This recipe by Alma Williams of St. James, Jamaica was a winner in the National Culinary Arts Competition's Amateur Division. Recipe courtesy Jamaica Tourist Board.
225 grams boiled dasheen, crushed
45 ml milk
1 egg, beaten
30 grams chopped onion
30 grams chopped sweet pepper
15 grams Scotch bonnet pepper
7 grams black pepper
Salt
1 liter oil for frying
To crushed dasheen add beaten egg, milk, and other ingredients. Mix well. If batter is too thick add a little water. Fry in hot oil until lightly browned. Drain on absorbent paper before serving.
