Golden fried dough rounds served alongside flaked salt cod sauteed with tomatoes, onions, peppers, and fresh herbs, the quintessential Grenadian breakfast.
Ingredients
500g salt cod, soaked overnight
2 cups flour
1 tsp baking powder
Water for dough
2 tomatoes, diced
1 onion, sliced
1 bell pepper, diced
2 cloves garlic, minced
1 Scotch bonnet pepper, minced
2 tbsp vegetable oil
Fresh thyme
Salt and black pepper
Oil for frying bakes
Instructions
1Boil soaked salt cod for fifteen minutes, drain, and flake into pieces. Set aside.
2Make bake dough: combine flour, baking powder, salt, and enough water to form a soft dough. Knead briefly and rest ten minutes.
3Divide dough into eight portions, roll each into a flat round about half centimetre thick.
4Deep fry bakes in hot oil until golden and puffed, about three minutes per side. Drain on paper towels.
5Saute onion, garlic, bell pepper, and Scotch bonnet in oil. Add tomatoes and thyme, cook five minutes.
6Add flaked saltfish, toss to combine, and cook three more minutes. Serve alongside hot bakes.
Did You Know?
In Grenada, the debate over whether bakes should be fried or baked in the oven is as passionate as any political discussion.