Trinidadian Bake and Saltfish Buljol
Bake and Saltfish Buljol is a breakfast dish enjoyed year-round in Trinidad and especially on Easter. Boiled saltfish is sauteed with onions, tomatoes and scallions and paired with deep-fried bakes for a dish that bursts with flavor. Be sure to take the extra time to properly boil the saltfish to avoid a too-salty result.
FOR THE SALTFISH
FOR THE BAKES
MAKE THE SALTFISH
- Place the saltfish in a pot of boiling water and boil for about 10 minutes. Drain, add fresh water, and boil for another 10 minutes. Taste and repeat a third time if the fish is still very salty. Drain well.
- Flake the saltfish into small pieces
- Heat the olive oil in a medium saucepan over medium-high heat. Add the onions, scallions, and tomatoes and saute for about 2 minutes.
- Remove from heat and stir in the saltfish and black pepper.
MAKE THE BAKES
- Mix the flour, salt, and baking powder in a medium bowl.
- Add up to 3/4 cups of water slowly, while stirring, until a soft dough is formed
- Knead well, return the dough to the bowl, and cover with a towel. Allow to rest for at least 30 minutes.
- Divide the dough into small pieces. Form each piece into a ball, then roll flat to form 4″-6″ wide circles.
- Heat the oil in a frying pan over medium-high heat. Without crowding the pan, add the dough circles a few at a time and fry each side until golden-brown.
- Place bakes on paper towls to drain and cool.
ASSEMBLE AND SERVE
- Slice open bakes and stuff generously with saltfish. Serve hot.
Adapted from HomeMadeZagat