Bake and Saltfish Buljol

October 26, 2015
A traditional Caribbean breakfast of fried bake and saltfish buljol

Bake and Saltfish Buljol Recipe

Growing up, breakfast was sometimes more than just eggs, sausages or cereal. Sometimes, especially on a Sunday morning, breakfast was a party.

Once there's a party for breakfast I am front and present.


Because of this dish quintessential Caribbean breakfast: fry 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 and Buljol

Fry 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.

Fried Bake Rolled out

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.

Fried Bake

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.

Taking the salt out of the fish is a process that varies. 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.

This means that depending on how salty your fish is, it can take a while.  My mom actually chips up her saltfish while washing out the water. She says, to her, it cleans up faster

Saltfish Buljol

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.

I do this 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.

This is the easy part. And the best reward.

Slice your bake, grab a spoon and stuff your bake with saltfish and dive in.

Now my mom say I overdo it with the saltfish, but I ent find so nah. I mean, if it have buljol there to eat then, leh we eat it!! 

And eat it I do. I usually eat a good 2 bake and saltfish buljol in one sitting. *no shame face*

I also eat my saltfish buljol pizza with no shame face.

And the best pairing is some slices of avocados, and a tall mug of homemade hot chocolate or mauby, or peanut punch.

Oh, don't forget to add some slight pepper to your dish to get a little kick.

Check out some of my other posts:

Yield: Serves 10Pin it

Fry Bake and Saltfish Buljol

The quintessential Caribbean breakfast of fry bake and saltfish buljol. A fried dough like bread that sandwiches a mix up of saltfish.


For Bake
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Water ( to make a soft dough)
  • Oil for frying
For Saltfish Buljol
  • 1 pound saltfish
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped onions
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1/2 cup chopped scallion


For Bake
  1. Mix flour, baking powder, and salt together
  2. Add water to the mixture to make a soft dough
  3. Knead and leave to sit for a half hour
  4. Cut out and make 10 balls
  5. Leave balls to sit for 10 minutes
  6. Add oil to deep fry bake in a pan and heat on medium high heat
  7. When hot, lower heat to medium-low
  8. Flatten balls
  9. Fry until brown
For Buljol
  1. Place saltfish in water (make sure water covers fish) and let soak for 15 minutes, throw off water and re-soak for another 15 mins. (Taste fish to see if still too salty, if yes repeat) You can also try "boiling" method. See Notes
  2. Chip saltfish into small pieces
  3. Mix everything together (fish, tomato, onion and olive oil)
  4. Add saltfish
  5. Add saltfish to sliced bake.


Boiling Method: 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)
Created using The Recipes Generator

Thanks so much for stopping by and reading my posts. It is much appreciated. Please, if you can like, share and/or pin this, especially if you enjoyed it.
Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.