Stamp and go is a delicious saltfish fritter that is usually eaten at breakfast or served at cocktail events in Jamaica. The name is said to have originated from the officers of 18th-Century British navy sailing ships. When an officer wanted something done quickly, by those under his command, he shouted the order ‘Stamp and Go! Hope you enjoy my easy-to-follow Jamaican Stamp and Go recipe
- ½ lb. (225 grams) Salted Codfish
- 4 cups All-Purpose Flour
- 2 tsps Salt
- 2 stalks Scallion (finely chopped)
- 1 Scotch Bonnet Pepper (finely chopped) or
- 1 tbsp. Jamaican hot pepper sauce
- Ice cold Water
- Cooking Oil
- Rinse fish under cold running water, then cover with water in a small bowl for 6-7 hours.
- Remove skin, scales and fins with a small sharp knife then flake.
- In medium bowl, sift flour and add salt, scallion, pepper or pepper sauce and enough cold water
- to make a pourable batter.
- Pour oil into a large skillet to about ½ inch (1 cm) and heat until little ripples form. Drop batter by the tablespoonful into oil. When browned on one side, turn over. Drain stamp and go on absorbent paper and serve hot.
About the Author
Joan Lue is a Jamaican chef, caterer, pastry baker and cake decorator who loves to make use of the flavours found in Jamaica in exciting and delicious ways. Traditional Jamaican recipes and a glossary of local fruits and vegetables appear in her cookbook Cook Jamaican! that’s illustrated with beautiful colour photos. The book can be bought on Amazon.com. The Hummingbird Cake Recipe appears on Joan Lue’s website.