Last week, I made one of my favorite home cooked meals, shared my a bit about my passion for food, and recounted how food has been a staple for me when traveling and learning more about different cultures. Check out the full story over at CrushGlobal Travel and see the featured recipe below for Saltfish and Bake.
Saltish and Bake
- 2 cups all-purpose flour
- 2 tbsp. salt
- 2 tbsp. baking powder
- 1 tbsp. sugar
- 2 tbsp. butter
- 1 cup warm water
Heat oil (enough to fry dough in) to a large pot. Sift dry ingredients first and blend together, then add in butter and water to form dough. Cover with a damp paper towel and allow to rest, about half an hour.
On a floured surface, place dough and separate into two pieces. Separate the halves into two or three pieces each. Roll each piece to about 3-4 inches.
To test the oil’s heat, take a small piece of dough and immerse in hot oil. If the dough rises to the top, it’s ready. Fry bakes, one at a time, until golden brown on one side. Flip and repeat on the other side. Once ready, remove and lay in a paper towel-lined dish to absorb excess oil.
- 1 lb. saltfish
- 1 medium tomato, diced
- Half of a sweet onion, diced
- Black pepper
Bring a pot of water to a rapid boil. Add saltfish and reduce to medium heat. Boil for 15-20 minutes, and then drain. Repeat this process two or three times, tasting the fish as you “wash” to ensure the right flavor.
Once you’ve gotten the right flavor, drain saltfish and transfer to a clean mixing bowl. Flake with a fork and set aside.
Heat a skillet with oil and bring to medium heat. Add onions and fry until they are tender, fragrant and slightly browned.
Add saltfish and let it cook with the onions for about 10 minutes, mixing regularly. Add diced tomato and mix in to blend flavor.
Season with black pepper and serve immediately with fresh bake. For added heat, dice a small scotch bonnet pepper or flavor with pepper sauce.