Caymanian Coconut Dinner

Ingredients:

2 pounds yam

1/4 cup of sugar

1 teaspoon of salt

1 to 2 lemon or lime

1 bell pepper (green)

3 to 4 pounds of fish

1/2 to 3/4 pound of flour

3/4 pound of fine cornmeal

1 hot scotch bonnet pepper

2 pounds sweet potato (Bonita)

2 Cans or packs of coconut milk

1 to 2 pounds frozen Yucca (cassava)

1 Bundle of Green Onions (scallions)

Garlic and onion to taste

Cooking Instructions:

First cut up the fish in slices and clean by using lime juice. Add the cut up hot pepper, scallions, salt the green pepper to season the fish then set aside. In a large pot pour in the coconut milk then bring to a boil (be careful do not boil over). If you decide to use the concentrated coconut milk add 3 to 4 cups water to dilute it, also it would help if some of the cut up onions is added along with the garlicky. Add the peeled yucca, potatoes and the yams into a pot of boiling water. You can start making the dumplings by adding cornmeal and flour with the sugar to the batter, now add to the pot. At this time add the fish because you don't want it to boil away by cooking too early. The Ground Provision and all the seasoning fish should now be simmering.

To thicken add a little of the gravy and mix with flour to your consistency. For about 25 minutes simmer until its tender.

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