Breakfast

Saltfish & Cornmeal Griddle Cake with Charred Mango & Cilantro Oil

Name: Saltfish & Cornmeal Griddle Cake with Charred Mango & Cilantro Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 180g salt cod (soaked 8 hours, shredded); 1 cup polenta (cornmeal); 350ml whole milk; 2 tbsp unsalted butter; 1 small onion (finely diced); ½ Scotch bonnet pepper (minced); 1 medium mango (cut into 2cm chunks); 3 tbsp extra-virgin olive oil; 1 bunch fresh cilantro (roughly chopped); 3 garlic cloves (minced); ½ lime (juiced); Sea salt and black pepper to taste

A Caribbean breakfast staple reimagined: tender salt-cod that's been soaked and flaked, folded into a golden cornmeal griddle cake with a mahogany crust. Topped with charred mango chunks and a bright cilantro-garlic oil that cuts through the richness with citrus and heat. One plate, genuine Caribbean soul.

1049cal per serving 72gprotein 88gcarbs 46gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this