Saltfish and Johnny Cakes

Name: Saltfish and Johnny Cakes
Yield: 3
Cuisine: Saint Kitts and Nevis
Ingredients: Salted cod, soaked overnight and drained — 300 g (10 oz); Vegetable oil — 2 tbsp; Onion, thinly sliced — 1; Tomato, chopped — 1; Sweet pepper, sliced — 1/2; Spring onions, chopped — 2; Garlic, minced — 1 clove; All-purpose flour — 250 g (2 cups); Baking powder — 1 tbsp; Sugar — 1 tbsp; Salt — 1/2 tsp; Butter, softened — 2 tbsp; Water — 150 ml (2/3 cup); Oil for frying

The Quirky Foodster Team

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Servings

Ingredients

Salted cod, soaked overnight and drained — 300 g (10 oz)
Vegetable oil — 2 tbsp
Onion, thinly sliced — 1
Tomato, chopped — 1
Sweet pepper, sliced — 1/2
Spring onions, chopped — 2
Garlic, minced — 1 clove
All-purpose flour — 250 g (2 cups)
Baking powder — 1 tbsp
Sugar — 1 tbsp
Salt — 1/2 tsp
Butter, softened — 2 tbsp
Water — 150 ml (2/3 cup)
Oil for frying

Method

Boil the soaked saltfish for 10 minutes to remove excess salt, then drain and flake with a fork, discarding skin and bones.
Heat oil in a pan and sauté onion, garlic, sweet pepper and tomato until softened.
Add the flaked saltfish and spring onions, stirring to combine; cook 5 minutes and set aside.
For the Johnny cakes, mix flour, baking powder, sugar and salt in a bowl, then rub in the butter until crumbly.
Add water gradually, kneading to a soft, non-sticky dough.
Divide into 8 balls, flatten into rounds about 1 cm thick.
Fry in shallow oil over medium heat, 3-4 minutes per side, until golden and cooked through.
Serve the saltfish hot alongside the warm Johnny cakes.

Introduction: A classic Kittitian breakfast pairing flaked salt cod with soft, pan-fried cornmeal-and-flour cakes.

Cultural Background: Saltfish (dried, salted cod) arrived in the Caribbean through the transatlantic trade and became a pantry staple because it kept well in the tropical heat without refrigeration. Paired with Johnny cakes, a simple fried bread, it forms one of the most recognisable breakfast plates across Saint Kitts and Nevis, eaten in homes and at roadside stalls alike.

Tips: Soak the saltfish a full 24 hours if it is very salty, changing the water twice. Keep the Johnny cake dough soft but not sticky for the lightest texture.

Variations: Add a whole scotch bonnet pepper (left intact) to the saltfish for heat without overwhelming spice; a vegan version swaps saltfish for sautéed jackfruit seasoned with the same vegetables.

Storage: Store saltfish and Johnny cakes separately in airtight containers in the refrigerator for up to 2 days.

Reheating: Reheat the saltfish gently in a covered pan over low heat; warm Johnny cakes briefly in a dry skillet or oven to restore crispness.

FAQs:

Q: Can I use fresh cod instead of salted?

A: Fresh cod works but lacks the traditional cured flavour; season with a little extra salt during cooking.

Q: Can Johnny cakes be baked instead of fried?

A: Yes, bake at 200°C (400°F) for about 15 minutes, though the texture will be firmer and less rich.