455g/1 lb salt cod
1-2 tbsps sunflower oil
1 small onion
1 clove garlic
1 green pepper
225g/8oz okra
6 med tomatoes or 200g can
1 bayleaf
1 tsp cayenne pepper
Dash of Tabasco sauce
1-2 tbsp tomato purée
150ml/¼ pint water |
1 Soak cod for 48 hours as directed on pack.
2 Cook cod: Place in a large saucepan of cold water. Bring to the boil, reduce the heat. Simmer uncovered for 5 minutes. Discard the water. Refill with fresh water. Bring to the boil and poach for a further 10-15 minutes. Drain, then remove skin and bone and flake roughly.
3 Chop onion. Crush garlic. Core, deseed pepper and cut into one inch strips. Skin, deseed and chop tomatoes. Slice okra.
4 Heat the oil in a large pan. Cook the onion and garlic until soft and transparent. Add the green pepper and cook for a further 2 minutes.
5 Add the remaining ingredients except the salt cod. Bring to the boil, cover and cook for 5-10 minutes, stirring occasionally.
6 Add the salt cod. Simmer for 5-10 minutes on a low heat. Remove the bay leaf and serve with potatoes or rice. |
