2 bammies, quartered
4 one-pound fish
1 cube chicken bouillon
2 large onions
2 stalks escallion
1 sprig thyme
3-6 pimento seeds
1 medium tomato, chopped
1 large carrot, sliced and scalloped
1 cho-cho, cubed
1 medium Irish potato, thinly sliced
3 okra, chunked
1 tablespoon soya sauce
Salt, white and black pepper combined to taste
Prepare fish; season with salt and pepper. Lightly fry fish and set aside.
Half cook vegetables in water over low flame. Add other ingredients. Cover sauce pan and steam for 15 minutes. Add bammy and fish and steam for another five to 10 minutes. Keep flame low. Serves four.
