guyanesebreakfastServes 3£ Budget-friendly
Saltfish & spinach scramble, lighter salt
Flaked saltfish with peppers, tomato and spinach — soaked properly so the flavour stays and the salt calms down.
Saltfish has fed the Caribbean for centuries — preserved for the long journey, transformed by home cooks into something beloved. A good overnight soak and a fresh-water boil keep every bit of the savour while letting most of the salt go, which your blood pressure will quietly thank you for.
Ingredients
- Saltfish (cod)200g
- Spinach150g
- Tomatoes2
- Sweet pepper1
- Onion1
- Garlic2 cloves
- Rapeseed oil1 tbsp
- Black pepper and fresh thyme
Method
- 1Soak the saltfish overnight in plenty of cold water, changing the water once.
- 2Boil the soaked fish in fresh water for 15 minutes, drain, cool, and flake — removing any skin and bones.
- 3Soften the onion, garlic and sweet pepper in the oil over medium heat, about 4 minutes.
- 4Add the tomatoes and thyme; cook until saucy, then fold in the flaked fish.
- 5Stir through the spinach until just wilted, season generously with black pepper, and serve — lovely with roasted breadfruit or wholemeal toast.
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