Quarantine Cooking Series: Saint Lucian Bakes and Saltfish! (and Cocoa Tea)

salted fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken offers a leaner protein option, while canned tuna is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine is often less expensive.

Boil water in a pot for cocoa tea.

Add cocoa stick and 2 big cinnamon seeds to the boiling water.

Mix 2 cups of all-purpose flour with water, salt, and baking powder to make the batter.

Let the batter sit for a few minutes to rise.

Roll out the batter with a rolling pin, shaping it as desired.

Heat oil in a pot until boiling.

Fry the bakes one at a time in the boiling oil until light golden brown on each side, about 1 minute per side.

Drain the fried bakes and set aside.

Add Carnation evaporated milk to the cocoa tea slowly, stirring to achieve a creamy consistency.

Add sugar to taste to the cocoa tea, optionally strain it to remove cocoa pieces.

In a separate pan, heat organic extra virgin olive oil.

Add curry powder to the oil and stir.

Add chopped red and yellow bell peppers, onions, scallions, and tomatoes to the pan and let simmer.

Prepare the saltfish by soaking it to remove excess salt, then boil it 2-3 times before adding to the pan.

Add the boiled saltfish to the pan with the sautéed vegetables.

Add chopped parsley and paprika to the saltfish mixture, stirring well.

Let the saltfish simmer for a few minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens