Anguillian Saltfish Bake
Introduction
Saltfish Bake is a traditional dish hailing from the stunning Caribbean island of Anguilla. It reflects the island's rich cultural heritage and vibrant culinary tradition. Saltfish—or salted cod—has been a staple in Anguilla since the days of colonization, introduced as it could be preserved and transported easily. Today, this dish is synonymous with comfort food in the region, loved by locals and tourists alike for its savory flavors and its ability to bring people together over a shared meal.
Ingredients
- Saltfish (1 pound)
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Butter (1/2 cup)
- Water (1 cup)
- Onion (1 medium, chopped)
- Garlic (2 cloves, minced)
- Tomato (1 medium, chopped)
- Scallions (2 stalks, chopped)
- Fresh thyme (1 teaspoon)
- Black pepper (to taste)
- Habanero pepper (1, optional, minced for heat)
- Vegetable oil (for frying)
Preparation
To prepare this island classic, begin by addressing the main ingredient: saltfish. The saltfish requires soaking and boiling to remove excess salt and rehydrate it to a desirable texture. First, rinse the saltfish under cold running water to remove surface salt. Then, place it in a large bowl and cover it with cold water. Allow it to soak for a minimum of 4 hours or, for best results, overnight.
Soaking and Boiling the Saltfish
Once soaked, drain and replace the water before transferring the saltfish to a pot. Boil the fish for about 20 minutes. After boiling, taste a small piece to ensure that most of the salt has been removed. If necessary, repeat the boiling process one more time. Once done, drain the water and flake the fish into small pieces using a fork.
Making the Dough
While the saltfish is soaking, focus on creating the dough for the bake. Start by sifting the flour into a large mixing bowl and add the baking powder. Cut the butter into small pieces and incorporate it into the flour mixture using your fingertips until it resembles coarse crumbs. Gradually add the water, stirring until the dough comes together into a smooth ball. Cover with a damp cloth and let it rest for about 20 minutes.
Cooking the Filling
In the interim, prepare the flavorful filling. Heat a tablespoon of oil in a pan over medium heat. Add the onion and garlic, sautéing until they become fragrant and translucent. Stir in the chopped tomato and scallions, cooking until they soften. Add the flaked saltfish, along with the thyme and a dash of black pepper. If you crave an extra kick, integrate some minced habanero pepper.
Shaping and Cooking the Bakes
Forming the Dough
Divide the rested dough into equal portions and roll each piece into a ball. On a lightly floured surface, roll each ball into a flat disc, roughly 1/4 inch thick.
Assembling the Bakes
Spoon a generous portion of the saltfish filling onto one half of each disc, leaving space at the edges. Fold the other half over the filling, pressing the edges with a fork to seal.
Frying the Bakes
Heat sufficient oil in a frying pan over medium-high heat. Once hot, carefully add the filled bakes, frying each side for 2-3 minutes until they are golden brown and crisp.
Serving Suggestions
Once cooked, drain the bakes on paper towels to remove excess oil. Serve them hot, accompanied by a side of pickled vegetables or a tossed green salad. For an authentic Anguillian experience, enjoy your saltfish bakes with a refreshing glass of ginger beer or tropical juice.
Conclusion
Anguillian Saltfish Bake is not only a dish, but a flavorful journey into Caribbean culture and history. It showcases the resourcefulness of the islanders and their penchant for vibrant, lively flavors.