A traditional Caribbean breakfast of fried bake and saltfish buljol
Growing up, breakfast was sometimes more than just eggs, sausages or cereal. Sometimes, especially on a Sunday morning, breakfast was a party. And once there's a party for breakfast I am front and present.
Because of this dish: bake and saltfish.
Saltfish (salted fish) is essentially packaged fish (most times cod) that has been salted for preservation. To eat this fish, it has to be either "washed" or the salt boiled out.
Bake is almost like a fried bread that can be eaten with anything you can think of: cheese, jams, jellies, meats... anything. My mom eats bake and avocados.
Combine these two and you have an amazing breakfast that probably will require you to take a nap after because you cannot eat just one of these.
Making the bake is a bit of a process, just like bread. It requires mixing and leaving to yield.
Then you separate the balls on your floured surface and size them about 4 - 6 diameters. I have seen some bigger ones, I have also seen smaller ones.
A few deep fries later and you're full of a basket of bake and trying to fight off the many hands rushing to grab one to dive in.
The saltfish process is much easier. It's the part of the breakfast I volunteer for easily. The hardest process if getting rid of that salt in the fish.
The process of removing the salt from their fish varies personally. Some boil it and others "wash". I do the wash process, but it takes a bit longer. "Washing" is basically soaking the fish till the salt is removed. So depending on how salty a piece you get you may be "washing" for a while. The boiling process is the same but much faster. Bring the saltfish to a high boil with the water, throw that water off, refill and boil again. Like the washing process, you do this until the salt is at a level you want.
Once the salt has been removed as much as possible, the task of chipping the fish up into little pieces. With two forks this goes by in no time. Then a quick saute of your vegetables in olive oil and add the saltfish and the "meat" is done.
Now it's time to combine the two elements.
Slice your bake, grab a spoon and stuff your bake with saltfish and dive in
And the best pairing is some slices of aocadoes, and a tall mug of homemade hot chocolate.
Oh, don't forget to add some slight pepper to your dish to get a little kick.
Bake and Saltfish Buljol
Keywords: fry breakfast fish Caribbean
Ingredients (Serves 6)
- 1 lb saltfish
- 1/2 cup chopped tomatoes
- 1/2 cup chopped onions
- 1/4 tsp black pepper
- 3 tbsps olive oil
- 1/2 cup chopped scallion
- 2 cups flour
- 3/4 cup water
- 1 1/2 cup oil for frying
- 2 tsp baking powder
Mix flour, salt and baking powder
Add water slowly to make a soft dough
Knead till incorporated and late to rest for at least half an hour, covered with a towel.
Cut into small pieces, rolling each piece into 4 - 6 diameters
Heat oil to medium high heat
Fry pieces until brown
Drain on paper towels to soak up excess oilFor Saltfish
Place saltfish in a pot of boiling water
When water is at high boil, pour off water and re-add fresh water to pot and repeat. (Repeat if fish is still extremely salty)
Chip saltfish into small pieces
In a sauce pan heat olive oil
Add onions, and tomatoes to pot and saute for 2 minutes
Add saltfish and black pepper
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