Bake and Saltfish: A Classic Caribbean Breakfast

Ingredients

• 3 1/2 cups all-purpose flour + 1/2 cup more for kneading (Bakes)
• 4 1/2 tsp baking powder (Bakes)
• 1/2 tsp salt (Bakes)
• 1/3 cup white sugar (Bakes)
• 2 tbsp unsalted butter, softened, but not melted (Bakes)
• 1 1/3 cup water, more as needed (Bakes)
• Oil for frying (Bakes)
• 20oz boneless, skinless, salted white fish such as pollock or cod (Saltfish)
• 1/2 cup yellow onion, chopped (Saltfish)
• 3 large garlic cloves, minced (Saltfish)
• 1 wiri wiri pepper or scotch bonnet (Saltfish)
• 1/4 cup green pepper, finely diced (Saltfish)
• 1 sprig thyme (Saltfish)
• 1/2 tsp black pepper (Saltfish)
• 1/2 tsp paprika (Saltfish)
• 1/4 tsp garlic powder (Saltfish)
• 1 cup fresh tomato, chopped (Saltfish)
• 1 tsp tomato paste (Saltfish)
• 2 sprigs scallions (Saltfish)
• Salt to taste, if desired (Saltfish)
• 6 tbsp oil for cooking (Saltfish)

Steps

1. For bakes: Mix flour, baking powder, salt, and sugar together. Rub butter into flour mixture. Add water to flour and knead to form a stiff and smooth dough ball. Add flour as needed to bring the dough together.
2. Pinch off golf ball-sized pieces of dough and roll in palms of hand to make smooth. Place in a greased plate. Cover with a damp paper towel. Allow to sit for one hour minimum.
3. Heat oil for frying. Flour surface and roll each dough ball to 1/4-1/8 inch thickness. Place dough in hot oil. Use spoon to pour oil over each piece of dough as this will help it puff up.
4. Flip to other side. Fry until golden brown on both sides.
5. For saltfish: Fill the pot with enough water to cover saltfish. Boil for 5-6 minutes. Drain and fill with clean water. Boil another 5-6 minutes. Drain and flake fish with a fork. Set aside.
6. Heat frying pan with oil. Add onion, garlic, hot pepper, green pepper to pan. Cook until onions are translucent. Add saltfish and seasonings. Cook a couple of minutes then add chopped tomatoes. Let cook 5-6 minutes until tomatoes have melted into fish.
7. Add tomato paste and scallions. Mix well. Adjust salt to taste.