Roast Bake and Buljol

You’re not a real Trini if you have never had bake and buljol – unless of course you don’t eat fish. Whether you have fried bake or roast bake is totally up to you.

In this instance, bake is not a verb, its a noun. A roast bake is akin to a pizza crust, just thicker. Fried bake on the other hand is deep fried dough. A variation on roast bake adds grated coconut and is highly favored. No matter the variation, my rule stands that the first slice must be eaten with butter. The butter just melts into the hot piece of bake. Heaven!

Buljol is a dish made with salted or fresh fish, and a variety of additions like chopped tomatoes, onions, sweet peppers, garlic and avocado. The fish is boiled and shredded then mixed with olive oil and the chopped ingredients.  Salt and pepper seasonings are added to taste. Buljol also goes very well with hops bread.

There are many different ways to make Roast Bake. One of my friends makes a Whole Wheat Roast Bake that is better than any bake I could ever make or buy in a bakery. This recipe is an updated version of one given to me by my aunt. I use my KitchenAid Mixer to do the kneading.

Whole Wheat Bake

2 Cup White Whole Wheat Flour
3 Pinch Sugar
2 tbsp butter
1 tsp salt
2 heaping tsp baking powder
1 tbsp Shortening
Warm Water

1. Add all ingredients to mixer with dough hook attached. Add water a little at a time until soft ball of dough forms.

2. Remove dough from mixer bowl and place on floured surface

3. Use a rolling pin to roll into a circle or rectangle depending cooking surface (tawah, griddle plate, pizza pan, cookie sheet).

4. Place rolled dough onto greased cooking surface  Prick the top of the dough with a fork for air to release during cooking.

5. Cook on a low fire if cooking on the stove top using a tawah or griddle plate. Flip when bottom is cooked.  The other option is to bake in an oven at 350F for 20-30 minutes, it doesn’t need to be flipped. This is a great use of a cast iron skillet.