Recipe courtesy of Graham Kerr

Stamp n' Go

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


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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