Entree: Dominica – Northern Culinary Region – Saltfish and Bakes (Salted cod cooked with aromatics served alongside fried dough pockets)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 1 hr 10 min

Total 2 hrs 25 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb salted cod (saltfish), rinsed and soaked 12–24 hours with at least two water changes
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 medium onion, diced (about 6 oz)
- 1 medium tomato, diced (about 5 oz)
- 2 scallions, sliced
- 1 clove garlic, minced
- 1 small Scotch bonnet or habanero pepper, whole or seeded and minced (optional, adjust to heat preference)
- 1 tsp dried thyme or 1 tbsp fresh chopped thyme
- 1/4 tsp black pepper
- 1/4 cup (60 ml) water (to loosen the saltfish mixture if needed)
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- 1/2 tsp salt
- 3 tbsp (45 ml) melted butter or vegetable oil
- 1 cup (240 ml) warm water (approximate, adjust for dough consistency)
- 2 cups (480 ml) vegetable oil for frying

Show original ingredient measurements

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked 12–24 hours with at least two water changes
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 1 medium onion, diced (about 6 oz / 170 g)
- 1 medium tomato, diced (about 5 oz / 140 g)
- 2 scallions, sliced
- 1 clove garlic, minced
- 1 small Scotch bonnet or habanero pepper, whole or seeded and minced (optional, adjust to heat preference)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1/4 tsp (1 g) black pepper
- 1/4 cup (60 ml) water (to loosen the saltfish mixture if needed)
- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) salt
- 3 tbsp (45 ml) melted butter or vegetable oil
- 1 cup (240 ml) warm water (approximate, adjust for dough consistency)
- 2 cups (480 ml) vegetable oil for frying

Instructions

Gram weights below are shown as approximate US weights.

1. Drain soaked saltfish, remove any bones and skin, and flake into bite-size pieces. Place in a saucepan, cover with fresh water, bring to a simmer for 5 minutes, drain, and set aside. This removes excess salt and firms the fish.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the diced onion until soft, add minced garlic, scallions, diced tomato, thyme, and the minced Scotch bonnet if using. Add the flaked saltfish and 1/4 cup (60 ml) water, cook 5–7 minutes, breaking up larger pieces, until flavors meld. Adjust salt only if necessary.
3. For the bakes, whisk together 3 cups flour, 1 tbsp baking powder, 1 tsp sugar, and 1/2 tsp salt in a bowl. Stir in 3 tbsp (45 ml) melted butter and about 1 cup (240 ml) warm water, mixing to form a soft, slightly sticky dough. Knead briefly on a floured surface until smooth; rest 10 minutes.
4. Divide dough into 8 equal balls, flatten each to a 1/2-inch (1.3 cm) thick round. Heat 2 cups (480 ml) vegetable oil in a heavy skillet to 350°F (175°C) (oil should sizzle when a small piece of dough is dropped in).
5. Fry bakes in batches 2–3 minutes per side until puffed and golden brown. Drain on paper towels. Split or serve whole with generous portions of the warm saltfish mixture.

1. Drain soaked saltfish, remove any bones and skin, and flake into bite-size pieces. Place in a saucepan, cover with fresh water, bring to a simmer for 5 minutes, drain, and set aside. This removes excess salt and firms the fish.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté the diced onion until soft, add minced garlic, scallions, diced tomato, thyme, and the minced Scotch bonnet if using. Add the flaked saltfish and 1/4 cup (60 ml) water, cook 5–7 minutes, breaking up larger pieces, until flavors meld. Adjust salt only if necessary.
3. For the bakes, whisk together 3 cups (360 g) flour, 1 tbsp (15 g) baking powder, 1 tsp (4 g) sugar, and 1/2 tsp (3 g) salt in a bowl. Stir in 3 tbsp (45 ml) melted butter and about 1 cup (240 ml) warm water, mixing to form a soft, slightly sticky dough. Knead briefly on a floured surface until smooth; rest 10 minutes.
4. Divide dough into 8 equal balls, flatten each to a 1/2-inch (1.3 cm) thick round. Heat 2 cups (480 ml) vegetable oil in a heavy skillet to 350°F (175°C) (oil should sizzle when a small piece of dough is dropped in).
5. Fry bakes in batches 2–3 minutes per side until puffed and golden brown. Drain on paper towels. Split or serve whole with generous portions of the warm saltfish mixture.