Bakes with Saltfish Buljol

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to the boil. Rinse the boneless salted cod, add it to the water, and simmer for 8 minutes to remove excess salt and cook it through. Drain well, then let it cool just enough to handle.

2. 2

   While the fish cooks, make the dough for the bakes. In a bowl, whisk together the plain flour, baking powder, and fine salt. Rub in the cold unsalted butter with your fingertips until the mixture looks like coarse crumbs. Pour in the lukewarm water and mix into a soft dough. Knead for 1 to 2 minutes until smooth; it should be soft but not sticky.

3. 3

   Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten so the bakes roll out more easily and puff better when fried.

4. 4

   Flake the warm salted cod into small pieces, discarding any skin or stray bones if present. In a bowl, combine the fish with the diced tomato, sliced onion, spring onions, green sweet pepper, thyme leaves, lime juice, neutral oil, and black pepper. Toss well and taste; the fish should season the salad, so extra salt is usually unnecessary.

5. 5

   Divide the dough into 4 equal pieces and roll each into a ball. On a lightly floured surface, flatten and roll each piece into a round about 10 to 12 cm across and 5 mm thick. Keep them fairly even so they fry at the same rate.

6. 6

   Heat the neutral oil for frying in a small deep pan to about 175 to 180 C. Fry the dough rounds one or two at a time for 1 to 2 minutes per side, spooning hot oil over the tops to encourage them to puff. Turn when deep golden. Drain on paper towel. The bakes are done when they feel light and sound slightly hollow when tapped.

7. 7

   Serve the hot bakes immediately with the saltfish buljol alongside or split the bakes and fill them. The contrast between the crisp, soft bread and the bright, savoury fish salad is best while the bakes are still warm.

Nutrition per serving

Notes

• •If the saltfish is still very salty after boiling, rinse it again in warm water before flaking.
• •Do not overcrowd the pan when frying; crowded bakes absorb more oil and puff less.
• •For a slightly richer bake, replace 10 ml of the water with milk, though the traditional version is often water-based.
• •Scotch bonnet is a common addition to buljol, but it is omitted here for speed and broader heat preference.

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