Bake (Makes about 5):
2 cups flour
1 tsp salt
2 teaspoons baking powder
about 1 cup water
1 cup oil for deep frying
Instructions
Sift flour, salt, and baking powder. Add enough water to make a soft dough. Knead for about ten minutes then let rest for half an hour or more.
Cut in pieces and roll each piece 4 to 5 inches in diameter and ¼ inch thick.
Fry in hot oil, turn once, and fry until brown. Drain on paper towel.
Saltfish
1 pkg boned saltfish (unless you like picking out bones)
2 tablespoon olive oil
2 tomatoes (chopped)
1/2 red bell pepper (chopped)
juice of one lime
½ sliced large onion
1 tsp minced garlic
1 tsp Italian Seasoning
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
Black pepper to taste
1 chopped scotch bonnett (make sure you don't touch your eyes or any other sensitive parts afterwards. I used a chopper and made sure I spooned it out without touching it)
Instructions
Break 1 pkg of boned salted codfish in pieces and boil for ten to 15 minutes. Drain. This is to remove the salt: Don't skip this step or it'll be far too salty to eat.
Fry fish in hot oil for about 3 to 4 minutes. Add tomatoes, lime juice, onion, garlic, thyme, scotch bonnett pepper, and other ingredients; cook for ten minutes.
Serve warm with bake.
To eat the saltfish with the bake, open the bake as you would pita bread, fill it with saltfish, and enjoy.
2 comments:
Cool recipe, this is the way my mom makes it but I personally prefer Bhol Jol cold. I use the same ingredients as you but add finely diced cucumbers & diced tomatoes (without the seeds) & parsley. Pop it in the fridge to get chilled and serve with the bake. Yum :)
So many variations on one theme, anon...all are good.
:)
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