One of my fave Guyanese meals - it tastes complicated but is easy to make! Just takes a little longer than my typical recipes. In my tastebud's & stomach's opinion, it is worth the wait!
Time: ~1.5 hours + dough set time
Ingredients:
Saltfish Stew:
- ~1.5 lbs of salt fish (can be purchased at a West Indian grocery store)
- ~1/2 a large tomato, diced
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2-3 wiri-wiri peppers (or peppers of your choice)
- 1 tablespoon vegetable oil
Bake:
- 1 cup all purpose flour
- 1/2 cup water
- 1 teaspoon salt
- 1.5 teaspoon crushed red peppers
- 1.5 tablespoons butter
- 1 teaspoon baking powder
- 1.5 cups vegetable oil
Recipe:
- Soak the saltfish overnight in water (to help get the salt out of it).
- Mix the above Bake ingredients in a basin & kneed the dough
- Cover the basin with a towel or plate & set aside to rise for at least an hour (can leave it during the day if you're making it before work)
- Boil the saltfish in ~3 cups of water. Strain then keep washing it under the faucet until most of the fishy smell goes away. I added lemon juice to help but it is optional.
- In a large skillet, heat the vegetable oil with the onions & garlic for about 5 mins until the onion is transparent.
- Add the saltfish, let it simmer and brown, breaking it apart into small chunks.
- Add the tomatoes & mix to incorporate the ingredients.
- Throw in the peppers if desired & then let the ingredients simmer for about 10 - 15 minutes.
- While the saltfish is stewing, take the dough out & roll it down to about 1/4 inch thick.
- Use a sharp knife to cut the bake into triangular slices.
- Heat the 1.5 cups vegetable oil in a small pot to medium heat.
- Slowly add the bake slices 1 by 1 and fry each for about 20-30 seconds or until each bake is golden brown.
- Serve the saltfish stew with 2-3 bake & enjoy!
