Everyday meals
Migan (migan)
Migan is a mash of yam blended with flaked salt cod, seasoned with butter and oil. A rustic, comforting dish, it often accompanies a breakfast or a festive lunch.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Desalt the cod for 24 to 48 hours in cold water, changing the water several times, then poach it 10 minutes in simmering water.
- Peel the yam, cut it into large chunks and cook in boiling salted water for 25 to 30 minutes, until a knife slides through without resistance.
- Meanwhile, slice the onions and garlic, then sauté them in oil with the diced tomatoes until soft.
- Flake the cooked cod, removing bones and skin, then add it to the pan with the thyme and minced chili. Toss for 5 minutes.
- Drain the yam and mash it with a fork or pestle along with the butter to get a coarse purée.
- Mix the purée with the cod preparation, adjust with pepper and serve warm, garnished with green onions and parsley.
Variations and tips
Vegetarian version. Replace the cod with mashed chickpeas and add a pinch of turmeric.
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St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
St. Martin
Original Ecomely recipe.