Codfish Salad #1 (Ensalada de Bacalao)

Bernice Ayala

• 1½ c. codfish, shredded
• 3 c. green bananas, sliced
• 3 c. Hawaiian taro, diced
• Water
• 3 c. Manoa lettuce, packed
• 2 med. tomatoes, sliced
• ¾ c. water
• ½ c. vegetable oil
• ½ c. shoyu
• 1 c. tomato sauce

Peel bananas and taro. Cut taro into large pieces. Place codfish on bottom of pot. Add green bananas and taro. Add water to cover, bring to a boil and simmer until taro and bananas are soft. Drain. Set aside to cool, then slice bananas and dice taro. Shred codfish; place in a bowl. Add bananas and taro, then lettuce, tomatoes, onion, ¾ cup water, vegetable oil, shoyu and tomato sauce. Toss gently. Serve with rice, fried pork and steamed sweet potatoes.