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)
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
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Food Tip |
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This Recipe for Accra (Saltfish Cakes) is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Calvin Trillin |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
This is a recipe for Accra (Saltfish Cakes) from the recipe cookbook of Recipes-to-go (Dessert)
Life is a banquet, and most poor suckers are starving. |
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
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| Alice B. Toklas |
Food Tip |
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
Accra (Saltfish Cakes) Recipe brought to you by Recipes To-Go