Salt fish and ducana

Fill the bottom of a dish with sea salt, lay a fresh cod fillet patted dry on top, and cover the fish completely with more sea salt.

Cover securely with foil and refrigerate 24 hours.

Remove the firm fish, clean the dish, add cold water and soak the fish four hours to draw the salt off.

Boil the soaked fish 45 minutes, then turn off the heat.

Cut an onion into rings; cut the yellow, red and green peppers into lengthwise strips; slice two cloves of garlic thinly.

Peel two sweet potatoes and grate to two cups.

Lift the fish out with a sieve into cold water.

For the ducana, mix two cups grated coconut, two cups sweet potato, one and a half cups water, two cups sugar, one teaspoon cinnamon, one teaspoon ground nutmeg, a tablespoon vanilla extract and one cup raisins in a bowl.

Mix in one and a half cups of flour, adding a little more if the mixture is still damp.

Wash and dry the banana leaves.

Put half a cup of dough on each leaf, fold it over on itself repeatedly and pin the parcel shut with toothpicks.

Drop the parcels into boiling water and hold at a simmer, rotating them, for about 25 minutes.

Lift the parcels out, drain the water off the leaf and let them cool and dry a little.

Cut the boiled fish into bite-size pieces.

Heat about a quarter cup of vegetable oil over medium high heat.

Cook the peppers and onions until translucent.

Add about a can of tomato sauce and about two tablespoons of apple cider vinegar.

Add the fish, a little salt and black pepper, then take it off the heat.