Recipe Squadron

For Bake:
2 cups plain flour (or 3/4 cups plain flour and 1/4 cup wholewheat flour)
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter or lard
water

For Saltfish:
1/2 lb. saltfish
3 cloves garlic, crushed and chopped
1 small onion, finely chopped
3/4 cups tomatoes, chopped
1/2 tsp. chive, chopped
1/2 tsp. thyme, chopped (spanish or fine leaf)
2 tbsp. olive or coconut oil (to fry the salt fish)
1 small hot pepper, finely chopped (optional)

Sift the flour and baking powder together. Then cut the lard or butter into the flour

Mix well to a fine meal.

Add the water, mix then form into a smooth batter after kneading. Leave to rest for about 30 to 40 minutes. Roll out to a desired thickness. You may spread a little oil on the rolled dough before placing it on the tawah to bake.

Bake on one side before flipping the rolled dough over to bake on the next side

When the other side is brown enough remove and place on a clean kitchen cloth.

Bake tastes best when served hot. I also like butter or cheese with bake.

Boil the salt fish until tender and the bones and skin is easily removed. Wash out the extra salt with water before cooking it with the the tomatoes, onion, etc.

Saute the onion, pimento, and tomato for about 2 minutes.

Add the salt fish. Cook for another 3-5 minutes. If the pot gets a little dry you can add a little bit of water so the ingredients do not stick to the pot. Season to taste. Remove and serve.

Saltfish ready to be served