Susumba (Gully Beans) are a small green bitter berry that commonly grows wild on abandoned lands, backyards and in gullies in Jamaica. Solanum torvum is the scientific name for susumba. 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.
- ½ lb. Saltfish (codfish)
- 2 Cups Susumba (Gully bean)
- 1 Small onion
- 1 Teaspoon black pepper
- 1 Sprig thyme
- 1 Crushed garlic or 2 teaspoons garlic powder
- 3 Slices hot scotch bonnet pepper
- 1 Small red sweet pepper(for color)
- Cooking oil
- 1 Cup Coconut Milk (Optional)
- 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, the Susumba (Gully bean), and coconut milk
- Turn the fire/stove up slightly and let simmer
- Add black pepper and stir
- Pour into a serving plate and garnish with remaining onions and pepper slices
- Serve with boiled green banana, boiled dumpling, yellow yam, and/or fried dumplings (Johnny Cake)
Photo Source: X.Murphy