INGREDIENTS:

• 1 lb. dried codfish
• 2 eggs
• 1/2 lb. white yam or potatoes
• 1 med. onion, chopped
• 1 bell pepper, chopped
• 1 tomato, diced finely
• Fresh parsley, chopped
• 2 chili peppers, minced
• Pinch of thyme leaves
• 2 garlic cloves, peeled and halved
• 2 tbsp. bacon fat or oil, plus any
• additional amount required to fry
• Salt, if necessary
• 1/8 tsp. freshly ground peppercorns

DIRECTIONS:

• Starting a day ahead, place codfish in a pan of water and soak for
• at least 12 hours, changing water at least 5 times. Drain and rinse
• under cold water, then place in a pan and cover with water. Bring
• to a boil, then lower heat and simmer for no more than 15 minutes.
• In this period of time, peel the yams or potatoes and boil.
• Simultaneously, saute the onion, green peppers, parsley, thyme
• leaves, tomatoes, and chili peppers in either bacon fat or butter.
• Next, shred the codfish finely with your fingers or a fork and place
• in a bowl. Mix in the sauteed ingredients and eggs and mix well
• until all are combined thoroughly. In a separate bowl, mash the
• yams or potatoes and combine with the codfish mixture, sufficiently
• to form stiff cakes. Taste before cooking and add seasoning only as
• needed. In a heavy skillet, heat oil and add the garlic, cooking
• until golden brown. Then remove and discard them. Fry the cakes
• for about 3 minutes on either side and serve either hot or cold.