Stamp n' Go

A specialty of Jamaica Inn, Ocho Rios, Jamaica *This recipe requires overnight preparation

Total Time:
8 hr 15 min
Prep:
8 hr 10 min
Cook:
5 min

Yield:
12 servings

Ingredients
  • 1 pound salt cod, cut in thin strips, boned, and rinsed well in cold running water
  • 1 cup milk
  • 3 avocados
  • 2 eggs
  • 1/2 cup flour
  • 2 teaspoons hot pepper sauce
  • Clarified butter
  • 1 can breadfruit,* drained and sliced into small wedges
Directions
  • Soak rinsed salt cod in milk overnight. Pour off milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado. Add eggs, flour and pepper sauce.

  • Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified butter in large pan over medium-high heat. Pipe small round blobs onto pan into clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished with remaining avocado, sliced, and breadfruit.

  • *Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center, native to the Pacific. It is available at Latin American specialty stores.


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