trinbagonian bake and saltfish
in a large mixing bowl, add flour, baking powder, sugar, salt, and yeast.
using your hand mix well ensuring all ingredients are dispersed evenly
add butter to the mixture and begin to break it apart with your fingertips until it has a breadcrumb consistency.
add water a little at a time while mixing with your hand.
when the dough begins to pull together, lightly flour your countertop and knead for 3-4 mins.
place the dough back into your bowl and cover it with a damp cloth or paper towel, and let it sit for 10 mins.
place the dough back into your bowl and cover it with a damp cloth or paper towel, and let it sit for 10 mins.
when your dough had nearly doubled in size, portion your dough into round balls (about the size of a golf ball, and let sit for 10 mins.
while the dough is resting heat your oil on a medium flame.
flatten each ball with a rolling pin before placing it in oil.
place individual bakes into the oil, and use a spoon to baste the oil on top of them.
they should slowly begin to swell.
when golden brown, remove from oil and place on a dry paper towel to remove excess oil.
place cod into a saucepan filled with water and bring to a boil. Let cook for 15 minutes and strain.
if the fish is still too salty, repeat by boiling it a second time. Drain and Let cool.
in a medium mixing bowl, add the diced tomatoes, garlic, onions, scotch bonnet pepper, chives, and chadon beni. Mix to combine.
pour the olive oil into a small sauté pan and heat gently until medium in temperature, then pour over the salted fish.
add the lime juice, black pepper, and paprika and toss to combine properly and enjoy.
NB: Goes well with fried bake, roasted coconut bake, hops, and sada roti.
Ingredients
Directions
in a large mixing bowl, add flour, baking powder, sugar, salt, and yeast.
using your hand mix well ensuring all ingredients are dispersed evenly
add butter to the mixture and begin to break it apart with your fingertips until it has a breadcrumb consistency.
add water a little at a time while mixing with your hand.
when the dough begins to pull together, lightly flour your countertop and knead for 3-4 mins.
place the dough back into your bowl and cover it with a damp cloth or paper towel, and let it sit for 10 mins.
place the dough back into your bowl and cover it with a damp cloth or paper towel, and let it sit for 10 mins.
when your dough had nearly doubled in size, portion your dough into round balls (about the size of a golf ball, and let sit for 10 mins.
while the dough is resting heat your oil on a medium flame.
flatten each ball with a rolling pin before placing it in oil.
place individual bakes into the oil, and use a spoon to baste the oil on top of them.
they should slowly begin to swell.
when golden brown, remove from oil and place on a dry paper towel to remove excess oil.
place cod into a saucepan filled with water and bring to a boil. Let cook for 15 minutes and strain.
if the fish is still too salty, repeat by boiling it a second time. Drain and Let cool.
in a medium mixing bowl, add the diced tomatoes, garlic, onions, scotch bonnet pepper, chives, and chadon beni. Mix to combine.
pour the olive oil into a small sauté pan and heat gently until medium in temperature, then pour over the salted fish.
add the lime juice, black pepper, and paprika and toss to combine properly and enjoy.
NB: Goes well with fried bake, roasted coconut bake, hops, and sada roti.
