and so i can see here chef that you've actually cooked some of these off let me just break one off here until they're till they're fork tender just like a potato so you can see straight away really nice and easy all of this we can scrape off so we've got there it still seems hard to say it but i've got a green fig that i'm holding it's a banana so the other flavor of course is the salt fish yeah and traditionally cod is used but you can also salt tuna and kingfish or mahi if you like but cod is probably the most classic there it is the salt cod quite incredible it's butterflied so it's thinner yeah and then they just pack it with salt and dried salt done and then it's soaked and then you can re-boil it a few times to take out that excess salt flavor and you're left with a really nice fish that has been flaked down and it really is it's got a good season flavor but you can taste the actual fish it's not too salty at all right chef i'm going to put a little touch of olive oil i love the flavor of the olive right we've got here just one small onion nicely finely chopped we're also going to add to that about a tablespoon of the seasoned peppers these have got a lovely sweet taste about them slight little kind of spice element and warmth and these are these are really my favorite because they have all the spice of a habanero but none of the heat there we are little touch of garlic maybe just one clove of garlic crushed like that let's add that to it as well okay and we're just going to toss these around in the pan and while they're softening and you want them to become sort of just translucent so it only takes a few minutes i'm going to also add a little touch of spring onion to it as well chop those up and we don't want to add any salt because as you know the fish is already salted yeah that's a very very good point because you've got so much seasoning going on there so you saw there a couple of spring onions just shredded down added to it as well right so let's give that just one more little toss in the pan do you smell that that's delicious smell it already can't you it's already opening up all of its flavors and that's what i love about the the idea of that seasoned pepper that just adds a little sweet bite you can smell going on in there it's fabulous perhaps we can add some of the saltfish a couple of ounces of portion is more than enough i'll go for one more how about that's perfect that looks good let's turn that out now because we don't need to fry it we just need to warm it that looks beautiful that looks absolutely stunning it's all about the colors and the textures and the flavors yeah maybe just two or three of these tomatoes to the mix like that all we've done taken the seeds out chopped them all up oh dear me i think this looks absolutely sensational and i think the last thing well in fact no we're going to add just that now that goes a long way the first time i tried this this is the local hot pepper sauce and when i say hot pepper sauce it should say vvvvvv very hot pepper sauce i think certainly for my palette anyway you tell me chef when to start two that's it one more drop and there you go one more drop that's it yeah ooh do you have to you have to feel it you have to feel it you don't you can't overpower but you have to feel spicy i would love to be brave enough to just taste it no that look is terrible don't touch it don't touch it so the next thing we're going to add then we'll touch of the banana okay how about that chef perfect and we're going to also bind it with some mayonnaise aren't we yeah just to bring it together there you go okay yeah and you've also got the local celery leaf this has a lot more flavor than the stock and it's interesting actually because with the celery that we get back at home the leaves can be quite bitter this has got very much that great herb flavor about it very very aromatic fantastic so we can add that to it lovely here we go and now all you have to do is stir it all in you