A hearty, turmeric-tinted broth loaded with fresh fish, green banana, dasheen, dumplings, and warming spices, served as a restorative meal throughout the Spice Isle.
Ingredients
1kg snapper or kingfish, cut in steaks
2 green bananas, peeled and halved
250g dasheen, peeled and cubed
1 cup flour for dumplings
1 onion, chopped
3 cloves garlic, crushed
2 sprigs thyme
1 tsp ground turmeric
1 Scotch bonnet pepper, whole
Juice of 2 limes
Salt and black pepper
1.5 litres water
2 stalks chive, chopped
Instructions
1Season fish with lime juice, salt, pepper, and garlic. Set aside for twenty minutes while preparing vegetables.
2Bring water to a boil in a large stockpot. Add dasheen, green bananas, turmeric, onion, thyme, and chive.
3Mix flour with a pinch of salt and enough water to form a stiff dough. Pinch off small pieces and drop into the boiling broth.
4Simmer for fifteen minutes until provisions and dumplings are almost tender.
5Add seasoned fish steaks and whole Scotch bonnet. Cook ten minutes until fish is flaky and cooked through.
6Adjust seasoning and serve hot in deep bowls, ensuring each serving has fish, provisions, and dumplings.
Did You Know?
In Grenada, fish broth is considered the best hangover cure and is traditionally served on Saturday mornings after Friday night festivities.