What’s up Soldiers! Chris here at CaribbeanPot.com vibes in up in the kitchen as usual! We’re doing bodi with salted cod today, an awesome dish If you can’t get bodi or yard bean or Bora you can always use string beans or french beans But yeah, a nice something man, you’ll want to stay tuned What’s up, Soldiers! Don’t forget to click subscribe! If you’ve already clicked subscribe, hit that Bell notification thing And you won’t miss out on the new videos man. Come on click! I’ve got my pan heating up on a medium flame I’m gonna go in with some olive oil. It may seem like a lot It’s about 2 tablespoons of olive oil but the salted cod that I’m using today tends to use quite a bit of oil. If you want to cut back on the amount of oil that you use and you can certainly use vegetable oil or canola oil or Coconut oil, it’s totally cool. If you want to cut back on the amount of oil that you’re using Try using a nonstick pan better results and that’s just the prepared salted cod that I’m going in there with the full list of ingredients will be listed down at the description below and Basically, all you’re doing is soaking that salted cod to remove some of it Well, most of the salt from it add or boiling it in boiling water That’s what I did and this is boneless, so I didn’t have to deal with any bones Be mindful. There can still be bones in it. So be mindful of that. Okay? And the reason why I like starting off With the salted cod in there is because it’s gonna build up first layer flavor and believe me or not That salted cod will give this dish it a lot of flavor. After about three minutes. I turn the heat down to low I’m gonna go in with an Onion a small onion that I just sliced up and three cloves of garlic My heat is on low as I said because I want to… it’s a little piece of bell pepper in there That’s gonna go in later. So don’t fret too much about that. Just gonna give that a quick little stir just To sweat that down a little bit and with the addition of that onion and garlic there’s more flavor coming in there as well So you notice it’s all about flavors, right? And if we can quickly shift the attention Over here to this bowl and this is the prepared bodi and it is yard bean or bodi as we call it I believe in Guyana they call it Bora and all I did was I removed the ends and then I cut them into 1 inch, closer to one and a quarter inch pieces And if you’re following me on Instagram, you would have seen me prepare this last night Simply because it makes things easier for me right? Now all you would do is soak it in cool water and that will keep it nice and fresh and not go discolored Now what you’re seeing here is pretty skinny and stuff like that some little dark edges and all that I am based in Canada. This is not native to Canada So I’m very thankful for what I do get, but that is a whole idea here. It’s all trimmed and ready to go Now here’s where I’m going to start adding. I’m gonna turn my heat up to medium low No, and I’m gonna start adding the bodi to the pot Just try and drain as much of the liquid off if you can Next up I’m gonna go with some fresh ground black pepper and I won’t add any salt to this because the Remnants of the salt of that salted cod will be enough for this dish for me But again, it’s totally up to you if you wanted to add some salt… do your thing, but don’t do it yet Don’t, Do it near the end when you can taste it and then you can adjust it accordingly. Half of a scotch bonnet pepper I went in with the seeds, you don’t have to do that if you’re concerned about that fire Remember Caribbean sunshine. We’re really don’t want to play around like that. And I found some bell pepper in the fridge there. So I just chop that up And you really don’t need the bell pepper to be honest with you But I saw it in the fridge and I thought that added to the mix here It’s gonna give that a good stir now because you want to incorporate all those ingredients into Each other kind of thing. A nice big happy family, you-know? Let’s give that a good mix And we’re gonna sort of steam saute this so you’ll need a lid, so do use a pan that has a pot with a lid Keep in mind that brilliant green that you’re seeing there. That’s all gonna go away pretty soon, because as we cook this it will Look at this.. kinda spork (spoon + fork). Where that come from? Went ahead and I gave it a good stir. I’m just gonna put the lid on there And let that go until it’s nice and tender It’s been about 25 minutes now.. I have been stirring it and you can see what I mentioned earlier But it’s gonna go a bit more Darker, so I’m gonna have that vibrant green anymore. This is to the point where I like it now I do apologize if the spoon scrapes the bottom Of the pot here, you know everybody always whining and complaining. Watch out boy use a wooden spoon please send a wooden spoon, I’ll use it. I ain’t trying to cut down no tree Anyways, that is perfect for me. Taste it for salt at this point here If you find there’s too much salt because if you used too much salted cod in there it can be a bit salty Toss in some diced tomato and you’ll be good. If you need salt, you know do your thing I like it just like this. One thing I forgot to mention If you find that the bottom of the pot is drying up too much this one sprang a lot of liquid Which was fine, remember we kinda steamed Sauteed it with the lid on Do add a splash of water in there Chris here at CaribbeanPot.com always a pleasure to have you guys here in the kitchen with me! Bodi or Bora or yard bean with salted cod We went in with a little bit of that Bell pepper that we had in the fridge and it’s a wicked dish on rice with roti with whatever, you know. bless up man! My little baby is here! We’ve got cookbooks guys WestIndianFoodCompany.com, get your copy today!