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
It is possible to track the history of written recipes back into the distant past, at least as far into history as pharonic Egypt, and maybe even further. Having said that, sadly, these early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to academics are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later, there are some recipe books published in the 1300s : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful. For the decades that followed, the powerful families of Europe competed to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe publications were in great demand, as a result of more people being able to read, increased leisure time and having more disposable income. The arrival of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Accra (Saltfish Cakes) recipe.
