Accra (Saltfish Cakes) Recipe

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Accra (Saltfish Cakes) Ingredients

2 tsp active dry yeast
1/2 cup water, warm
1/2 lb codfish, salt, boneless
1 cup flour, all-purpose
1 tsp sugar, granulated
1/4 cup onions, finely chopped
1 garlic cloves, chopped fine
1 tbsp pepper, hot, seeded, chopped fine
1 tbsp chives, chopped fine
1 salt, to taste
1 pepper, black, to taste
1 oil, vegetable

A Recipe for
Accra (Saltfish Cakes)

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Accra (Saltfish Cakes)

I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.
Terri Guillemets

Accra (Saltfish Cakes) Directions

Sprinkle the yeast on warm water and stand for 10 minutes. Pour
boiling water over codfish, allow to cool. Rinse in cold water,
remove skin and bones, and shred fish very fine. Mix fish with flour,
sugar, onions, garlic, peppers, chives, salt and generous amount of
pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2
hours in warm, draft-free place.
Drop by tablespoon into hot oil (370F) and fry until golden brown.
Drain on paper towels and serve hot.

Serves: 24

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Accra (Saltfish Cakes) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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