Ghetto Gastro Presents Black Power Kitchen by Jon Gray

Author:Jon Gray
Language: eng
Format: epub
Publisher: Artisan
Published: 2022-01-15T00:00:00+00:00

Saltfish Takoyaki

We can’t get enough of the street food scene in Japan. One of our favorite snacks is takoyaki, a fritter-like ball made from diced octopus cooked in a seasoned batter. We immediately connected takoyaki to conch fritters in the Bahamas and fish cakes in Barbados.

Like breadfruit, saltfish (salted cod) was preserved and imported to the Caribbean as a food source for the enslaved. Today it’s a celebrated part of many cuisines, and Jamaica boasts ackee and saltfish as its national dish.

To make this recipe, soak your saltfish one day ahead. While some boil the saltfish to reduce the salinity borne out of the preservation process, we prefer to soak it overnight. The intense heat of boiling dries out the fish. If you want to speed the process, you can soak the fish in milk. Either way, be sure to change out the liquid once during the soak to discard the extracted salt.

You’ll need a takoyaki pan to make these balls, and if you’re looking for bonus points, cop a couple of takoyaki pin sticks or skewers. The pin sticks are worthwhile to help you turn and rotate the takoyaki. As a backup, you can use toothpicks, but don’t use chopsticks; they’re too large for the task. The pan looks like a circular muffin tin, and it’s a must for the ease of cooking and uniformity of the takoyaki. These are meant to be a shareable snack or appetizer. Ball till you fall, takoyaki papis and mamis.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.