Entree: Grenada – Saltfish and Bakes (Salted cod cooked with onions, peppers, and herbs served with fried bakes (Caribbean fried bread)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 30 min

Additional 20 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked and/or parboiled to remove excess salt
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 medium tomato, diced (about 5 oz / 140 g)
- 1 sweet red or green bell pepper, seeded and diced (about 5 oz / 140 g)
- 2 scallions, thinly sliced
- 1 small hot pepper (scotch bonnet or habanero), seeded and finely chopped (optional)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- For the bakes:
  - 3 cups (375 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tbsp (12 g) granulated sugar
  - 1 tsp (6 g) salt
  - 2 tbsp (30 g) cold butter or 2 tbsp (30 ml) vegetable oil
  - 1 to 1 1/4 cups (240–300 ml) lukewarm water (adjust as needed)
  - Vegetable oil for shallow frying, about 1–2 cups (240–480 ml) depending on pan size

Instructions

1. Prepare the saltfish: Rinse the salted cod under cold water. Soak in cold water 8–24 hours, changing water once or twice, or use the quick method: place in a pot, cover with water, bring to a simmer and cook 15–20 minutes until tender, then drain. Remove skin and bones and flake the fish into bite-sized pieces; set aside.
2. Make the bakes dough: In a large bowl combine the flour, baking powder, sugar, and salt. Cut in the cold butter (or add oil) until mixture resembles coarse crumbs. Gradually add 1 cup (240 ml) lukewarm water, mixing until a soft, non-sticky dough forms; add up to 1/4 cup (60 ml) more water if needed. Knead briefly on a floured surface until smooth, about 2 minutes. Cover and let rest 20 minutes.
3. Shape and fry bakes: Divide dough into 8 equal pieces; roll each into a ball and flatten to about 1/4–1/2 inch (0.6–1.3 cm) thick discs. Heat about 1/2 inch (12 mm) vegetable oil in a heavy skillet over medium heat. Fry 2–3 bakes at a time until puffed and golden, about 2–3 minutes per side. Drain on paper towels and keep warm.
4. Prepare the saltfish filling: In a large skillet, heat 2 tbsp (30 ml) oil over medium heat. Sauté the sliced onion, bell pepper, and scallions 5–6 minutes until softened. Add the diced tomato, chopped hot pepper (if using), and thyme; cook 3–4 minutes until tomatoes break down.
5. Add the flaked saltfish to the vegetable mixture and cook 3–4 minutes to heat through, stirring gently. Season with black pepper and lime juice; taste and, if necessary, add a small pinch of salt (saltfish can still be salty). Stir in chopped parsley or cilantro.
6. Serve hot: place portions of saltfish alongside warm fried bakes. To eat, open a bake and fill with saltfish, or serve bakes on the side.