PREP 45 minutes
SERVINGS 4

INGREDIENTS:
500 grams of cod fillet
150 ml coconut oil
1 large cassava, peeled and in cubes of 3 cm
2 napis (purple sweet potatoes), halved
1 white sweet potato (or replace with orange sweet potato)
1 green plantain, peeled and cut into three parts
1 yellow plantain, peeled and cut into three parts
2 Chinese tayers (also called taro) peeled and cut in half
1 large onion, chopped
1 large tomato, chopped
2 eggs
1 Madame Jeanette pepper

DIRECTIONS:

1. Rinse the salt from the cod and cook for 15 minutes. (If still too salty, cook again in freshwater).
2. Shred the fish.
3. Fry the tomato and onion in 100 milliliters of coconut oil, and add the cod. Fry on medium heat for 10 minutes. Add Madame Jeanette to taste.
4. Cook the cassava, napi, sweet potato, and green plantain in water with a pinch of salt, and after about 10 minutes add the yellow plantain, sweet potato, and tayer.
5. Hard-boil the eggs and peel.
6. Serve the vegetables and plantains in pieces of about 1 cm and create a circle on each plate. Place the cod in the center with a halved boiled egg on top.
7. Heat the last 50 milliliters of coconut oil and pour it over the cod before serving.