Coconut Bake and Saltfish Buljol | Classic Trini Breakfast !

Crack open the dry coconut by turning it over and hitting it along the lines until it breaks open over a bowl to catch the coconut water.

Remove the coconut flesh from the shell by tapping it upside down on a hard surface and using a knife to pry it out.

Cut the coconut flesh into small pieces and blend it with the coconut water until you achieve a thick creamy consistency.

In a large bowl, add 3 teaspoons of yeast and 2 scoops of baking powder to the blended coconut mixture.

Add various spices to the coconut mixture: a pinch of cinnamon, cardamom, all spice, clove, five spice powder, and 12 dashes of mixed essence.

Add 3 tablespoons of brown sugar and ½ teaspoon of salt to the mixture.

Add flour gradually, using enough to achieve the desired dough consistency, and knead the dough for about 10 minutes.

Set the dough aside to rest for about 30 minutes.

Wash the boneless saltfish under cool running water to remove excess salt, then blanch it in warm water and strain it.

Chop the vegetables: slice the onions, cabbage, tomatoes, and sweet peppers, and roughly chop the pimento, garlic, Shadow benny, and parsley.

Divide the risen dough into equal pieces and place them in lightly buttered and floured metal trays.

Pat the dough down to fit the trays and poke holes throughout the dough with a skewer.

Bake the dough in the oven at 400°F for 25 to 30 minutes.

In a hot wok, add oil and crisp up the blanched saltfish until it is a little crispy.

Add the chopped vegetables to the wok with the crispy saltfish and stir-fry until combined.

Equipment Needed

Spice Level:

Dietary

Allergens