Preparation

In the four cups of coconut milk-water, cook the potatoes, plantains, yucca and fry for about 30 minutes.

when they are soft, add the fish and a cup of thick coconut milk. cover and let it rest over low heat for 20 minutes and serve.

refried preparation
grind everything with a stone by hand and fry in the oil, stirring until a smooth sauce is obtained (approximately 10 minutes). the ingredients can be increased or decreased according to the use that is going to be given or personal taste.

Ingredients

  • 800 gr. sliced ​​fish
  • 4 green plantains, peeled and split (cored)
  • 1 pound small potatoes peeled and well washed
  • 1 pound of cassava, peeled and split
  • ½ cup refried
  • 4 cups of coconut milk water
  • 1 cup thick coconut milk (first)
  • refried ingredients
  • 2 large onions, peeled and finely chopped
  • 3 ripe tomatoes, peeled and finely chopped,
  • 4 long onion stalks, minced
  • 2 criollo chili peppers, chopped
  • 4 finely chopped garlic,
  • 1 green bell pepper, finely chopped (optional)
  • 1 tablespoon of chillangua minced
  • 1 tablespoon pennyroyal, minced
  • 2 tablespoons of achiotado oil (annatto)
  • salt, pepper and cumin to taste.