Entree: Guyana – Bora and Saltfish (Fried split-pea fritters served with sautéed salted cod)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 2 cups (400 g) dried split peas (chana dal or yellow split peas), soaked 4–6 hours or overnight
- 1 small yellow onion, roughly chopped (about 4 oz / 115 g)
- 2 cloves garlic, peeled
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1–2 scotch bonnet or habanero peppers, seeded if desired
- 1/2 cup (15 g) fresh cilantro leaves
- 1 tsp (6 g) baking powder
- Salt to taste
- Vegetable oil for deep-frying (about 2–3 cups / 480–720 ml total for frying)
- 8 oz (225 g) salted cod (saltfish), soaked in cold water 12–24 hours with at least 2 changes of water, then drained
- 2 tbsp (30 ml) vegetable oil for sauté
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 medium green bell pepper, thinly sliced (about 5 oz / 140 g)
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- Freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Drain soaked split peas and place in a food processor with the chopped onion, garlic, cumin, turmeric, scotch bonnet (to taste), cilantro, baking powder, and a pinch of salt. Pulse to a coarse, thick batter—scrape sides and pulse until mixture holds together but still has texture. If too dry, add 1–2 tbsp water.
2. Heat oil in a deep skillet or pot to 350°F (175°C). Using a tablespoon or small scoop, drop portions of the batter into the hot oil, frying in batches to avoid crowding. Fry until golden brown and crisp, about 3–4 minutes per side. Transfer to paper towel-lined tray to drain and keep warm.
3. While bora fry, flake the soaked and drained saltfish into bite-size pieces. Heat 2 tbsp oil in a separate skillet over medium heat. Sauté sliced onion until soft, about 4 minutes, then add bell pepper and tomato and cook 3–4 minutes more.
4. Add the flaked saltfish to the skillet, stirring to combine with the vegetables. Cook 4–6 minutes until heated through and flavors meld; season with freshly ground black pepper (salt typically not needed because of the cod). Adjust heat and remove any excess water by cooking a minute longer if necessary.
5. Plate warm bora with a generous portion of sautéed saltfish alongside, garnish with lime wedges and extra cilantro if desired. Serve immediately.