Dasheen ton ton with codfish sancoche recipe
Equipment
- Mortar
Ingredients
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
Instructions
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
- Enjoy