Salted fish has fallen from grace on our twin islands, mostly because the younger generation is clueless about the preparation, or has not had a good culinary experience with this traditional ingredient.
When I teach classes, the mention of ‘salt fish’ brings wide-eyed surprise and most times contorted facial expressions!
What a shame I say, it’s one of my favourite foods. Who can resist a good saltfish Accra, or a stewed saltfish with provisions. What about saltfish buljohl?
The supply of salted cod, as we knew it long ago has decreased considerably on the world market due to over fishing. Nowadays the fish that is mainly salted is Pollock, a poor cousin to cod, but useful nonetheless.
It’s easy to prepare salted fish, simply soak for about 20 minutes, and repeat. Squeeze out excess water and flake. Because the fish is not as heavily salted these days, lots of soaking is not necessary.
The next time you’re doing your grocery shopping, don’t pass up that salted Pollock, take home a package and try it in any one of these sumptuous recipes.
STEWED SALTFISH
4 tbsp olive oil
1 lb saltfish, washed and soaked
(see note)
1 lb ripe tomatoes, seeded and
chopped
1 pimento pepper
2 cloves garlic, chopped
4 onions, peeled and thinly sliced
Hot pepper, optional
Lime
Method
Heat oil in a sauté pan, add
onions, garlic and pepper, sauté until
fragrant, add salt fish and stir and
fry until the saltfish has become
mixed in well with the onions in the
pot.
Add the tomatoes and stir, cover
and simmer for about 15 minutes.
Serve with boiled provisions.
CASSAVA AND SALTFISH COOKUP
If you have leftover stewed salt
fish and boiled cassava, the next day
add some olive oil to a frying pan,
heat, add the left over saltfish with
some additional sliced onions if you
prefer. Heat well, cut the cassava
into one inch pieces and add to the
saltfish and cook until mixture is dry,
turning frequently until cassava is
brown and crusty and all the pan
juices are dried up. Serve with
pepper sauce and enjoy.
SALTFISH BULJOL
1/2 lb salted fish
1/2 fresh lime, juiced
2 large tomatoes, thinly sliced
2 large onions, chopped very fine
4 tbsp olive oil
1/2 large bell pepper, seeded and cut
into strips, or chopped fine
2 hard boiled eggs
8 lettuce leaves, washed and dried
1 small avocado, sliced
Method
Cut the salt fish into chunks and
soak in warm water, overnight.
Drain and flake fish.
Add lime juice to saltfish and
rinse, cover the fish with warm
water again and let soak for 30
mins.
Rinse fish and taste for salt, if
there is too much salt, let soak for
another 30 minutes. (Alternatively
place the fish in a sauce pan, cover
with cold water, boil and remove
fish, taste for salt and repeat if
necessary.)
Drain fish, de-bone and flake.
Place fish on a serving platter.
Heat 2 tbsp olive oil in a non stick
frying pan, add onion and saute for
two minutes, add tomatoes and
remove from heat. If you rather your
onions raw you can add them to the
saltfish uncooked.
Add onion mixture to saltfish, add
peppers and toss. Mound saltfish in
middle of platter.
Peel the eggs, and cut into
quarters.
Place lettuce around saltfish,
place eggs on lettuce around saltfish
and place avocado around
saltfish. Drizzle on the
remaining 2 tbsp olive oil
over the buljol.
Serve with fried
bakes, pepper sauce
and additional olive oil.
Serves 6<
GREEN FIG AND SALTFISH PIE
1 lb salted cod,
soaked in warm
water and rinsed
about twice
4 cloves garlic,
chopped
1 lb tomatoes, chopped
2 onions, peeled and sliced
Hot pepper
1/4 cup olive oil
1 lb green figs, boiled and peeled
2 tbsp butter
1/2 cup milk
Salt to taste
1 cup grated cheddar cheese
Method
Heat olive oil in sauté pan, sauté
onions with garlic until tender about
five minutes, squeeze all the excess
moisture from the salted fish, add to
pan, stir and fry for a few minutes
more.
Add tomatoes and hot pepper and
stir, cover and simmer for about 15
minutes.
Meanwhile crush the figs, add
butter and milk, season with salt.
Grease a medium casserole dish,
place a layer of figs at the bottom.
Cover with salt fish and cover
with remaining figs.
Sprinkle with cheese.
Bake in a preheated 375 oven for
about 20 minutes until golden.
SALTFISH ACCRAS
1/2 lb salted cod, washed and
soaked overnight in lime
1 lime
1 large onion, grated
1 pimento pepper seeded and
chopped
1/2 cup chopped chives
2 tbsp French thyme
1 tbsp chopped celery
1 cup flour
2 tsp baking powder
1/2 cup milk
Method
Wash salt fish in lime juice and
water, strip and squeeze.
Place in a mixing bowl, add onion,
pepper, thyme, chives, celery, salt
and freshly ground black pepper.
Add flour and baking powder, mix.
Add enough milk to make a thick
batter, add more milk if needed.
Preheat oil and drop by spoonfuls
the size of a small egg.
Fry until golden,
drain.
Makes 15
