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The Caribbean Kitchen - Recipe 020

added 05Jul2001

Stamp 'n Go


Preparation time:
To serve:
20 minutes

3/4 lb all-purpose flour
1/4 lb salted cod fish
1 medium yellow onion

2 stalks St. Andrews scallions
1 large scotch bonnet pepper
dash black pepper
1 small plum tomato
6 tablespoons vegetable/olive oil

Soak cod fish overnight in water for softness.

De-bone cod fish and cut into small pieces. Dice onion, escellion, scotch bonnet pepper and tomato. Combine all with flour. Springkle with dash of black pepper.

Add water to flour and ingredients until paste is formed using spoon to stir/mix all components.

Using a tablespoon, scoop paste out of bowl and place into pre-heated oiled frying pan. Place as many scoops as frying pan will allow

** Scoops should not touch.

Let each side cook for 4 to 5 minutes or until each side has a light brown color. Remove Stamp 'n Go from frying pan and serve hot.

Total preparation time: 20
Serves: 3.


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