Uncle Ossie’s Bay Ridge Bake

A Trinidadian favourite, straight from Uncle Ossie’s New York kitchen.

For the Bake:

Makes 15-18 bakes

• 6 cups self-raising flour
• 5 heaped teaspoons sugar
• 2 teaspoons salt
• 4 teaspoons baking powder
• 2 cups cold water (approx. 0.5 L)

Instructions

1. Mix dry ingredients together and add water to form a dough. If it seems too dry, add a bit more water but only enough so it comes together. The dough should be on the firm side rather than sticky.
2. Knead for 5-10 minutes.
3. Cover bowl with a wet towel for 30-45 minutes.
4. After resting, break into golf-ball sized pieces.

5. Roll out each one on a floured surface to form disks of about 1/2 cm thickness.

6. Deep-fry in very hot oil while basting the top with oil to cook evenly.

7. When golden brown, remove and place on paper towel to drain.

For the Saltfish:

Makes 10-12 portions

• 1 large pack salt fish
• 1 sweet onion
• 3 ripe tomatoes
• 3 cloves minced garlic
• 2 tablespoons tomato puree
• ground black pepper to taste
• water
• Worcester sauce (optional)
• pepper sauce (optional)

Instructions

1. Soak saltfish overnight or boil to remove salt , changing the water a few times. Pat dry when ready.

2. Flake fish into a bowl.

3. Chop onion and tomatoes.

4. Heat frying pan with oil.
5. Sauté onions and tomatoes until softened.
6. Add garlic, tomato puree and saltfish.
7. Add water as necessary.
8. Season as desired.

To serve, cut open bake and fill with saltfish mixture.

Eat and enjoy!

Tags: Uncle Ossie