SALTFISH STUFFED BAKES| recipe Guyanese food

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and provides a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

Add butter to all-purpose flour and work it in with hands until well combined.

Add baking powder, salt, sugar, and yeast to the flour mixture.

Gradually add warm water to the flour mixture and form a soft dough.

Transfer the dough to a floured surface and knead for about 5 minutes.

Place the dough back into the mixing bowl, cover, and allow it to rise for about 45 minutes to an hour.

Boil the salted cod fish in a pot of water for about 15 to 20 minutes.

Strain the water from the boiled salt fish and break it apart while running cold water over it to remove excess salt.

Squeeze the salt fish until super dry and place it into a mixing bowl.

Squeeze half a lemon onto the salt fish and mix until well combined.

In a preheated pan with oil, sauté chopped onions, tomatoes, peppers, and garlic for about 3 minutes.

Add the salt fish and limited seasonings (complete seasoning and black pepper) to the pan and fry for about 10 minutes.

Add chopped green onions to the mixture and let it cool completely before using as filling.

After the dough has risen, release the air and separate it into equal parts (about 6-8 pieces).

Roll each piece into a round shape large enough to fit the filling in the middle.

Place a spoonful of the salt fish filling in the center of each rolled dough and pinch the edges to seal.

Preheat oil in a wok and fry each stuffed bake one at a time, ensuring not to overcrowd the pan.

Fry on medium heat, then lower the heat to cook the bakes through, flipping after about 7 minutes.

Continue frying until golden brown on both sides, about 7 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary