1 lb. Codfish, cooked, shredded
and washed with lime and water
1 lb. flour
1 tsp. baking powder
3 whole eggs
1 tbsp favorite cooking oil
1/2 liter milk
1 tbsp. finely chopped chives, thyme & celery
1 tbsp. West Indies Creole Hot Pepper Sauce
1 tsp. finely chopped onions and garlic
1 medium frying pan, with vegetable oil for frying.
In mixing bowel, combine all the above dry ingredients.Slowly add eggs, milk and West Indies Creole Hot
Pepper Sauce. Form the dough into 1 inch balls, carefully
spoon into the hot oil for frying. When golden brown, remove and drain
off well. Serve with West Indies Creole Hot Pepper Sauce.
Steamed rice and a vegetable salad make
a tasty side dish.
Serves 4 to 6 people.
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling, broiling, or baking chicken, beef, pork or fish