1 lb. dried codfish
2 eggs
1/2 lb. white yam or potatoes
1 med. onion, chopped
1 bell pepper, chopped
1 tomato, diced finely
Fresh parsley, chopped
2 chili peppers, minced
Pinch of thyme leaves
2 garlic cloves, peeled and halved
2 tbsp. bacon fat or oil, plus any additional amount required to fry
Salt, if necessary
1/8 tsp. freshly ground peppercorns

Starting a day ahead, place codfish in a pan of water and soak for at least 12 hours, changing water at least 5 times. Drain and rinse under cold water, then place in a pan and cover with water. Bring to a boil, then lower heat and simmer for no more than 15 minutes.

In this period of time, peel the yams or potatoes and boil. Simultaneously, saute the onion, green peppers, parsley, thyme leaves, tomatoes, and chili peppers in either bacon fat or butter.

Next, shred the codfish finely with your fingers or a fork and place in a bowl. Mix in the sauteed ingredients and eggs and mix well until all are combined thoroughly.

In a separate bowl, mash the yams or potatoes and combine with the codfish mixture, sufficiently to form stiff cakes. Taste before cooking and add seasoning only as needed.

In a heavy skillet, heat oil and add the garlic, cooking until golden brown. Then remove and discard them. Fry the cakes for about 3 minutes on either side and serve either hot or cold.