Easy Guyanese Boil & Fry with Salt Fish Recipe

Prepare the Salt Fish: Place the salt fish in a bowl and cover with hot water. Let it soak for at least 30 minutes, then drain and rinse. Repeat the soaking process once or twice if the fish is very salty. Boil the salt fish in fresh water for 15-20 minutes, then drain, cool, and flake it, removing any remaining bones or skin.

Boil Ground Provisions: While the salt fish is soaking/boiling, peel and chop the plantains, cassava, and sweet potato into 1-inch pieces. Place them in a large pot, cover with water, add a pinch of salt, and boil until fork-tender (about 15-20 minutes). Drain well.

Sauté Aromatics: Heat cooking oil in a large frying pan or skillet over medium heat. Add the diced onion, minced garlic, diced Scotch Bonnet pepper, and fresh thyme (if using). Sauté for 3-5 minutes until the onion is softened and fragrant.

Combine and Fry: Add the flaked salt fish and diced tomato to the pan with the aromatics. Cook for another 5 minutes, stirring occasionally, allowing the flavors to meld. Then, add the drained boiled ground provisions to the pan. Gently mash some of the provisions with the back of your spoon or a potato masher, while leaving some chunks for texture.

Season and Serve: Season with black pepper to taste. (Salt is usually not needed due to the salt fish, but taste and adjust if necessary). Stir everything together well. Serve hot, optionally garnished with fresh parsley or green onions.