Last week, Martinique-born French Chef Jean Charles Bredas visited the island as the guest of the French ambassador to Jamaica. On Tuesday, the classically-trained chef took time out of his short and busy visit to Jamaica to share some of his culinary knowledge with the budding young chefs from Chef Latoya Panton’s Young Chefs Cooking Club on their French Foods Day. In addition to the tutorial from Bredas, Chef Kenard Swaby from the Tera Nova All Suite Hotel taught the young chefs were taught how to make a Chicken Fricasee with sautéed vegetables.

Bredas taught the children, whose age ranged from 8 to 18, useful cooking techniques. He introduced them to new herbs used in his style of cooking, and helped them to prepare French-Creole food.

He taught them how to make Accra, a deep-fried saltfish puff, similar to Jamaican ‘Stamp and Go’. It’s very easy, anyone can make it. teenAGE shares the chef’s recipe. It is so easy, you can make it at home.YOU WILL NEED:HOW TO DO IT:

Onion, parsley, scallion, saltfish (pre-soaked), thyme, scotch bonnet pepper

Flour, water, baking soda, salt, vegetable oil

Finely chopped onion, parsley, scallion and saltfish. Strip the leaves off the thyme and mince. Finely chop the half of the scotch bonnet, avoiding the seeds. In a mixing bowl, mix flour and water together until it reaches a smooth consistency.  Add the chopped vegetables. Mix. Add chopped saltfish and baking soda. Mix together. Fill a deep pot about two thirds with oil. When the oil is heated, fill a table spoon half way with batter. Hold it close to heated oil and use another spoon to spoon off batter into the oil. Deep fry until golden brown. Drain on paper towel. Enjoy!