Thanks, Rui for this culinary journey. Portuguese cuisine have lots of influence in the Caribbean. Our equivalent of pasteis de bacalhau is saltfish cake cooked with flour, salted cod, parsley, thyme, pepper, and deep fried using the same two tablespoon technique to shape them. I still make this. We also make a similar fish soup. We add ground provisions such as yam, sweet potatoes, cassava and edos with whatever seafood we have, which could be anything from cod, to clams to conch!

Thanks for sharing your story.