Accras de Morue
The accompaniment de rigueur is "sauce chien", which translates literally to "dog sauce". The name is probably derived from the idiom "avoir du chien" (to have pluck), although there are those who will say that the sauce is so named bacause of its bite, or because it makes even dog taste good. Yet another interpretation is suggested below.
Soak the salt cod in a large bowl of water for at least eight hours, changing the water several times.
Drain the cod and puree it in a food processor. Transfer to a bowl and mix in the flour, baking powder, allspice, and half the milk. Mince the garlic, habanero, scallions, and cilantro and add them to the mixture. Stir in enough additional milk to make a batter, wet but not watery. Cover and refrigerate.
Heat the oil in a pan. Add one-ounce spoonfuls of the accra batter, slightly flattening with the back of the spoon. Sauté over medium heat until browned on both sides and cooked through. Serve hot with sauce chien.
Blend all ingredients in a food processor. Refrigerate for a day or more.