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  • Foodie Nation

Sardine Boil ‘n’ Fry Recipe

Yield – 6 to 8 Servings.


Dasheen (Taro Root) – 2 lbs. (cubed & boiled)

Sardines (in Soya Oil) – 4 tins (424g)

Coconut Oil – ¼ cup

Onion – 1 cup (diced)

Garlic – ¼ cup (minced)

Pimento Flakes – 2 tbsp

Pepper Sauce – 2 tbsp

Fine thyme – ½ tbsp (minced)

Salt – 1 tsp or to taste

Black Pepper – ¼ tsp

Chadon Beni – ¾ cup (roughly chopped)


Wash, peel and cube your dasheen.

Add your boiling water.

Season with salt and allow to cook until tender (about 10 minutes).

Strain off excess water and set aside.

Prepare your sardines by removing the spines, innards, and skin (if desired) and set aside.

Heat a medium to large sized pot over medium heat.

Once hot, add your coconut oil.

Once heated, add your onion, garlic, pimento, pepper sauce and fine thyme.

Allow to cook until onions are translucent (about 2 minutes).

Add your sardines and mix until fully incorporated.

Season with salt & black pepper.

Add your dasheen and mix until fully incorporated.

Taste for salt before switching off your heat and mixing in your chadon beni.



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