It is a popular dish in Trinidad, Grenada and various other countries in the Caribbean. I love to feast on it at brunches here in the US and at various events. It is tasty and delicious. Below is my recipe for this delicious dish. It is also a dish that Ackee, cabbage, calaloo and other greens can be added to the Saltfish to pair with the bake.
1lb Salt fish
2 small Tomatoes
1 large Onions
1/4 tsp scotch Bonnet Pepper
1tsp Garlic shopped
1tsp Black Pepper
1/4 cup Oil
Boil the saltfish at least twice to remove some of the salt.
Strain saltfish and flake in a bowl.
Add black pepper, tomatoes, onions, peppers, garlic powder and a bit of oil and mix.
Heat up oil in pan, add Saltfish and sauté with seasonings for 8 minutes.
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1⁄4 cup shortening
1 teaspoon instant yeast
1 1⁄2 cups water
1 cup vegetable oil
Mix together the flour, salt, baking powder and yeast.
Rub in the shortening.
Add sufficient water to the flour mixture to make a smooth dough.
Knead dough lightly until smooth.
Cover with a damp cloth and leave dough to raise for 30 mins.
Shape dough into 12 balls.
Roll each ball of dough on a lightly floured surface, to 1/4 ” thick and 3″ round.
Fry one bake at a time and flip every 30 secs until golden brown.
Remove and drain on paper towel and continue with the others.
Cut a pocket on the side of the bake and add saltfish mixture.