With Lent just around the corner I find it fitting to have a meal like yam and smoke herring for lunch. This recipe is so simple it actually is a no brainer but then I’m always mindful that what is easy for me, with readily available ingredients in my kitchen, may not be so with you all.
This dish I class as a fast cook, together with other meals like provision and saltfish, dumpling and saltfish, and dumpling and smoke herring. Of course the list goes on based on what you have available in the kitchen to make these simple but hearty meals… I remember once going in the garden with my aunt and uncle and for lunch we had dumpling and caraili. I never knew dumpling and caraili tasted so good. The bitterness didn’t brother me at all.
So for your enjoyment here is yam and smoke herring; home cooked, hearty and simple; a true Caribbean dish. I know Cynthia and Chennette could attest to this!
YAM AND SMOKE HERRING
1 lb yam
2 cloves garlic
1 small onion
1/2 lb smoke herring
1 sprig chive
4 leaves chadon beni
Boil the yam and set aside. Use an ice pick or knife to test when done.
Cut up the onion and garlic.
Dice the tomatoes. Boil and drain the smoked herring.
Break up the smoked herring into smaller pieces. Be careful of some of the bones. Sauté the onion garlic, Chadon Beni and chive in the oil for about 1 minute.
Add the tomatoes and sauté for another minute. Then add the smoked herring.
Mix the ingredients and allow to cook for another 3 minutes. Serve over the boiled yam.
See how simple that was. I urge you to try it. See you next time. Bye!