Submitted by Susanne Gayle
About the cook: My Name is Susanne Gayle and I am a single mother of six. My heritage background is West Indian (Jamaican). I completed the 12 week culinary program at the Food Bank of Delaware in January 2017. I love to work in my garden and fish.
About the dish: Depending on what part of the Caribbean this dish comes from, certain ingredients are added and subtracted. It can be placed on top of rice, risotto or eaten with some type of bread (West Indians use Hardo Bread).
National Origin: Caribbean
Estimated Time: 1 to 2 Hours
1 yellow onion (thinly sliced)
1 red onion (thinly sliced)
½ bell pepper (diced)
¼ Calabaza squash
4-7 tsp of curry powder (I like it really curried, I use Lah-Lah’s)
2 cloves of garlic
2 Roma tomatoes (diced)
½ tsp ginger & turmeric mix (I ground fresh turmeric and ginger together)
1tsp black pepper
1 scotch bonnet pepper (if you want more heat, diced up)
1 scallion (thinly sliced at an angle)
3-4 tbsp of canola oil (any oil)
Rinse off salt fish, place in a pot of cold water until it starts to boil. Strain off the water and repeat. (Depending on the level of salt that you want in your fish, repeat steps), drain, tear in medium size pieces and set aside. Boil Calabaza till tender (not soft), drain, let cool, peel skin, cube and set aside. Sautee: garlic, onions, peppers, scallions, ginger/turmeric mix. Remove the garlic & scotch bonnet, add curry powder and stir. Add salt fish and okra, tomatoes and black pepper, continue to stir. Finally add Calabaza and let it simmer on low heat for 5-7 minutes.