I’ve had this post ready since Holly Week … but I haven’t had the opportunity to publish it until now…It’s a shame because this is a traditional dish for that time of year in Panama.
Like many of our recipes it has Afro Antillean roots and, also, as many of our recipes, they are delicious!
- 2 -2 1/2 cups of cod previously desalted, cooked and crumbled
- 1 chopped onion
- 1/2 cup chopped parsley
- 1/2 cup minced scallions
- 2 green peppers chopped
- 1 teaspoon of ají chombo, chopped or hot sauce
- 1 teaspoon curry powder
- 1/2 teaspoon black pepper
- 4 cups water
- 5 -1/2 cups flour
- 2 Tbsp + 2 teaspoons baking powder
- Canola or sunflower oil for frying
This recipe can be halved
In a bowl, place the shredded codfish, herbs, veggies and spices, add water and stir well. Let rest for at least two hours or overnight in the fridge.
Add flour and baking powder to the mixture and mix to a fairly thick paste.
Drop in spoonfuls in hot oil and fry until golden brown. Drain on paper towels and serve. Delicious!
These will go perfect with a dipping sauce such as an herb mayonnaise Dipping Sauce (mayo, lemon juice and fresh chopped coriander) or an aioli sauce.