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A hearty Caribbean dish using the last of the season's Seim from the garden. This recipe includes salted cod for added flavor but can be made fully vegan/vegetarian.
Total time45 min
Ingredients10
Serving size4
Calories280
Pot
Knife
Cutting Board
2 lbs of Seim (trimmed)
2 tablespoons olive oil
1/4 lb prepared salted cod
3/4 teaspoons black pepper
1/2 teaspoons salt
4 cloves garlic (crushed)
3/4 teaspoons cumin seeds (geera)