FRY BAKES AND SALTISH WITH COCOA TEA || TYPICAL ST.LUCIAN BREAKFAST || TERRI-ANN’S KITCHEN

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Canned fish is often more affordable and easier to prepare.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is a caffeine-free alternative.

Combine 2.5 cups self-rising flour, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1 tablespoon butter in a bowl.

Use a spatula to mix the dry ingredients together.

Gradually add lukewarm water until a soft dough forms, using about 2.5 cups but not all.

Knead the dough with your knuckles until smooth, then cover and let it rest for 30 minutes.

After resting, divide the dough into six pieces and roll each into a ball.

Flatten each dough ball slightly and then roll out to about 1-2 inches thick, sprinkling flour to prevent sticking.

Heat oil in a deep skillet and fry the bakes, adding oil on top to help them rise.

Fry until golden brown, flipping as needed, then drain on paper towels.

Rinse skinless and boneless saltfish in water, then boil in 3/4 cups water for 15-20 minutes, draining and rinsing twice to remove excess salt.

Sauté a blend of 1 pimento pepper, 1 medium onion, and 2 spring onions in oil for 2-3 minutes.

Add black pepper and the boiled saltfish to the sautéed mixture, cooking until combined.

Fry 1 ripe plantain until golden brown, then drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens