An adaptation of a traditional Ghanaian dish, Worikambo Salt Cod Hash makes an economical and filling supper or lunch.
Serve with crusty bread, tossed salad and some ice-cold lager.
1 lb. salt cod, soaked overnight in cold water, rinsed and drained
2 bay leaves
2 fl. oz. groundnut oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 red chillis, chopped
3 medium-sized potatoes, cooked, drained and mashed
1 small turnip, peeled, cooked and mashed
14 oz. canned peeled tomatoes
2 ½ oz. tomato puree
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 teaspoon black pepper
Place the fish and bay leaves in a medium-sized saucepan and add enough water to cover. Bring the water to the boil over high heat. Remove the pan from the heat and drain the fish in a colander.
Remove and discard the bay leaves, and remove and discard the skin and bones from the fish. Cut the fish into 1-inch pieces and set aside.
In a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and chillis and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Stir in the potatoes, turnip, tomatoes with the can juice, tomato puree, lemon rind and juice and pepper and stir well to mix. Stir in the salt cod pieces. Cook the mixture, stirring occasionally, for to 15 minutes or until the hash is lightly browned.
Remove the pan from the heat and transfer the hash to a warmed serving dish. Serve at once.