Flying fish with red pepper sauce & cou-cou
Bursting with Caribbean flavours, this is the national dish of Barbados - serve with a side of cou-cou, made from polenta and okra
Fry bodi (Caribbean green beans)
Serves 2
Easy
Prep:
Cook:
Shivi Ramoutar shares this simple, speedy side dish of green beans, onions and ripe tomatoes, which is found across the Caribbean
Skip to ingredients
- glug of vegetable oil
- 1 very ripe small tomatofinely chopped
- ¼ onionfinely chopped
- 1 garlic clovecrushed
- 200g pack green beanstrimmed
Nutrition: per serving
- kcal88
- fat5g
- saturates1g
- carbs6g
- sugars4g
- fibre4g
- protein3g
- salt0.3g
Method
step 1
Heat the oil in a small pan on a medium heat. Add the tomato and onion with a pinch of salt and soften, stirring often, for about 5 mins. Add the garlic and give it a stir, cooking for a further 30 secs. Add the beans, cover and cook, stirring occasionally, until the beans are tender, about 10 mins. Season to taste.
