Fried Bakes 

Step 1: Yeast Activation

In a small bowl, mix 1/3 cup lukewarm water, 1 tbsp sugar, and yeast. Stir lightly and let it sit for 5 minutes until it becomes foamy.

Step 2: Prepare the Dough

In a large mixing bowl, add flour and butter. Incorporate well by using your fingertips. Next, add salt, nutmeg, cinnamon, baking powder, and sugar, ensuring all ingredients are evenly incorporated. Pour in the activated yeast mixture and lukewarm water. Mix everything together to form a soft dough ball.

Step 3: Knead and portion the Dough

Knead the dough for about 2-3 minutes until it becomes smooth. Once ready, divide the dough into 14 equal portions (or your preferred number). Roll each piece into a small ball.

Step 4: Proof the Dough

Place the dough balls onto a floured surface and cover them with a dish towel or plastic wrap. Let them rest in a warm place for 20-30 minutes to rise.

**Quick Proofing Alternative: Preheat the oven to 170°F for 2 minutes, turn it off, and let some air escape. Then, place the tray in the oven for 5 minutes before removing it.

Step 5: Flatten the Dough

Lightly flour a clean surface and use a rolling pin or your palm to flatten the dough ball into a thin 1/4-inch circle. Cover the flattened dough with a kitchen towel to prevent drying.

Step 6: Fry to golden perfection 

Heat oil in a deep frying pan over high heat. Once hot, reduce the heat to medium and carefully place a piece of dough into the oil.

Use a large spoon to immediately baste the top of the dough with oil for 10 seconds, then flip and repeat on the other side. Allow it to fry for 1-2 minutes per side until golden brown and puffy. Flip once more for even cooking.

Step 7: Drain and Serve

Remove the fried bake from the oil and place it in a bowl lined with parchment paper or paper towels to absorb excess oil. Repeat the frying process for the remaining dough.

Salt-Fish

Step 1: Prepare the Saltfish and Chop Aromatics

Before cooking, you need to properly prep the salted codfish. Start by rinsing the saltfish under cold water to remove excess salt. Then boil the saltfish in water for 10–15 minutes. Drain, refill with fresh water, and repeat the boiling process 2–3 times until the salt is removed to your desired taste.Once desalted, allow the saltfish to cool slightly, then flake it into small pieces, removing any bones. 

At the same time, chop your fresh aromatics: garlic, onion, scallions, bell peppers (red, green, yellow), hot pepper, and tomato. 

Step 2: Sauté Aromatics and Saltfish

In a skillet, heat ⅓ cup of oil over medium heat. Add the chopped garlic, onion, and mixed bell peppers. Sauté for 1–2 minutes until fragrant and slightly softened. Then add the flaked saltfish and 1 teaspoon of lemon juice. Continue sautéing for about 3 minutes, allowing the flavors to blend and the saltfish to absorb the aromatics.

Step 3: Season and Finish Cooking

Next, stir in the diced tomato, scallions, and your hot pepper of choice. Mix well to combine everything evenly. Season the mixture with black pepper, a pinch of salt (if needed), Creole seasoning, and chicken bouillon powder to taste. These seasonings bring out that authentic Caribbean flavor we all love.

Continue cooking for 2–3 more minutes, stirring occasionally, until the saltfish mixture is fully cooked, aromatic, and bursting with savory goodness!