Barbados @ 50 - Bakes

Bakes (fried dough) is something each state in the region has in common, and though they may look similar, each one is different. The bakes featured in this series are the traditional ole-time Bajan bakes made with flour, sugar and water. I added a bit of cinnamon for flavour. No leavening agent is added to these bakes. There is a modern version of these Bajan Bakes as explained by the late renowned Bajan writer and academic, Austin Clarke. A pat of butter, milk and baking powder lighten these bakes.

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Guyana @ 50 - Bakes

Bakes - a category food taken very seriously in the Caribbean with deep roots in our history. In Guyana alone, there are over 3 dozen types of bakes and the naming of these bakes run the gamut from literal to emotive, to methodic to cultural and more. The bakes shown here today are called fry bakes (literal), floats, float bakes (methodic), Indian bakes (cultural) and this is just a sampling.

Bakes ©Cynthia Nelson

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Class, Food & More

We all know that food is more than just something to put into our mouths to satisfy a desire or need. Class, culture & heritage are all tied up in food. Read about these "classy" Barbadian (Bajan) Bakes and more in this month's newsletter - TASTESMONTHLY.

For a copy of this edition, inbox me. If you would like to subscribe to the newsletter, email me with the word: Subscription in the subject line.

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Bake & Shark: A Trini Favourite Street Food

Bake and Shark is good at any time of the day - morning, noon, night and any time in between. While it is a must-have if you ever visit Trinidad & Tobago, it is certainly something that you can reproduce in your home. If shark is not your thing, any firm white fish will do.

Having people over for breakfast or brunch? Make this and let everyone assemble their own Bake and Shark. Read how to eat Bake & Shark and ensure that you have the necessary condiments to go along with it.

Recipe for bakes. Recipe for fried shark.

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Roast Bakes (bake bake)

Last week, it was all about the Pouffy, Fluffy Bakes, well this week it is about another variety of bakes. The ingredients are the same but the method of cooking is different.

Chennette's post in February, titled, Language Problems was a lesson not only in the varying language in the Caribbean when it comes to food; it was also an education in the different kinds of bakes one can find in this region.

If you're looking for a quick bread that only needs 30 minutes for the dough to rest and no yeast is involved, well then I think that you will like this bread. It's one of those things that you can afford to get up in the morning and make fresh. It is used as a bun for sandwiches as I have done there. Or, simply toast it and have it with butter, jam or jelly. Click here for the recipe. If you like, you can choose to shape the dough as a loaf.

Have a great week everyone!

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Pouffy, Fluffy Bakes

By now, all of you would have seen the cover of my book - Fried (sauteed) Salt Fish with Fried Bakes. If you want to make the cover and you haven't got the book, no worries! Create these fluffy bakes, sometimes called floats right in your own home. And all you lovers of salted cod, rejoice, for you can make fried salt fish and bakes over and over again to the delight of your friends and family. Follow the links above for both recipes. And if you're unsure about how to actually fry the bakes, then check out my little home video on how to do so. Enjoy!

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Eating at Home & Jamie's Asparagus Potato Tart

This week I'm writing to you from Guyana. I am here for 2 weeks and the eating has been interesting. The food scene continues to rapidly expand with numerous eating establishments that can be found all around. Unfortunately, with the expansion, there has been a lapse in the quality of flavour and taste of many things. I have been asking around for recommendations and the response has been incredibly varied. There have been hits and misses as indicated in this week's column.

Simplicity still rules the day such as these bakes and eggs.

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There are some chefs who make their food really accessible. By that I mean that it is easy to replicate their recipes in your own kitchen at home. And the best part is that the results surprise and delight. One such chef is Jamie Oliver. I love, love, love his simple, straight forward approach to food. When I saw his recipe for Asparagus Potato Tart I know that it was a must-make.

I do not have a tart pan, yet, so I made mine in two mini loaf pans. The recipe is exactly as stated here. The only thing is that the baking time took longer because I did not use a tart pan. The baking time in the loaf pan is 30 - 40 minutes.

Serve as suggested, with a salad.

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FRIED Bakes

This week it's all about fried dough. Okay, okay, for the past two weeks it has been about fried dough - pancakes , phulourie etc. Bakes, floats, muffins, dumplings call them what you will, we in the Caribbean often quibble about whose is better. The argument comes down to this: how can you call that a bake when it is fried? (lol) Read the column to find out which Caribbean country's bake is actually baked and why the name they use to describe theirs, perhaps makes more sense.

These are traditional Bajan bakes frying. They are usually flat, some people put baking powder in the dough which then causes them to rise.

Guyanese bakes: this is how I roll the dough out before frying it. It's rolled between 3 - 4 inches round.

I add the rolled dough to hot oil, it bubbles, swells and then floats. I then turn it over to brown on the other side and drain on a paper towel.

This is what it looks like inside when cooked. You can stuff it with anything, sauteed saltfish, eggs, cheese, ham, vegetables etc. Or you can simply spread some butter and let it melt into all the nooks and crannies and eat it just like that!

Email me if you need the recipe.

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