JOHNNY CAKES
3 cups all-purpose flour
3/4 cup grated cassava
6 tbsp butter, softened (plus more for inserting in dough balls)
2-1/2 tbsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup vegetable oil
In large bowl, mix together flour, grated cassava, butter and baking powder. Dissolve salt in water and add to mixture. Knead in bowl with hands until smooth. Let dough rest for 10 minutes.
Tear off golf-ball-size piece of dough and roll into smooth ball in palm of hands. Flatten and place small dab of butter in centre. Fold ends toward centre and roll in palm of hand until ball is smooth. Repeat with remaining dough. Flatten balls into discs about 2 inches in diameter.
In deep skillet, heat oil over medium heat; cook johnny cakes, turning often, for about 20 minutes or until even golden brown. Turn off heat and let cakes stand on sides in pan for 10 minutes longer. Keep warm and serve with codfish. Makes 15 to 20 johnny cakes.
SALTED CODFISH
1 lb boneless salted codfish
1 cup vegetable oil
1 onion, sliced into thin rings
1 sweet red pepper, sliced into strips
1 sweet green pepper, sliced into strips
1 tomato, sliced
3 cloves garlic, minced
3 sprigs fresh thyme, chopped
3 green onions, sliced
salt and pepper
1 avocado, sliced, or 3 hard-cooked eggs, sliced
Soak codfish in water overnight; drain. In saucepan of water, bring codfish to boil; boil for a few minutes and taste for saltiness. Boil again if necessary to remove more salt from fish. Tear into bite-size pieces.
In large skillet, heat oil over medium heat; cook onion, red and green peppers and tomatoes, stirring gently, for about 5 minutes or until softened. Add garlic, thyme, green onions, and salt and pepper to taste; cook, stirring occasionally, for 10 minutes longer. Add cod and cook, stirring gently, for 15 minutes. Serve garnished with avocado slices. Makes about 4 servings.
Tip: Codfish can also be served with sweet potatoes, yams, breadfruit, eggplant or other vegetables of choice.
Metric Version
JOHNNY CAKES
750 mL all-purpose flour
175 mL grated cassava
75 mL butter, softened (plus more for inserting in dough balls)
30 mL baking powder
2 mL salt
125 mL water
125 mL vegetable oil
In large bowl, mix together flour, grated cassava, butter and baking powder. Dissolve salt in water and add to mixture. Knead in bowl with hands until smooth. Let dough rest for 10 minutes.
Tear off golf-ball-size piece of dough and roll into smooth ball in palm of hands. Flatten and place small dab of butter in centre. Fold ends toward centre and roll in palm of hand until ball is smooth. Repeat with remaining dough. Flatten balls into discs about 5 cm in diameter.
In deep skillet, heat oil over medium heat; cook johnny cakes, turning often, for about 20 minutes or until even golden brown. Turn off heat and let cakes stand on sides in pan for 10 minutes longer. Keep warm and serve with codfish. Makes 15 to 20 johnny cakes.
SALTED CODFISH
500 g boneless salted codfish
250 mL vegetable oil
1 onion, sliced into thin rings
1 sweet red pepper, sliced into strips
1 sweet green pepper, sliced into strips
1 tomato, sliced
3 cloves garlic, minced
3 sprigs fresh thyme, chopped
3 green onions, sliced
salt and pepper
1 avocado, sliced, or 3 hard-cooked eggs, sliced
Soak codfish in water overnight; drain. In saucepan of water, bring codfish to boil; boil for a few minutes and taste for saltiness. Boil again if necessary to remove more salt from fish. Tear into bite-size pieces.
In large skillet, heat oil over medium heat; cook onion, red and green peppers and tomatoes, stirring gently, for about 5 minutes or until softened. Add garlic, thyme, green onions, and salt and pepper to taste; cook, stirring occasionally, for 10 minutes longer. Add cod and cook, stirring gently, for 15 minutes. Serve garnished with avocado slices. Makes about 4 servings.
Tip: Codfish can also be served with sweet potatoes, yams, breadfruit, eggplant or other vegetables of choice.
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