Recipe courtesy of Graham Kerr

Stamp n' Go

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



  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.