Dasheen ton ton with sancoche recipe
Dasheen is grown widely in Dominica and around the world. This starchy root is often known as taro and can be served in various ways, including boiled regularly as a side, in braff, fried, baked, mashed as ton ton, among other delicious ways to prepare it.
What is ton ton
Dominican ton ton has its roots in Africa, where the pounding of food using a motor is a tradition dating back centuries. The only difference is that while in Africa, the focus is on yam, ours is on two main foods, dasheen and breadfruit.
Both of these foods are high in starch, and when mashed or pounded, there’s a very sticky lick consistency, making them the ideal candidate for making ton ton.
Ton ton in Dominica was a staple, especially in the Eastern part of the country. In areas like Laplaine, Delicies ton ton was part of the dining experience and used alongside sauces like sancoche, stews, and fish coubouillon. I grew up in the northern part of the country and became familiar with ton ton around age 11 when I went to school in Roseau.
As a traditional rockstar in the Dominican culinary space, ton ton has solidified its value and is embraced around the country. It’s easy to make, and allows us to have an authentic organic Dominican experience. We’re now using cutleries to enjoy this great dish, but taking from the playbook of its origin, ton ton is traditionally eaten with fingers.
Today, I’m lucky to get the real Dominican dasheen from a Fiji supermarket here in the San Francisco Bay Area. I was also lucky to source a mortar from a Haitian market on Etsy.
I’ll share with you my dasheen ton ton with codfish sancoche recipe.
Dasheen ton ton with codfish sancoche recipe
For the Dasheen ton ton
- Dasheen peeled and washed
- salt to taste
- water to boil dasheen Depends on how much you're boiling. The water needs to almost cover, or fully cover dasheen.
- butter Depends on how much ton to you're making I used about 1½ tablespoon melted
For the sancoche
- ½ lbs codfish deboned and boiled to remove some of the salt
- 2 tbsp olive oil
- 3 cloves garlic chopped
- 1 teaspoon black pepper
- seasoning peppers
- thyme sprigs
- parsley sprigs
- 2 green onions sprigs chopped
- 1 can coconut milk small can
- 1 tbsp turmeric
- ½ cup chopped onions
- 3 okras
- ½ christophene
- 1 hot pepper
- 3 cups water
For ton ton
- Peel cut and wash dasheen
- Bring to a boil in a pot of hot water
- When dasheen is cooked, place cover back on and let it sit in the water to make it even more sticky
- When you're ready to pound the dasheen turn on the stove again so that it's hot
- Take some pieces of hot dasheen to the mortar, add pinch of salt, and butter. I choose the bluest pieces to pound together.
- Using a fork, break down dasheen pieces into smaller pieces
- Start pounding until you get a truly sticky consistency with no lumps
- Remove from your mortar, plate and repeat for the rest of the dasheen. You don't want to fill your mortar as it'll take a longer time to get a smooth consistency.
For the sancoche
- Add oil in a frying pan
- Then add curry
- Add all other ingredients except codfish and okra, hot pepper and coconut milk
- Toss ingredient in the pan
- Keep on stirring, then add coconut milk
- Add water, codfish, okra and hot pepper
- Let it all boil for about 20 minutes
- If you like it a little thick you can add a small amount of flour. Most times I don't because the coconut and al the other already thickens it.
- Serve along side your ton ton