In brief
- Creole brandade: mashed desalted salt cod and potatoes, gratinated in the oven
- Origin: French Antilles, Guadeloupe and Martinique
- Essential ingredients: dried salted cod, potatoes, milk, garlic, spring onions, parsley, sweet pepper
- Family dish, served as a starter or main course with bread or a salad
Origins and cultural history of Creole brandade
Creole brandade is a mash of desalted salt cod and potatoes, typical of the cuisines of Guadeloupe and Martinique. Salt cod arrived in the Antilles through colonial trade: caught in the North Atlantic, then dried and salted to keep over long voyages, it became a common ingredient in Creole cuisine, also found in accras, chiquetaille or morue à l'antillaise.
Its identity lies in its seasoning: a mixture of chopped spring onions, garlic, parsley and sweet pepper, a mild Caribbean pepper that flavors the dish without adding heat.
What are the essential ingredients of Creole brandade
Making it relies on a few ingredients found in most Antillean grocery stores, including NKOSI for the spices.
- dried salted cod, desalted
- potatoes
- milk
- garlic and spring onions
- parsley
- Caribbean sweet pepper
- cloves and nutmeg
What to know about Creole brandade
Creole brandade is a purée of desalted salt cod, potatoes and milk, browned in the oven. It is flavoured with a chopped mix of spring onions, garlic, parsley and piment végétarien, a mild Antillean sweet pepper that adds no heat, along with cloves and nutmeg. A family dish from Guadeloupe and Martinique, it is served as a starter or a main course, with bread or a salad.
Frequently asked questions about Creole brandade
How to properly desalt cod for Creole brandade?
Bring the cod to a boil in a large pot of cold water, cook for 5 minutes then drain; repeat the operation 2 to 3 times. This quick method effectively desalts the fish in about half an hour, without soaking for several hours.
Can Creole brandade be made ahead?
Yes: the assembled mash keeps for 2 days in the refrigerator before being gratinated in the oven. Once cooked, it also keeps for 2 to 3 days and reheats gently in the oven.
Where to find the ingredients for Creole brandade in France?
NKOSI sells the cloves, garlic paste and powdered milk to make this brandade, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
