Ingrediënts
4 pax

2 white large sweet potatoes

1 fresh cassava

2 yellow bananas

2 green plantains

4 small napis (sweet potato)

1 kilo salted cod fillet

2 large onions, diced

2 beef tomatoes in cubes

4 cloves chopped garlic

¼ bunch celery chopped

1 heaped teaspoon of tomato puree

½ Madame Jeanette minced small

4 eggs (hard boiled)

Black pepper

Chicken stock powder max 1 teaspoon level

sunflower oil

Cook the sweet potatoes, cassava, plantain, and napi’s with plenty of water and salt until they are tender. Boil the salted cod filet twice with hot water. When the water boils, drain the water and replace it with a new pot of hot water. Bring the salted cod to a boil again and drain again. The salted cod should still be somewhat salty. By using hot water, you ensure that the salted cod does not lose all its salt from being overcooked.

While the salted cod is still hot, pull (or shred) it using two forks, and in the meantime, heat (generously) your oil on low heat.

Chop the onions into small pieces and fry them in the sunflower oil until they become translucent. Add the chopped garlic and fry briefly. Add the Madame Jeanette pepper and the tomato paste, and cook for another 2 minutes. Add the shredded salted cod and mix everything well. The salted cod should not be dry, so add more oil if necessary. 

Finally, add the tomatoes, celery, black pepper, and chicken bouillon powder to taste, and let it simmer for another ten minutes on low heat. Divide the cooked root vegetables among 4 plates and place the salted cod in the center. 

Cut the eggs (after boiling them hard) in half and add them as well.  Enjoy with extra pepper and pickles.

Enjoy your meal!