Fry Bakes and Saltfish
Puffed fried dough split open and filled with a bright saltfish buljol.
- Préparation
- 25 min
- Cuisson
- 20 min
- Total
- 45 min
- Pour
- 5
- Difficulté
- Facile
- Type
- Petit-déjeuner
Ingrédients
- Flour400 g
- Baking powder2 tsp
- Tomato and onion, diced2
Préparation
- 1
Make a soft dough with flour, baking powder, salt and water. Rest 20 minutes.
- 2
Roll into discs and fry until puffed and golden.
- 3
Dress the flaked saltfish with tomato, onion, pepper and oil.
- 4
Split the bakes and fill.
Nutrition
Valeurs par portion · Calculées
- calories
- 386 kcal
- protéines
- 18 g
- glucides
- 48 g
- lipides
- 13 g
- fibres
- 2.4 g
- sucres
- 3 g
- sodium
- 810 mg
Saltfish
Caribbean PantryA preserved fish that became a Caribbean staple through trade and necessity.
- Origine
- North Atlantic, central to Caribbean trade history
- Saveur
- Deeply savoury, saline, firm and flaking
- Calories / 100 g
- 290 kcal
- Saisonnalité
- Year-round
L'histoire de cet ingrédient
Salt cod arrived through the triangular trade as cheap protein and stayed as national dish material: ackee and saltfish, accras, chiquetaille, bacalaíto.
Cet ingrédient compte pour eux
Kofi Williams
Barbados · Fish cookery and Bajan seasoning
“Green seasoning without thyme is a sentence without a verb.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
Saltfish Traditions
Desalting, flaking and four regional preparations from accras to buljol.
- Sun, 25 Oct 2026, 17:00 · 180 min
- Bridgetown, Barbados · Sur place · BBD 190
