AI-generated image
Pate kòde with smoked herring
Pate kòde: fried Haitian turnovers with a smoked herring filling
HaitianPate kòde are the crisp, bubbly turnovers sold hot from oil drums on Port-au-Prince street corners in the early morning and after school, wrapped in paper with a squeeze of pikliz. The filling might be chicken, beef or, most traditionally, smoked herring (aransò) fried with onion, tomato and pepper, salty and smoky in a blistered shell. The usual mistake is overfilling, so the edges split in the oil; leave a clear border and press with a fork. Soak the herring to tame its salt. Chef's tip: roll the dough very thin; that's what gives the pate their signature blisters.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 14 oz plain flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp vegetable oil
- ¾ cup warm waterabout
For the filling
- 9 oz smoked herring filletsboneless
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- ½ green pepperfinely chopped
- 2 cloves garliccrushed
- 1 tbsp tomato purée
- ½ scotch bonnet pepperfinely chopped
- 1 tbsp lime juice
- 2 tbsp parsleychopped
To fry
- 1 litre vegetable oilfor deep frying
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Soak 9 oz smoked herring fillets in boiling water for 15 minutes, drain, then repeat once. Flake finely, picking out any small bones.
30 minStep 2: Mix 14 oz plain flour, 1 tsp baking powder and 1 tsp salt, add 3 tbsp vegetable oil and enough ¾ cup warm water to make a smooth, soft dough. Knead 3 minutes, cover and rest for 20 minutes.
23 minStep 3: Heat 2 tbsp vegetable oil in a frying pan and soften 1 onion, ½ green pepper and 2 cloves garlic for 5 minutes. Add the herring, 1 tbsp tomato purée and ½ scotch bonnet pepper and fry for 4 minutes until dry and fragrant. Stir in 1 tbsp lime juice and 2 tbsp parsley and cool.
9 minStep 4: Divide the dough into 10 pieces and roll each very thinly into a 14 cm round. Put a spoonful of filling on one half, wet the edge, fold over and press with a fork to seal tightly.
Step 5: Heat 1 litre vegetable oil in a deep pan to 350°F. Fry the pate 2–3 at a time for 3–4 minutes, turning, until puffed, blistered and golden. Drain on kitchen paper and eat hot.
15 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 33 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pate kòde with smoked herring take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
