|1lb sweet potatoes||2 pints coconut milk|
|1lb potatoes||1 teaspoon dried thyme|
|1lb carrots||1lb boneless saltcod, soaked overnight, ready to use|
|1 large onion||2 green plantains|
|1lb pumpkin or squash||1 chicken stock cube|
Pour the coconut milk over and crumble in the stock cube. Bring to the boil, then cover and simmer for about 30 minutes.
Make sure the saltcod has been presoaked to get rid of most of its saltiness, and has no bones. If the saltcod is tender enough, it can be flaked into the Oildown for the last 5 minutes of cooking. Otherwise, cook it in fresh water for about 5 minutes, before adding it to the Oildown.
Serve with some freshly baked bread, and hot pepper sauce for those who like it hot!
Note: Coconut milk is not the same as cream of coconut, which is usually found in cans and is used to make Pina Coladas and is far too sweet for this dish.