Is there any breakfast more iconic to Caribbean food culture than a delicious bake and saltfish? Golden fried dough paired with tomato-y saltfish was the perfect breakfast combo. Growing up, my mom used to make this for us on the weekends. It was a treat. I always loved the smell of the bakes frying; I knew something good was about to go down. Over the years this has become a dish I serve whenever we have visitors. It's always a winner. The combination is classic and always makes my guests feel like they're at home.
Every country of the Caribbean has their own way of making this dish. My Lucian friend makes her bakes quite small and dense; my Guyanese uncle makes his into triangular/rectangular shapes; while my Trinidadian in-laws make these quite large and round.
Some make these bakes so they have a huge air pocket in the center, Guyanese refer to this style as "float." The giant air pocket allows them to be stuffed, while others make them a little more dense. I like them both ways. My mom used to make the kind with an air pocket, but whenever I felt for the more dense version, I always bought it from Sybil's - a popular bakery in Queens, NY.
Pair these bakes with fry salmon and potatoes.
Dad on the other hand makes really good saltfish. It's flavorful and not unduly salty. With dried preserved fish like this one, if not properly washed and boiled, it can have a very rank taste to me. The key is to boil it twice to remove the heavy salt coating. You can also soak it overnight.
Get your bakes to swell every time
Any good Caribbean cook will tell you that there are a handful of things we tend to lose sleep over. Your roti isn't round, or it's hard. You burnt the sugar too much for stew chicken, or didn't burn it enough. The dhal in your dhal puri burst through the dough as you were cooking it, or you didn't put enough dhal. Your bakes fried up nice and brown, but they didn't swell in the least. These are the real life issues of a passionate cook. I would stand over the stove waiting for the bakes to swell and puff up. I saw my bakes go from white (raw), to golden brown, to dark brown, to burnt; still waiting for them to swell. Never happened. But that was the old me.
3 ½ cups of flour + 4 ½ tsp baking powder + ½ tsp salt.
There it is. It's been years since I have been following this ratio and my bakes come out perfectly puffed. Every. Time. Sorry it took me so many years to share this updated recipe with you. Better late than never. This measurement makes about 12-14 medium sized bakes which is enough for 5-6 people. Hopefully this will help some of you finally get it right or give you the courage to try your hand at this.
Bake and Saltfish: A classic Caribbean breakfast
Yield:
12-14 medium bakes
Ingredients
Bakes
- 3 ½ cups all-purpose flour + ½ cup more for kneading
- 4 ½ tsp baking powder
- ½ tsp salt
- ⅓ cup white sugar
- 2 tbsp unsalted butter, softened, but not melted
- 1 ⅓ cup water, more as needed
- Oil for frying
Saltfish
- 20oz boneless, skinless, salted white fish such as pollock or cod
- ½ cup yellow onion, chopped
- 3 large garlic cloves, minced
- 1 wiri wiri pepper or scotch bonnet
- ¼ cup green pepper, finely diced
- 1 sprig thyme
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- 1 cup fresh tomato, chopped
- 1 tsp tomato paste
- 2 sprigs scallions
- Salt to taste, if desired
- 6 tbsp oil for cooking
Instructions
- For bakes: Mix flour, baking powder, salt, and sugar together. Rub butter into flour mixture. Add water to flour and knead to form a stiff and smooth dough ball. Add flour as needed to bring the dough together.
- Pinch off golf ball -sized pieces of dough and roll in palms of hand to make smooth. Place in a greased plate. Cover with a damp paper towel. Allow to sit for one hour minimum.
- Heat oil for frying. Flour surface and roll each dough ball to ¼-1/8 inch thickness. Place dough in hot oil. Use spoon to pour oil over each piece of dough as this will help it puff up.
- Flip to other side. Fry until golden brown on both sides.
- For saltfish: Fill the pot with enough water to cover saltfish. Boil for 5-6 minutes. Drain and fill with clean water. Boil another 5-6 minutes. Drain and flake fish with a fork. Set aside.
- Heat frying pan with oil. Add onion, garlic, hot pepper, green pepper to pan. Cook until onions are translucent. Add saltfish and seasonings. Cook a couple of minutes then add chopped tomatoes. Let cook 5-6 minutes until tomatoes have melted into fish.
- Add tomato paste and scallions. Mix well. Adjust salt to taste.
Recipe below is for the more dense type of bake.
(makes 10-12 bakes)
- 3 cups all-purpose flour (substitute ½ cup whole wheat flour for a healthier option)
- 2 tsp baking powder
- ¼ cup white sugar
- 6 tbsp vegetable shortening or cold butter
- ½ tsp salt
- 1 cup water
Directions:
- Mix flour, baking powder, sugar, and salt together. Add shortening or butter. Cut in with a fork. Add water to knead dough. Add more or less water and flour as needed to bring the dough together. Roll into small dough balls and place on a greased plate. Cover with damp paper towel to avoid crust from forming. Let dough rest for one hour minimum.
- Heat enough oil for frying.
