Salt cod fritters are found throughout the Caribbean, with each island having its own variation. This recipe is the Jamaican version called Stamp & Go. Be sure to use the best quality salt cod you can buy and, if possible, the kind that is already skinned and boned...the boning process is extremely tedious. Prep time does not include soaking time. This recipe is from Caribbean Cooking by Judy Bastyra with my own tweeking. Add any or all spices to taste.
This simple refreshing soup is great for luncheons or as a light starter for heartier fare. It was created by Joyce Wells of the Cayman Islands and is featured in her book "Taste of the Tropics". I often add a dash of green food colouring prior to chilling to enhance the appearance but it is certainly optional.
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