Seafood
Saltfishcake aka
Accra
In Trinidad and Tobago, as a young child, I called
this dish Accra, but since I have been in Tortola BVI I notice that the same dish is
called Saltfish Cake. It is quite easy to make but
I do not make it often because I try to avoid fried foods as much as
possible.
Ingredients
Saltfish
2 tablespoon flour
2 sticks celery finely chopped
1 chopped onion
1/2 teaspoon peppersauce
olive oil
Method
Salfish is very salty so to remove the majority of salt, I put the
saltfish to boil and after it has been boiling for about 5 minutes, I
throw out the water, put fresh water and put the saltfish to boil
again. I repeat this step three times.
The next step is to shred the saltfish, and remove
the bone if it is not boneless, and put into a mixing bowl. Add the
celery, flour (do not put too much flour otherwise you would lose the
saltfish taste), onion and pepper sauce. Mix all the ingredients
together.
Gradually add some water until the mixture looks like it is a potato
salad. Now put a frying pan on the stove to hot. Add some olive oil,
enough to coat the bottom of the pot. Using a tablespoon, take out a
tablespoon full of the saltfish mixture and put in the hot pot. Be
careful not to drop the mixture into the pot otherwise you may burn
yourself.
Continue to do this until the pot has no more
space or there is no more mixture. Allow each saltfish cake to get
golden brown on both sides.
After all the saltfish cake aka accra has cooked,
please a piece of paper towel on a plate and place the accra on the
paper towel. The paper towel absorbs the excess oil.
Serve with any bread of your choice.
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