I tried this recipe w some leftover whole fried snapper i had and it turned out AMAZING!! So I imagine them tasting even more amazing using saltfish! Thank you for this recipe 😆😋🍽🐟💥
Yum! I have some lump crab meat and sardines in the pantry that need to be eaten soon. I really want to try this recipe using those items. I will definitely make the shrimp fritters too! My mouth is watering now. :)
Yes this is the blessed recipe i have beensearching for am 56yrs old and this is the pone recipe that takes me back to my childhood with mom on the kitchen make this delicious pone. Going to make it right now. Thanks great. Have a great day enjoy the up coming xmas.
It would be great if you cook your dumplings in water with added coconut milk.. it'll taste great...that's how we do it in the pacific..specifically Papua New Guinea.
Hey! I’m trying to make this recipe for a clients party. We make this version in Fiji but they are Guyanese and said the texture should be more cake like and with corn meal added. Do you have any thoughts or advice you could give me? In fiji we call this same recipe “baklolo” and instead of baking it we steam it in banana or taro leaves.
Hi Raj! Please bear in mind that my recipe is a cassava based pone. What you are describing sounds more like corn pone or Guyanese fat top (although I’m not certain if this is what they are requesting). There a few recipes you can find if you search these. 🙂
Hi Tamaartje, mixed spice is a mixture of cinnamon, coriander, caraway, nutmeg, ground ginger and cloves. I believe the Dutch name is Speculaas Spice Mix (I might be wrong).
This is the recipe my mother uses (St. Thomas) and I can't wait to make them and stack em up like pancakes like I did as a child....Thank you! New subscriber here :)
