ACAP Flavours of the Caribbean BHM Cooking series featuring Winston and Errol from Grenada

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish provides a lighter option while canned tuna is more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is often less expensive.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: none

This combination can work as a leavening agent.

Break open 2 large coconuts and save the water.

Dig the coconut meat out of the shells.

Pour flour into a large bowl.

Add yeast, bitter brown demerara sugar, and salt to the flour.

Add a bit of butter (no measuring, freestyle).

Mix the dry ingredients together.

Blend the coconut meat until smooth.

Pour the blended coconut into the flour mixture.

Add the saved coconut water to the mixture.

Mix everything together to form a dough, achieving a bread dough consistency.

Cover the dough and let it rise for 10-15 minutes.

Chop 2 bunches of thyme finely and set aside.

Chop onions as finely as possible and place them in a bowl.

Wash the saltfish, remove scales and bones, and prepare it for mixing.

Chop tomatoes and add them to the bowl with onions and thyme.

Pour a bit of oil (coconut oil preferred) into the mixture and mix everything together.

Prepare baking sheets with greaseproof paper.

Take a piece of dough, roll it into a ball, flatten it, and lay it onto the paper.

Repeat the process until the tray is full.

Lightly wet the dough with water to prevent cracking during baking.

Bake in the oven at 180-200 degrees Celsius for 20 minutes.

For a larger bake (johnny bake), cut holes into it to control rising and air pockets.

Once baked, cut the large bake into small pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens