Ingredients:

-(freshly ground)
1 teaspoon of sea salt
1 teaspoon of black pepper
2 teaspoons dried lime zest
1 teaspoon dried lemon zest

Instructions For Preparation:

First cut the zest from a lime and a lemon,
dry it by placing it onto a cookie sheet in
a 150 degrees oven for 24 hours. Break into
small pieces then pulverize it in a spice
grinder.

In a spice grinder or motor and pestle add
the lemon and lime zest, salt and pepper to
taste and grind until you have a well mixed
powder.

Finally, you may use the homemade seasoning
on salads and all types of meats.

Makes 1 1/2 tablespoons.

Ingredients:

2 pounds yam
-1/4 cup of sugar
1 teaspoon of salt
1 to 2 lemon or lime
1 bell pepper (green)
3 to 4 pounds of fish
-1/2 to 3/4 pound of flour
-3/4 pound of fine cornmeal
1 hot scotch bonnet pepper
2 pounds sweet potato (Bonita)
2 Cans or packs of coconut milk
1 to 2 pounds frozen Yucca (cassava)
1 Bundle of Green Onions (scallions)
-garlic and onion to taste

Instructions For Preparation:

First cut up the fish in slices and clean by
using lime juice. Add the cut up hot pepper,
scallions, salt the green pepper to season
the fish then set aside.

In a large pot pour in the coconut milk then
bring to a boil (be careful do not boil over).
If you decide to use the concentrated coconut
milk add 3 to 4 cups water to dilute it, also
it would help if some of the cut up onions is
added along with the garlicky.

Add the peeled yucca, potatoes and the yams
into a pot of boiling water. You can start
making the dumplings by adding cornmeal and
flour with the sugar to the batter, now add
to the pot.

At this time add the fish because you don't
want it to boil away by cooking too early.
The “Ground Provision” and all the seasoning
fish should now be simmering.

To thicken add a little of the gravy and mix
with flour to your consistency. For about 25
minutes simmer until its tender.

Note: You can also sqeeze a little bit of the
lemon juice on the fish for flavor. Enjoy!