Roast Bake and saltfish is like a match made in Trini food heaven; the mix of the saltfish fried with the tomatoes and onions together with the semi-sweet bake roasted on a platin (Tawah) is a tastetational experience. And if you have it with a nice glass of mauby, then, as we say in trini, “yuh good to go!“.
Sometimes I marvel at the amount of dishes we make with saltfish. From buljol to eating it with provision, this preserved fish is a classic go between for any meal; especially when you look in your fridge, coming close to month end and all you could see is ice hahaha!! You are glad to see a few pieces of saltfish that you forgot about, while you were in your glee stewing, currying, and baking your beef, chicken and pork the weeks before.
Roast Bake and Saltfish
Then your eyes light up; its saltfish to the rescue because you have some flour and a few tomatoes and onion and garlic…….Saltfish saves the day; you made bake and saltfish for breakfast; your belly is full and life goes on. :^) Enjoy bake and saltfish!
ROAST BAKE AND SALTFISH
2 cups plain flour (or 3/4 cups plain flour and 1/4 cup wholewheat flour)
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter or lard
1/2 lb. saltfish
3 cloves garlic, crushed and chopped
1 small onion, finely chopped
3/4 cups tomatoes, chopped
1/2 tsp. chive, chopped
1/2 tsp. thyme, chopped (spanish or fine leaf)
2 tbsp. olive or coconut oil (to fry the salt fish)
1 small hot pepper, finely chopped (optional)