Bakes and Saltfish

Name: Bakes and Saltfish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Saint Lucian
Ingredients: 300g all-purpose flour; 1 tsp baking powder; 1 tsp sugar; Pinch of salt; 150ml warm water; Oil for frying; 250g salted codfish, soaked overnight; 2 tomatoes, diced; 1 onion, sliced; 1 Scotch bonnet pepper, minced; 2 tbsp vegetable oil; 2 sprigs fresh thyme; 1 clove garlic, minced

Bakes (BAYKS and SALT-fish)

Fried Dough with Salted Cod

⏱ Prep Time 45 minutes

📈 Difficulty Easy

👥 Servings

🔥 Calories 426 kcal

Golden fried dough rounds paired with flaked saltfish sauteed in tomatoes, onions, and hot pepper. The quintessential Saint Lucian breakfast.

Nutrition & Info

Protein 24.0g

Carbs 42.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ fish

Equipment Needed

deep frying pan mixing bowl rolling pin

Presentation Guide

Vessel: plate

Garnishes: sliced avocado, hot pepper sauce

Accompaniments: cocoa tea, fresh fruit

Ingredients

300g all-purpose flour
1 tsp baking powder
1 tsp sugar
Pinch of salt
150ml warm water
Oil for frying
250g salted codfish, soaked overnight
2 tomatoes, diced
1 onion, sliced
1 Scotch bonnet pepper, minced
2 tbsp vegetable oil
2 sprigs fresh thyme
1 clove garlic, minced

Instructions

1
Mix flour, baking powder, sugar, and salt. Add water and knead into soft dough. Rest 15 minutes.
2
Boil saltfish 10 minutes, drain, and flake, removing bones and skin.
3
Heat oil and saute onion, garlic, tomatoes, thyme, and pepper until soft.
4
Add flaked saltfish to the saute and cook 5 minutes. Set aside.
5
Divide dough into 8 balls. Flatten each into a round disc.
6
Deep fry bakes in hot oil until golden and puffed, about 2 minutes per side.
7
Drain on paper towels. Serve bakes alongside the saltfish.

💡

Did You Know?

Saint Lucian bakes puff up so dramatically during frying that locals say they are full of the island's spirit.

Chef's Notes

Equipment Tips

deep frying pan
mixing bowl
rolling pin

Garnishing

sliced avocado, hot pepper sauce

Accompaniments

cocoa tea, fresh fruit

The Story Behind Bakes and Saltfish

Bakes and saltfish is the foundational breakfast across Saint Lucia, eaten by everyone from schoolchildren to workers heading to the banana fields. Salted cod was introduced by colonial traders as a preserved protein source for feeding enslaved populations. Over generations, Saint Lucians transformed this utilitarian ingredient into a flavorful dish enhanced with Creole aromatics. The fried bakes represent a culinary bridge between African fry bread traditions and European baking.

🕐 Traditionally enjoyed breakfast and weekend morning 📜 Origins: Colonial era adaptation

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