Bakes and Saltfish recipe

/ Caribbean Recipes, Island life / By

    • 3 cups all-purpose flour

    • 3 teaspoons baking powder

    • 1/4 teaspoon salt

    • 2 tablespoon sugar

    • 1 cup lukewarm water

    • 2 cups vegetable oil for frying

    • 1/2 pound saltfish

    •  1 large diced white onion

    • 2- 3 large tomatoes diced

    • 4 tablespoons vegetable oil

    • 1 scotch bonnet pepper (diced)

    • 2 tsp baking powder

    • 1/4 tsp salt

    •  3 tsp sugar

Method

  • Saltfish

    1. In a large pot add enough water to cover saltfish, and boil for 15- 20 minutes.
    2. Remove saltfish from heat and rinse with cold water. Repeat the boiling process for 15 minutes.
    3. Rinse saltfish and let cool. When cooled shred saltfish into small bitesize pieces.
    4. Heat vegetable oil in a large pan and sauté onion and tomatoes until onions are translucent.
    5. Add shredded saltfish and scotch bonnet peppers.
    6. Cook until tomatoes are almost disintegrated.

  •   Bakes

    1. In a large bowl, using your fingers whisk together flour, sugar, salt, and baking powder until thoroughly mixed.
    2. Add enough water, roughly 4 tablespoons at a time, making a soft dough.
    3. Mix thoroughly adding a small amount of warm water and knead until a soft smooth ball is formed.
    4.  Adding a small amount of flour to reduce any stickyness on the hand.
    5. Let the dough rest covered for 30-40 minutes.
    6. Knead for 2 minutes and divide the dough into 8 equal pieces. forming a ball with each piece.
    7. Using your fingers, flatten each ball into a small flat 3-4 inch disk.
    8. Heat oil in a deep frying pan, add a pinch of flour to the pan to make sure the oil is hot, reduce heat, and add disk to oil.
    9. The disk should go to the bottom of the oil and start floating to the top within 2-3 seconds.
    10. Turn the bake as soon as the bottom starts to turn a brown color. 
    11. When the other side is golden brown, remove it from the heat and place it in a paper towel-lined dish.
    12. Repeat until all the bakes are fried.
    13. Slice in half and add the saltfish filling.

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