• Chef Melissa

Salted Cod Sweet Plantain Pancake with Spicy Yogurt Sauce and Red Pepper Ketchup

Updated: Feb 24

After watching my pastor’s Sunday morning sermon, I started a tradition to power walk / jog 5 miles with my oldest son. Last Sunday, I planned to have a nice sweet plantain and salted cod sauce after the walk. After exercising we got so hungry that I threw something else together. It’s very easy and fast.

Photo provided by Chef Melissa Francois


2 sweet plantains

3 eggs beaten

6 oz. cooked shredded salted cod

3 tablespoons of epis

¼ cup of oil

3 oz. diced pepper

3 oz. diced onions

Salt and pepper to taste


Boil the salted cod until excess salt is gone. Peel and dice the sweet plantains. Toss them with 1 tablespoons of epis and salt and pepper. Mix with peppers, onions, left over epis, shredded cod, eggs and add salt if needed. Preheat the oven in broil mode. In a hot large sautéed pan with oil pour the mixture. Flatten the mixture so it can cook evenly. When the bottom is starting to form a crust put it in the oven until GBS (golden brown and sexy).

Red Pepper Ketchup

1 Whole red bell pepper seeded

I/4 cup water

3 tablespoons white wine

2 tablespoons sugar



Sprig of thyme


Oil the pepper and put in an over at 450 degree until it has a few blisters. Blend with water until smooth. Pour mixture in a saucepan with the wine and add salt, pepper, sugar, and a sprig of thyme. Bring to a boil and bring it down to a simmer until it thickens.

Spicy yogurt sauce

½ cup plain yogurt

1 scotch bonnet pepper roasters

½ bunch parley

2 tablespoons of epis

Juice of ½ of lemon

Salt and pepper


Blend everything until smooth.


Place the pancake on a plate. Drizzle both sauces on top of it and serve with a light green salad. The ketchup is added as an element of fruitiness that will cut the tangy creamy spicy yogurt sauce. Both sauces add depth to the pancake.

I think this dish will be a new staple to my new Sunday tradition.

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