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- 3 cups all-purpose flour
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- 3 teaspoons baking powder
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- 1/4 teaspoon salt
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- 2 tablespoon sugar
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- 1 cup lukewarm water
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- 2 cups vegetable oil for frying
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- 1/2 pound saltfish
- 1 large diced white onion
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- 2- 3 large tomatoes diced
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- 4 tablespoons vegetable oil
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- 1 scotch bonnet pepper (diced)
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- 2 tsp baking powder
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- 1/4 tsp salt
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- 3 tsp sugar
Method
- Saltfish
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- In a large pot add enough water to cover saltfish, and boil for 15- 20 minutes.
- Remove saltfish from heat and rinse with cold water. Repeat the boiling process for 15 minutes.
- Rinse saltfish and let cool. When cooled shred saltfish into small bitesize pieces.
- Heat vegetable oil in a large pan and sauté onion and tomatoes until onions are translucent.
- Add shredded saltfish and scotch bonnet peppers.
- Cook until tomatoes are almost disintegrated.
- Bakes
- In a large bowl, using your fingers whisk together flour, sugar, salt, and baking powder until thoroughly mixed.
- Add enough water, roughly 4 tablespoons at a time, making a soft dough.
- Mix thoroughly adding a small amount of warm water and knead until a soft smooth ball is formed.
- Adding a small amount of flour to reduce any stickyness on the hand.
- Let the dough rest covered for 30-40 minutes.
- Knead for 2 minutes and divide the dough into 8 equal pieces. forming a ball with each piece.
- Using your fingers, flatten each ball into a small flat 3-4 inch disk.
- 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.
- The disk should go to the bottom of the oil and start floating to the top within 2-3 seconds.
- Turn the bake as soon as the bottom starts to turn a brown color.
- When the other side is golden brown, remove it from the heat and place it in a paper towel-lined dish.
- Repeat until all the bakes are fried.
- Slice in half and add the saltfish filling.
