Saltfish Latkes 

Saltfish has been a part of Caribbean cuisine dating back to the days of European colonial rule. First introduced to the Caribbean in the 16th century, when vessels from North America—mainly Canada—would come bringing lumber and pickled and salted cod. They would then return to their homeland with Caribbean molasses, rum, sugar, and salt. Saltfish's popularity across the Caribbean region has remained strong and it is the main ingredient in several islands' national dishes, most commonly sautéed with onions, garlic, peppers, tomatoes and sometimes coconut milk. In this workshop, we will prepare a twist on traditional Potato Latkes (a Chanukah classic), inspired by host Akilah’s dual ancestries - Ashkenazi Jewish and Kittitian (St.Kitts & Nevis) . This recipe will include salted cod fish, garlic and a little bit of heat, to bring out those wonderful Caribbean flavours.

About Building The Jewish& Cookbook: 

Join us every month as together we build the Jewish& Cookbook – recipes from households blending traditions and cultures! Celebrate Jewish diversity and cook-a-long from your home kitchen or just pull up a seat and watch. The ingredient list and zoom link will be emailed to you in advance of the class.