Chatrou de morue

Instructions

1. Soak the salt cod for 24 hours in cold water, changing the water 3 to 4 times.
2. Drain the cod, remove the bones, then flake it into large pieces.
3. Sauté the sliced onions and garlic in the oil for 5 minutes.
4. Add the diced tomatoes, the thyme and the whole chili pepper, and cook for 5 minutes.
5. Stir in the cod and the drained pigeon peas, then mix gently.
6. Pour in the water, cover and simmer over low heat for 30 minutes.
7. Remove the chili pepper and thyme, adjust the seasoning with pepper and serve hot with green bananas boiled in water.