North America → 🇻🇨 Saint Vincent and the Grenadines → Kingstown
Fried Bakes and Saltfish
Vincentian · medium · serves 4
prep 20 min · cook 20 min
~594 cal · 45g protein · 68g carbs · 14g fat (estimated, per serving)
🍽️
Fried bakes stuffed with sautéed saltfish
🇻🇨 Kingstown
In St. Vincent and the Grenadines, fried bakes and saltfish is the workhorse breakfast: salt cod sautéed with onion, tomato, and sweet pepper, stuffed into golden fried dough. It is eaten at home and sold from vendors, fueling fishermen and schoolchildren alike before the day begins.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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8 oz salt cod (saltfish), soaked and flaked
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2.5 cups all-purpose flour (for bakes)
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1 onion
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1 tomato
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1 sweet pepper
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1 tsp thyme
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3 cloves garlic
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to taste hot pepper
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2 tsp baking powder
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3/4 cup water
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3 cups neutral oil, for frying
Instructions
1
Soak and boil the saltfish to reduce the salt, then drain and flake it.
2
Make a soft dough with the flour, baking powder, salt, and water; shape into rounds and fry until puffed and golden.
3
Sauté the onion, garlic, pepper, and thyme in oil, add the tomato and saltfish, and cook a few minutes.
4
Split the hot bakes and stuff with the sautéed saltfish to serve.
Vincentian everyday breakfast.
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🌏 While it simmers — know your destination
📍
Kingstown. A capital that breakfasts on breadfruit and jackfish.
🗺️
Saint Vincent and the Grenadines. A Windward nation that crowns breadfruit its national fruit.
🌍
North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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