RECIPE: Jamaican Dinner

By Larissa Phillips

Feeding Your Family logoThis dish may seem exotic to the picky eater, but elementary-age kids in my cooking classes came to love codfish fritters.  For kids still in the throes of their pickiness, there is always the rice.

Codfish Fritters


• 1 package salt cod (about 8 oz)
• 1 to 1-1/2 cups water
• 1 bunch scallions, chopped finely
• 1 cup flour
• 1 tsp. baking powder
• 1 tsp. salt
• Pepper to taste
• 1 Tbs. seasoning such as Carr’s or Old Bay (or salt)
• 2 tsp. turmeric (for golden color)
• Vegetable oil or coconut oil for frying


1. Boil codfish for 15 to 20 minutes.

2. Rinse well under cold water and drain. Taste a piece a fish; if it is still very salty, continue rinsing.

3. Pick apart into small pieces, the smaller the better. Discard any bones.

4. Mix flour, scallions and water until smooth.  Add cod and scallions, salt and pepper, turmeric and seasoning. Add more water if necessary to make a smooth batter.

5. Heat oil in pan. Drop batter by the tablespoon into hot oil. Drain on paper towels and put in 200-degree oven to keep warm.

Jamaican Rice and Peas


• 4 cloves garlic, minced
• 1/2 onion, finely chopped
• 2 Tbs. olive oil
• 1 can coconut milk
• 2 cans kidney beans
• 2 cups water
• 1 knob of ginger
• 2 bunches of scallions
• 2 cups rice


1. Rinse and drain the rice.

2. Heat the oil in a big pot over medium-high heat. Add garlic and onions. When the onions begin to turn translucent, and before the garlic starts to brown, add the coconut milk.

3. Bring almost to a boil, stir well. Add the beans and the ginger.

4. Mix in the rice. Add enough water so the rice is covered by 3/4 inch. Bring to a full boil, stirring occasionally; cover and reduce heat to low. Cook for 20 minutes. Remove ginger. Let stand for 10 minutes.

The Mothership Method - Blog by Larissa Phillips
More Feeding Your Family for March 2009