- 275g of yam
- 160g of heritage tomatoes
- 160g of boneless and skinless salted fish
- 4 tablespoons avocado or olive oil
- 1 red onion
- 1 deseeded chilli
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 garlic cloves
- 3 thyme stems
- 1 pinch of black pepper
1) Place salted fish in a saucepan with cold water and boil for about 30 minutes until desalted.
Remove from heat, pass in cold water, drain and set aside.
2) Cut the yam into slices (about 2 cm thick) and cook in boiling salted water for about 4 to 5
minutes. Drain and set aside.
3) Shred the salted fish and dice the vegetables.
4) Heat a non stick frying pan over a medium heat and add the oil (without smoking). Add
yam and let sizzle until it is golden around the edges on each side. Remove from heat and
set aside. In the same frying pan, cook vegetables and salted fish over low heat for about 2
to 4 minutes then set aside.
5) Place the yam on a plate, garnish with the mixture and finish with the cooking juice.
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