. curry powder
• 5 tbsp. water for curry mixture
• 2 cups water

Instructions

• Peel and wash the tannia.
• Dice and set aside.
• Boil the salfish in 4 cups of water. Remove the skin and bones; flake and set aside.
• Heat 3 tbsp. oil. Saute onion and garlic.
• Mix together the curry, masala, turmeric and geera in 5 tbsp. water.
• Add to the onion and stir until sticky.
• Add the tannia.
• Stir until evenly coated with the curry mixture. Add 2 cups of water.
• Cover and simmer for 10 minutes.
• Then add salfish chadon beni and chive.
• Stir and let it simmer for 2 more minutes. Allow to cool and serve with beans or vegetable

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Recipe © Simply Trini Cooking. All rights reserved