Salt fish and fry bakes is one of my favorite Caribbean meals. I decided to create the dish at home with a few key ingredients stashed in the cupboard and refrigerator. All I can say it was delicious for real. If not for the influence of the many cooks within my family and circle (Black American and Diasporan alike), I would not be so in tune with the richness of flavor that makes food an important part of our culture worldwide.
Salt fish Ingredients and Plan
1/2 cup onions and bell peppers cut
2 tbsp olive oil
1/4 tsp minced garlic
2 cups Pollock ( pre-boiled for 40 minutes , drained and chopped)
1/2 tsp black pepper
1 10 oz can diced tomatoes and Chilis (drained)
20 oz water
2 tbsp tomato ketchup
Add 2 tbsp olive oil to heated skillet.Then add peppers and onions and saute till tender. Next add minced garlic. The add chopped pollock and continue to saute. Pour in 1/2 tsp black pepper, mix, and then the diced tomatoes and chilis. Stir in 20 oz of water and 2 tbsp of ketchup. Let simmer for 25 minutes. Remove from heat and enjoy.
Fry bakes Ingredients and Plan
2 cups flour
2 1/2 tsp baking powder
1/8 tsp of dry yeast
1/2 tsp salt
1/2 tsp sugar
1.5 ounces of softened butter
3/4 cup of water
Add flour, baking powder, yeast, salt and sugar to a bowl and whisk. Next mix in butter and water. Use spatula to mix in bowl until form a ball and turn onto a cutting board. Flour board and ball , lightly kneading until dough is no longer sticky. Cover dough ball with damp paper towel for 30 minutes.
After 30 minutes, flour board and dough again, elongating dough and cut into 5-6 pieces. Form into disc and lightly roll dough out. Pour oil into heated skillet, and fry dough until both sides are golden brown and drain on paper towel. Serve well with salt fish.
