Stamp and Go is a fritter usually made with salt fish in Jamaican cuisine. It is part of a Jamaican breakfast along with ackee and callaloo fritters. It is referred to as one of the original fast foods in Jamaica. The unusual name is supposed to have derived from the 18th-century British sailing ships. If an officer wanted something to be done in a hurry the order was “Stamp and Go!”. These bite-sized, salty delights are a favorite at cocktail parties served with tangy dips.
- 1/2 sweet pepper finely chopped
- 1 tsp thyme (dried or fresh)
- Large pinch of black pepper
- 1 tsp salt (sea salt)
- 235 ml of water
- 6 spring onion finely chopped
- 1/2 Scotch Bonnet pepper deseeded and finely chopped
- 170 grams sweet corn
- 300 grams flour (standard white flour is traditional or try buckwheat instead as a gluten free alternative)
- 1 tablespoon coconut oil for frying
- Chop peppers and onions.
- In a bowl place peppers, onions, salt, pepper, thyme, sweetcorn, flour.
- Gradually add the water to make a smooth batter mixture.
- Heat coconut oil (or vegetable oil of choice) in a large frying pan. Place scoops of batter into the pan. Cook until brown on one side, turn over and continue cooking until done.
- Try serving with Jamaican style baked beans, avocado and garnishing with coriander.