- Flour surface and roll each dough ball to ¼ inch thickness.
- Fry until bake is golden brown on each side.
Bibi Dowell
Hey! I found your blog while trying to find a recipe for "zucchini curry". I'm Guyanese living in the Chicago area and really miss my mom's cooking. Thanks for posting so many classic Guyanese recipes—but most of all posting them with great photos & instructions! (I appreciate good web content as I work as a web designer!)
Weird fact: My mom's never made bake with saltfish...it might be because us kids are picky eaters, but I always remember having bake with either scrambled (fry) eggs or baigan choka (roasted eggplant). I'm a vegetarian, but if I ate fish I would LOVE to eat it with the bake you made!
Keep your post coming! 🙂
—Bibi
Nikki
Hey! I made this and it turned out awesome!!!!!
Ms. Gourmet Express
Hi Bibi,
Thanks so much for visiting! My mom s a vegetarian as well and she usually eats her bake wh baigan choka or some other type of vegetable. If there are every any recipes youre interested in getting just email me 🙂
Nikki: Thats great! What a great breakfast huh?
JehanP
Yum, these looks awesome!!
Chennette
lovely photos - I like the crispy airy kind of bake, although I have noticed the sweeter denser kind here in Guyana since I came here.
I know buljol as the dish made with saltfish, peppers, onions etc rather than the name for saltfish in Trinidad - it comes from the French Patois "Brûlê Gueule," or "burn mouth," because of the heat of the peppers traditionally used in the dish.
Anonymous
I have enjoyed your recipe, I did not know how to cook at all, my mother always prepared our meals, recently married, I have found your recipes to be very simple and easy to understand.
Do you have one for curry duck, curry lamb and curry goat?
Keep up the good work, your a great help to your community and women like me.
The Cupcake Criminal
This Bake looks amazing I must try!! By the way I added your blog to my foodie Arsenal List on my blog!!!
Desean
You nailed it.
samantha-khemlal-ali
hey than you for ur recipe for the Bake i make it and it was so so amazing i always try but it never came out good lol
Anonymous
can i use lard instead of crisco?
Anonymous
Thank you so much. Going cricket tomorrow and wanted to make this for a snack and my aunt could not remember her own recipe to give me lol so thanks.
Trish@CraftyMoods.com
Hello fellow Guyanese blogger :)-Just found your blog--love it. I just started photographing all of my Guyanese dishes to post. Including making pepper sauce! Keep up the great work. Trish (www.craftymoods.com)
Anonymous
Great!! But guyanese do make coconut bake but its called prom prom. And we also does make pot bake which is prepared in a pot...
Toni
I only made the bake from this recipe because saltfish is a dish I know how to make, and each house has their way (although it did not vary from what I usually do).
The bake was great and sharing it with my mother, she also like the recipe (she made it for Father's Day). I am use to the bake you make in the pot over low heat, the really thick heavy ones but this was lite, soft and very easy to make.
Anonymous
Wow... where have you been all my life? Well, at least your blog...
Your recipes are spot on (just like mom and pop used to make). The vibrant pictures look like they belong in an art show and add to the simplicity of the recipe process.
Thank you so much! (from a Guyanese guy who struggles to cook as well as his mother and father).
Donna B
Hi everyone! I've actually never seen Crisco before, but my mom makes a wicked bake. Is there a substitute for the Crisco? Or could I just not use it?
Thanks!!
Alica
Hi Donna!
You can use butter in place. You need some type of fat in the dough. Try using unsalted or salted butter. I've used it many times and it works great!
Donna B
Thank you so much!!
Lisa Shadir
Have you ever tried using egg in your bakes? I usually use 1 egg per 2 cups of flour, love saltfish and bakes....making that for breakfast on Good Friday 🙂
Alica
Hi Lisa,
I have never tried that. I will throw and egg in there when I make it again this Sunday, I'll let you know how I like it :). Thanks for your suggestions!
Daniel Singh
How do you make the make the other way you mention which is more airy and more lighter with pockets inside? What do you change in the recipe?
Kristina Singh
I am all but drooling because of your site. My husband is from Guyana and his mother taught me a bunch of these recipes.... I cannot wait to try your versions 🙂 Thank you!
kvaunte barry
Awesome!!!
Tiffany Dookhan
How do you make the bake airy with the large air pocket instead of dense? What do I have to change in the recipe?
Alica
Hi Tiffany, Please see the updated recipe post above which includes the light and airy bakes. Thanks for visiting!
Guyanese Cooking
How is the recipe altered to make an airy and less dense bake?
Alica
Hi there, please see the updated post above. Thanks!
Jessica Stead
Hi,
I'm from the UK, do I use plain flour or self raising flour?
Thanks Jesse
Alica
Hi Jessica, I use All-purpose flour. Self-raising already has baking powder and salt in it. I want to be able to control how much of each ingredient I add. Hope that helps.
Platinum Barbie Kyia Lessey
OMG, looks simply heavenly!! Great pics and they taste great as well , thanks so much for sharing. I lost my touch and couldnt remember how to make these havent done so since i was a little kid!
kvaunte barry
Awesome!!
