Cook This: Tapado De Pescado.
Friday, December 12th, 2008
While in Harlem yesterday, I picked up the latest issue of Garifuna Movement Magazine, flipped to the back and saw a recipe for Tapado De Pescado, a traditional stew made from fish, cocount milk & plantains. It’s only right to post it here. Check out the goods below…
Also, read up on the history of the Garifuna people here.
Ingredients
3 cups coconut milk
2 small sweet peppers
Garlic, to taste
1 small onion, diced
3 cilantro leaves
Salt, to taste
Pepper, to taste
2 green plantains, in slices
2 ripe plantains, in slices
3 green bananas, in slices
1/2 pound [250 g] yucca (cassava), in small pieces
1/2 pound [250 g] sweet potato, in small pieces
1 1/2 to 2 pounds [750 g a 1 kg] fish (any fish, crustaceans included), without spine
Pinch of achiote paste