Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.
Ingredient Guide
- Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
- Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
- Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
- Tomato: Adds acidity and sweetness to balance the saltiness.
- Fresh Thyme and Scallions: Contribute bright herbal notes.
- Vegetable Oil: Used to sauté vegetables and enhance flavor.
- Salt and Black Pepper: Seasoning to complete the dish.
Shopping Made Easy
- Look for taro (dasheen) in the produce section—choose firm, smooth roots.
- Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
- Scotch bonnet peppers vary in heat—use more or less depending on preference.
- Fresh thyme adds authentic flavor, but dried can be used in a pinch.
Cooking Notes from the Kitchen
- Boil or steam taro until fork-tender before combining with saltfish.
- Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
- Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
- Gently fold cooked taro into the stewed mixture to avoid mashing it completely.
How long do I soak or boil saltfish?
Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!
Can I use other ground provisions instead of taro?
Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.
What can I serve with taro and stewed saltfish?
It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.
Stewed Saltfish with Taro (Dasheen)
Ingredients
- 2 pounds taro dasheen
- 1/2 pound saltfish, cod; soaked and flaked
- 2 tablespoons vegetable oil
- 1 onion diced
- 1/2 cup bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tomato diced
- 3 sprigs fresh thyme leaves only
- 2 scallions chopped
- Salt to taste
- Black pepper to taste
Optional
- 1 Scotch Bonnet pepper seeded and finely chopped
Instructions
- Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
- Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
- While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
- Add tomato, Scotch bonnet pepper, and thyme.
- Cook 3 minutes more until fragrant.
- Stir in flaked saltfish and cook for 5 minutes to meld flavors.
- Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
- Season with salt and pepper to taste, stir in scallions, and serve hot.
