This is a popular dish in Trinidad, it’s what we call “blue food”. When I made this, I was preparing the meal for 30 people, so I will give you a basic recipe for about 4 and you multiply as needed.

Cassava Dumplings
Gather:
1 cup grated cassava*
1 cup flour
6-10 tablespoons milk (you can also use water)
1 teaspoon baking powder
1 teaspoon salt

*I put some of my cassava in the blender because of the amount I had to grate and it was time-consuming. I loved the consistency of it.

Peel and grate your cassava in a bowl. Add the rest of the dry ingredients and combine. Be careful adding the milk/water, because the cassava has its own moisture. Knead the dough and add the milk, until your consistency is firm but pliable.

Bring a pot of water to boil.

Cut the dough into smaller balls. Flatten and add to boiling water. Let them cook for about 5 minutes or so.

Dumplings float to the top of the pot when they are done. Drain and serve.

Salt Fish Buljol
Gather:
1/2 lb boneless salted fish (I got Salted Pollock at my grocery)
1-2 Large Tomatoes, finely chopped
1 Large Green Pepper, chopped
3 Pimento Peppers, chopped
1 stalk Chive, chopped
1 onion, chopped
2 cilantro leaves, chopped
1 clove of garlic, minced
1 Lime
2 tablespoons olive oil

Scald salt fish in hot water. Let sit for 15-20 minutes for fish to soften and remove some of the salt. I squeezed the lime on the fish and put the pieces in with it while it sat.

Using a fork or your hands, shred fish into small pieces.

To your shredded fish, add peppers, tomatoes, onions, chive and cilantro.

Finally, heat oil and add garlic to oil, let that sweat until it is golden brown. Remove garlic from oil carefully, then add oil to the fish mixture.

Serve.