Susumba and Saltfish (Gully bean)Published Feb 6, 2012
Susumba/Gully beans are a small green bitter berry that commonly grows wild on abandoned lands, backyards and in gullies in Jamaica. It is often cooked with saltfish/codfish or mackerel. It can also be cooked with soup or in rice. There are claims that susumba/gully beans are good for high blood pressure and the leaves are sometimes used as a home remedy for flu & colds.
- 1/2 lb. Saltfish (codfish)
- 2 Cups Susumba (Gully bean)
- 1 small onion
- 1 teaspoon black pepper
- 1 sprig tyme
- 1 crushed garlic or 2 teaspoons garlic powder
- 3 slices hot scotch bonnet pepper
- 1 small red sweet pepper(for color)
- cooking oil
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- Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
- Wash the Susumba (Gully bean)
- Cover and boil until moderately soft.
- Drain, cover, and put aside.
- Pick up (flake) the saltfish and remove all bones.
- Sauté thinly sliced onions and sweet pepper rings.
- Remove half of the fried onions and peppers
- Add saltfish and the Susumba (Gully bean), and turn the fire/stove up slightly.
- Add black pepper
- Pour in to serving plate and garnish with remaining onions and pepper slices
- Serve with boil banana and/or fried dumplings