14 RECIPES Salt fish Fritters (‘stamp and go’) What you’ll need: INGREDIENTS 1/2 lb salt fish 1/2 lb flour 2 teaspoons baking powder 2 stalks escallion 1 teaspoon finely chopped hot pepper Oil for frying 1 teaspoon finely chopped onion water LET’S COOK 1. Soak sa l t f i sh , pre fe r ab l y overnight. Rinse under cold water and remove skin. Flake salt fish, making sure to remove the bones (as much as possible). 2. In a bowl, add the salt fish, onion, escallion, hot pepper and baking powder. Add water, a little Jamaican Easter faves Sweet potato Easter bun FILE This stamp and go is the perfect start for good conversation. KENYON HEMANS/PHOTOGRAPGER at a time, to make a batter. (Use a fork to combine the ingredients. Batter should not be too runny). 3. Heat oil in a skillet. Drop the mixture by a spoonful into the skillet and press down so that fritters are quite thin. 4. Fry on both sides until golden brown and crispy (on mediumlow heat). Drain on paper towel and serve hot or warm. Sweet Potato Easter Bun INGREDIENTS 1 cup sugar 2 tbsp molasses 2 tsp mixed spice 1 bottle stout 2 tbsp margarine 1 medium egg 2 cups flour 11/2 cups sweet potato boi led (crushed) 2 tsp baking powder 1 cup (crystallised) Otaheite apples/ guavas/sweet potato (mixed peel) METHOD • Melt margarine and beat egg. • Dissolve sugar, molasses and spice in stout. Add margarine and beaten egg. • In a bowl, combine flour and baking powder. • Gradually add liquid mixture to dry ingredients, beating well. • Add mixed peel and mix well. • Bake in a greased loaf pan at 160°C for about 45-60 minutes, or until a skewer inserted comes out clean. • Glaze wi th honey and mel ted margarine. – Submitted by H. Gordo THE WEEKLY GLEANER | APRIL 4 - 30, 2022 | www.jamaica-gleaner.com | EASTER FEATURE
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