Entree: Dominica – National Cuisine – Saltfish and Bakes (Salted cod cooked with peppers and onions, served with fried dough bakes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 12 hrs

Total 12 hrs 55 min

Ingredients

- For the saltfish:
- 1 lb (454 g) salted cod (saltfish), rinsed and soaked (see instructions)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 2 scallions, chopped
- 1 red bell pepper, seeded and chopped
- 1 Scotch bonnet or habanero pepper, seeded and minced (optional)
- 2 cloves garlic, minced (about 6 g)
- 1 medium tomato, chopped
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Freshly ground black pepper to taste
- Juice of 1 lime or 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley or chives

- For the bakes (fried bakes/dumplings):
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 2 tbsp (28 g) unsalted butter, melted
- 1 cup (240 ml) water (more if needed) or milk for a richer dough
- Vegetable oil for frying (about 2 cups / 480 ml, amount as needed)

Instructions

1. Soak the saltfish: Rinse the salted cod under cold running water, then place in a bowl and cover with cold water. Soak 4–12 hours in the refrigerator, changing the water 2–3 times to remove excess salt. For quicker desalting, boil the fish 10–15 minutes in fresh water, drain, and repeat once; taste to ensure salt level is acceptable. Flake the cooked saltfish into bite-sized pieces and remove any bones or skin.
2. Make the bakes: In a bowl whisk together 3 cups (360 g) flour, 1 tbsp (15 g) baking powder, 2 tbsp (25 g) sugar, and 1 tsp (6 g) salt. Stir in melted butter and 1 cup (240 ml) water (or milk) to form a soft dough. Knead briefly until smooth, adding a little more water or flour as needed. Cover and let rest 15 minutes.
3. Divide the dough into 8 equal pieces and shape into balls. Flatten each ball into a disk about 1/4 inch (6 mm) thick. Heat oil in a heavy skillet to 350°F (175°C). Fry bakes in batches 1–2 minutes per side until puffed and golden brown. Drain on paper towels and keep warm.
4. Prepare the saltfish: Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add sliced onion, scallions, and red pepper and sauté until softened, about 5–7 minutes. Add minced garlic, Scotch bonnet (if using), and tomato; cook 1–2 minutes.
5. Add flaked saltfish and dried thyme to the pan and toss to combine. Cook 3–5 minutes to heat through and let flavors meld. Adjust seasoning with black pepper and a squeeze of lime or lemon juice. Stir in chopped parsley.
6. To serve: Plate a few bakes per person and top or serve alongside generous portions of saltfish. Tear open warm bakes and fill with saltfish for a traditional Dominican bite.