Sara McConnell
wow! This is great post.I like this post. Many many thanks for this post. I was not aware of this cooking method. I love the food at all difficult to handle temptation. Thank's for sharing.
happycookerz
Anonymous 11
Thanks for sharing this recipe: Bake and Saltfish - A classic Caribbean breakfast! A good shortcut would be to have some salted & dried codfish on hand. Vaught
Unknown
I am a big fan. love your recipes, I have tried most of them on your list. this bake and salt fish is awesome.
venezolanatrini
Nice recipe, Trinis call this Fried Bake or Johnny Bake. The other larger in size is a roast bake/coconut bake. We also cook saltfish the same way and we eat it with dumplin and provision or just with bake as you made here, Bujol is just another way we eat saltfish.
Alica
Hi there, yes I know all of which you've mentioned as my husband is from Trinidad. Love your food!
Wendy
I have a ninja blender that kneads pizza dough. Do you think it will be able to knead this dough, as well? I have symptoms of RA so kneading is tough! Beautiful new site, and recipe, btw!
Alica
Hi Wendy,
I understand. Do you happen to have a stand mixer with a hook attachment? I have kneaded roti and bake dough in my stand mixer numerous times and it works perfectly. I also have a ninja, but have not kneaded with it. I'm not sure it would work well since it's a blade and will cut the dough continuously. You need a certain motion to bring the flour together. If you do give the ninja a try let me know how it turns out in case another reader has your same question :).
Nandini
I love your new site! Your recipes give me confidence to try making these dishes myself. I want to try using a stand mixer to knead the dough for bake. Can it be done the night before and refrigerated until morning?
Alica
Hi Nandini! Yes, the stand mixer will work well. You can refrigerate overnight, but let the dough come to room temperature before rolling out to fry. Let me know how it goes!
Alica
Hi, thank you! Yes you can knead it in the stand mixer. When you are going to cook it the next morning take it out of the refrigerator at least an hour before to thaw.
Shabana
Hi Alica, I try your bake recipe and it came amazing and my husband love it!
Alica
So glad to hear that!!
Tiana
Do you have a YouTube channel? It would be nice to see the process from start to finish. Especially the forming of the dough Im always questioning if my dough looks right. My bakes look and taste good but as you said they dont swell.
Alica
Hi Tiana,
I don't have a YouTube channel as yet, but I have a video on my Instagram profile page under the highlights on how to make the bakes. Let me know if you can't find it.
Tiana
Yes I found it thanks. Im noe following you as well.
Valerie Khan
I was always having problems with the Bakes not poofing up in the hot oil. I finally found a way to resolve this!
I make the dough into 16 balls and wrap them in a damp clean kitchen towel inside an airtight container and I refrigerate them for a minimum of 2 hours.
While the oil heats up I roll each ball into a 4" inch round on a lightly floured surface. Within 10 seconds of hitting the hot oil they'r poofing up beautifully.
No more flat Bakes ?
pap
how long can the bake last ?
Alica
I would say a day or two, after that it will become stiff.
Diane Gillen
I've been following your blog for many years and have tried quite a few recipies and they always turn out amazing! I tried the bake and saltfish on mother's day and surprised my mom with breakfast. Her sister also surprised her with her own bake and saltfish as well! When I showed up with mine they didn't believe I made it! They said it looked like I bought it from a restaurant! I actually used cake and pastry flour as it was all I had on hand but I believe this flour made them even better. My aunt was so shocked and said that mine were better than hers! Thanks so much for this blog and the amazing recipies! It's so nice to have recipes for Guyanese dishes ?
Alica
Hi Diane, How funny is that! Well, thank you for trying the recipe and so glad your mom and aunt also loved it!
Tati
Yall this recipe is foolproof, believe me! Never made bake or saltfish before and I have to say I'm really surprised how well they turned out!! Made these for my dad and im trying to stop myself from eating them all out😅. The bakes are amazing, they have a perfect crunch and soft inside. Thank you for sharing this amazing, quick and yummy recipe!😄😋
Alica
Hi Tati! So glad you loved the recipe! Thanks for your comment :).
Allison
This is so so good. Both recipes are on point.I found that by "batheing" the bakes with the oil as they fry (I only used about 1/2" of oil to fry) they puffed up making them easier to fill with the salt fish!!! Oh so good!!
Aimee
Alica I just can’t WAIT to make these bakes! You are so right about succeeding in life. The riches don’t matter, but knowing how to properly season your pot and have perfect rice, is the real winner in my eyes! Passionate cooks unite! Saltfish is another one of my favorite things, I love it in the second day, I feel like that’s when all the seasonings soak in!
Kristin
Thank you a million times over! Having grown up with West Indians, this is something I crave but I could never find the right recipe for fried bakes.
This was perfect and I’m in heaven. Even my kids agree these are the best.
Alica
Hi Kristin, that's awesome! So happy your kids love it, that's always the ultimate test ?.