Trinidadian Fried Bake with Saltfish Buljol

Ingredients

• 250g Salted codfish (saltfish)
• 2 Ripe tomatoes, diced
• 1/2 Red onion, thinly sliced
• 1/4 Tasse Fresh cilantro, chopped
• 1 Scotch Bonnet pepper, seeded and finely chopped (optional)
• 2 EL Olive oil
• 1 EL Lime juice
• nach Geschmack Black pepper to taste
• FÜR DIE BAKE: FOR THE BAKE:
• 250g All-purpose flour
• 1 TL Baking powder
• 1/2 TL Salt
• 120ml Water (approx.)
• 500ml Vegetable oil for frying

Instructions

1. Soak saltfish overnight, changing water several times to reduce saltiness. Then boil for 20 minutes, drain, and let cool.
2. Flake the cooled saltfish, removing any bones or skin.
3. In a large bowl, combine the flaked saltfish, diced tomatoes, red onion, chopped cilantro, and optional Scotch Bonnet pepper.
4. Drizzle with olive oil and lime juice, and season with black pepper. Mix well and set aside.
5. For the Bake: In a bowl, combine flour, baking powder, and salt. Gradually add water and knead to form a soft dough. Let the dough rest for 15 minutes.
6. Divide the dough into about 8-10 small balls. Roll each ball into a flat, round disc (about 10-12 cm / 4-5 inches in diameter).
7. Heat vegetable oil in a deep pot over medium heat (approx. 175°C / 350°F).
8. Fry the dough discs individually until golden brown and puffed (about 1-2 minutes per side). Drain on paper towels.
9. Cut the fried bakes in half or slice them open and fill with the Saltfish Buljol. Serve immediately.

Nutrition