Street food, beach food! In Trinidad and Tobago, a lot of it starts with bake. My favourite bake is a thick coconut bread that opens like a book in layers of fine leaves, usually cooked with fire below and fire 'pon top. However, the paradoxically named "fry bake" is easier. Use this basic recipe to prepare the dough which you can store uncooked in the refrigerator. Then pinch off small pieces as you need for breakfast.
Note: these are traditional recipes so the amounts of ingredients are approximate, usually measured by handful or pinches!
Flour, 4 cups
Salt, one teaspoon
Yeast, active dry, quarter teaspoon
Water, two cups
Oil for frying
Mix dry ingredients with water. Do not knead. I use a wooden paddle so am not tempted to play with the dough. Form into a rough ball and cover until about doubled in size (three to four hours). At this point, you can punch down, dust lightly with flour, cover with plastic wrap and store in the refrigerator until you are ready to fry your breakfast bakes.
In the morning, use a knife to cut off pieces and form smaller balls, using extra flour (only as needed) to prevent them from sticking. Flatten and rest for a few minutes before frying.
Lightly oil a frying pan or griddle at low to medium heat. Flatten each bake on the griddle or pan and allow to cook for a few minutes before turning over. Allow to cook on low to medium heat so that the dough is cooked right through. When you split the bake, the texture is like an english muffin.
Try Saltfish Accras or Tomato Choka with your bakes.
SALTFISH ACCRAS
Saltfish, boneless, half pound
Onion, small, diced
Garlic, small clove, crushed and minced
Hot pepper, small piece, minced
Eggs, two
Flour, one cup
Soak saltfish in cold water. Drain and pour boiling water over the saltfish. Allow to cool, drain again and use a fork to shred the fish. Pour more boiling water over it, allow it to soak for five or ten minutes. Drain and shred as fine as you like. Season with onion, garlic and hot pepper. Beat eggs and mix in fish with flour. Drop the mixture by teaspoons into hot oil and flatten. Turn and fry until golden brown. Drain on absorbent paper.
TOMATO CHOKA
Plum tomatoes, six
Onion, small, diced
Garlic, one or two cloves, cut in pieces
Hot pepper, small piece
Olive oil, quarter cup
Salt, half teaspoon
Remove stem end of each tomato and stuff a piece of garlic into the centre. Pierce outer skin of each tomato three or four times (so it doesn't explode in the microwave). Put tomatoes in a bowl and microwave for six minutes. Remove from the oven and carefully remove the skins. Add onion, hot pepper, salt and olive oil while using a knife to cut the tomatoes into smaller pieces. Mix well and serve with the bakes.
Note: these are traditional recipes so the amounts of ingredients are approximate, usually measured by handful or pinches!
 |
| These bakes are about three inches across. Split they look like english muffins |
Flour, 4 cups
Salt, one teaspoon
Yeast, active dry, quarter teaspoon
Water, two cups
Oil for frying
Mix dry ingredients with water. Do not knead. I use a wooden paddle so am not tempted to play with the dough. Form into a rough ball and cover until about doubled in size (three to four hours). At this point, you can punch down, dust lightly with flour, cover with plastic wrap and store in the refrigerator until you are ready to fry your breakfast bakes.
In the morning, use a knife to cut off pieces and form smaller balls, using extra flour (only as needed) to prevent them from sticking. Flatten and rest for a few minutes before frying.
Lightly oil a frying pan or griddle at low to medium heat. Flatten each bake on the griddle or pan and allow to cook for a few minutes before turning over. Allow to cook on low to medium heat so that the dough is cooked right through. When you split the bake, the texture is like an english muffin.
Try Saltfish Accras or Tomato Choka with your bakes.
 |
| Nuggets of saltfish! |
SALTFISH ACCRAS
Saltfish, boneless, half pound
Onion, small, diced
Garlic, small clove, crushed and minced
Hot pepper, small piece, minced
Eggs, two
Flour, one cup
Soak saltfish in cold water. Drain and pour boiling water over the saltfish. Allow to cool, drain again and use a fork to shred the fish. Pour more boiling water over it, allow it to soak for five or ten minutes. Drain and shred as fine as you like. Season with onion, garlic and hot pepper. Beat eggs and mix in fish with flour. Drop the mixture by teaspoons into hot oil and flatten. Turn and fry until golden brown. Drain on absorbent paper.
 |
| Bake and ... tomato choka! |
TOMATO CHOKA
Plum tomatoes, six
Onion, small, diced
Garlic, one or two cloves, cut in pieces
Hot pepper, small piece
Olive oil, quarter cup
Salt, half teaspoon
Remove stem end of each tomato and stuff a piece of garlic into the centre. Pierce outer skin of each tomato three or four times (so it doesn't explode in the microwave). Put tomatoes in a bowl and microwave for six minutes. Remove from the oven and carefully remove the skins. Add onion, hot pepper, salt and olive oil while using a knife to cut the tomatoes into smaller pieces. Mix well and serve with the bakes.
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| Bake and ... goat milk feta made by Orange Hill in Tobago. My favourite! |
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