As Lent approaches, many people around the world prepare for the season by incorporating traditional meals into their diets. One such meal is yam and smoke herring, a popular dish in Caribbean cuisine. Yam, a starchy root vegetable, is often boiled or roasted and served as a side dish. Smoke herring, on the other hand, is a salted and smoked fish that is typically served as a main course. Yam and smoke herring is not only a delicious meal, but it also holds cultural and religious significance for many Caribbean people during Lent.
As a time of reflection and sacrifice, Lent encourages believers to abstain from certain foods and practices. For example, in the Catholic Church, meat is traditionally abstained from on Fridays during Lent. Yam and smoke herring provides a flavorful and satisfying option for those who observe this practice. Additionally, the combination of yam and smoke herring is a reminder of the importance of simplicity and humility during Lent, as these ingredients are both affordable and readily available in many Caribbean communities.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Seafood
Cuisine: Caribbean
Servings: 4
Ingredients
- 1 lb yam
- 2 cloves garlic
- 3 to matoes
- 1 small onion
- 1/2 lb smoke herring
- 1 sprig chive
- 4 leaves chadon beni
Instructions
- Boil the yam and set aside. Use an ice pick or knife to test when done.
- Cut up the onion and garlic. Dice the tomatoes. Boil and drain the smoked herring. Break up the smoked herring into smaller pieces. Be careful of some of the bones.
- Sauté the onion garlic, chadon beni and chive in the oil for about 1 minute. Add the tomatoes and sauté for another minute. Then add the smoked herring. Mix the ingredients and allow to cook for another 3 minutes.
- Serve over the boiled yam. Note: Add other side to serve with this meal. Example: Callaloo, cooked beans, etc.
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Recipe © Simply Trini Cooking. All rights reserved
Yam and Smoke Herring
Ingredients
- 1 lb yam
- 2 cloves garlic
- 3 to matoes
- 1 small onion
- 1/2 lb smoke herring
- 1 sprig chive
- 4 leaves chadon beni
Instructions
- Boil the yam and set aside. Use an ice pick or knife to test when done.
- Cut up the onion and garlic. Dice the tomatoes. Boil and drain the smoked herring. Break up the smoked herring into smaller pieces. Be careful of some of the bones.
- Sauté the onion garlic, chadon beni and chive in the oil for about 1 minute. Add the tomatoes and sauté for another minute. Then add the smoked herring. Mix the ingredients and allow to cook for another 3 minutes.
- Serve over the boiled yam. Note: Add other side to serve with this meal. Example: Callaloo, cooked beans, etc.
