Recipe courtesy of Graham Kerr

Stamp n' Go

A specialty of Jamaica Inn, Ocho Rios, Jamaica *This recipe requires overnight preparation
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  • Total: 8 hr 15 min
  • Prep: 8 hr 10 min
  • Cook: 5 min
  • Yield: 12 servings
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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 (See Cook's Note)


  1. 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.
  2. 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.
  3. *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.