GWJamaica Cook Book

Ingredients

1 lb saltfish
4 1⁄2 lb yam
1⁄2 tsp salt
4 cups water
1 lb pumpkin
1 medium cho-cho
1 tsp margarine
1 tsp hot pepper sauce
1 medium onion, chopped
1 cup coconut milk
3 tbsp peanuts, chopped

Preparation

Put salt fish to soak for two hours; drain, flake and remove all bones and set aside. Wash and peel yam and slice thinly and par-boil, in salted water. Wash and peel pumpkin and cho-cho cut into 6 mm (1/4 inch) cubes. Grease an ovenproof casserole dish 2 liter (2 quart) with margarine. Arrange slices of yam around side of dish in an attractive design. Combine diced cho-cho, flaked saltfish, hot pepper sauce and onion. Place mixture in the centre of the dish. Arrange pumpkin on the inner round of yam. Pour on coconut milk and cover with aluminum foil. Place in the pre-heated oven and bake at 180˚C (350˚F) until yam is tender. Remove foil, sprinkle yam dish with crushed peanuts; return to oven and allow peanuts to brown slightly.