Bodi and Saltfish

Although I’ve said it numerous times already, I must say that I’m always in awe of the simplicity of preparing some of our tastiest dishes here in Trinidad and Tobago. I might also add that it is also eating on the cheap. With the minimum of ingredients, we can prepare a sumptuous meal for our family and friends. So in keeping with eating on the cheap while balancing a wholesome and flavourful meal, I have for you today Bodi and saltfish.

The Simplicity of Bodi and Saltfish

Now this dish is what I would call a foundation upon which, personal variations can take it to the stratosphere of fine cuisine. So what else could you do, to make this dish more exquisite you might ask? Why not experiment with different spices and seasonings. Perhaps, instead of adding water you could add coconut milk with a bay leaf to simmer the bodi in. Or how about some curry or soy sauce, separately of course, although it never occurred to me to try curry and soy sauce together. The sky is the limit.

For me though, there’s something about eating a simple meal at times. Maybe it’s the thought of relaxing and enjoying the meal without overstimulating the taste buds, with explosions or waves of flavour every time, that I like. You would agree that it’s not all the time you would feel for spicy, savoury, creamy or sweet flavours all at the same time. Coming to think of it simple meals could be thought of as tongue relaxing … I wonder what it would do to the mind if it is so relaxing to the taste buds? Now I see why they call it comfort food. Isn’t that a thought!

Anyway! Whether you want to take this dish all the way to taste utopia or keep it simple to relax and enjoy the flavours one at a time, this saltfish dish will always be easy on your pocket. 😀 Enjoy bodi (long bean) and saltfish.

Bodi and Saltfish Recipe

1/2 lb saltfish
1 bundle bodi, chopped
2 pimento peppers, chopped
1 whole onion, chopped
4 clove garlic, chopped

Boil, clean and break up the saltfish into small pieces and set aside.

Heat the oil over a medium flame

and saute the onion and garlic for about one minute or
when it’s beginning to look slightly brown.

Then add the bodi (long bean)…

and pimento pepper.

Cook until tender

Note: You may have to add a little water (approx 1/4 cup) to the pot to avoid burning the bodi.

When the bodi is tender, add the saltfish and cook for about three minutes.
Serve over rice or with roti or bake.