Caribbean Green Living

Prep & Cleaning (All Items)
1 Wash all vegetables thoroughly with a mixture of water and vinegar.
2 Peel plantains, yuca, beets, carrots, and sweet potatoes.
3 Soak the cod in cold water for at least 24 hours, changing the water 2–3 times.
Step 1: Boil the Eggs
5 Place eggs in a saucepan. Cover with water and add 1 tsp vinegar.
6 Bring to a boil, then simmer for 10–12 minutes.
7 Transfer to an ice bath to cool. Peel and set aside.
Step 2: Boil the Yuca
9 Add yuca to a large pot and cover with water.
10 Add salt and bring to a boil.
11 Cook for 25–30 minutes until fork-tender. Drain and set aside.
Step 3: Boil the Plantains
13 In another pot, boil plantains in salted water for 20–25 minutes.
14 Drain and set aside.
Step 4: Boil the Sweet Potatoes
16 Boil sweet potatoes in salted water for 20–25 minutes or until soft.
17 Drain and set aside.
Step 5: Boil the Beets
19 Boil beets in a pot of water (no salt needed) for 35–45 minutes or until tender.
20 Drain and let cool slightly.
Step 6: Steam the Cabbage & Carrots
22 Fill the steamer base with water, salt, and vinegar or lemon juice.
23 Add cabbage and carrots to the steamer basket.
24 Cover and steam for 10–15 minutes until tender but still vibrant.
Step 7: Prepare the Cod in Mustard Sauce
26 After soaking, boil cod for 10–15 minutes to remove excess salt. Drain and flake into large pieces.
27 Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until fragrant.
28 Stir in mustard, lime juice, thyme, and Noubess Garlic and Herb Seasoning.
29 Add broth or water and bring to a simmer.
30 Add the cod pieces and gently simmer for 8–10 minutes.
31 Garnish with fresh parsley.
Step 8: Plate & Serve
33 Arrange cod with mustard sauce at the center of each plate.
34 Surround with portions of plantains, yuca, sweet potatoes, cabbage, carrots, beets, and a hard-boiled egg.
35 Serve warm and enjoy your flavorful, traditional Good Friday meal!