Seafood Recipes

Susumba and Saltfish (Gully bean)

Written by Winsome Murphy

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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  1. Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
  2. Wash the Susumba (Gully bean)
  3. Cover and boil until moderately soft.
  4. Drain, cover, and put aside.
  5. Pick up (flake) the saltfish and remove all bones.
  6. Sauté thinly sliced onions and sweet pepper rings.
  7. Remove half of the fried onions and peppers
  8. Add saltfish and the Susumba (Gully bean), and turn the fire/stove up slightly.
  9. Add black pepper
  10. Pour in to serving plate and garnish with remaining onions and pepper slices
  11. Serve with boil banana and/or fried dumplings

About the author

Winsome Murphy