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
Directions
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.
Servings: 24 cakes
Accra (Saltfish Cakes) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fish; Seafood
The History of Recipes
Historians have traced the existance of recipes far back into the distant past, in fact as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old cook books were just basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to historians are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Aspicius also recounts how the ancient cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks like bay, rue and dill. Over the following few hundred years, the upper classes strove to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it was during the 1800s that fine cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are greatly in demand mostly as a result of more people being able to read, people having increased free time and having more money. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Accra (Saltfish Cakes) recipe.
