Hot bakes are probably one of my favorite foods here in St Lucia because they taste so delicious. I enjoy making them myself but every now and then I go out to buy some because they are very popular among the food vendors around the island.
You will find them at most events around the island. They are normally roasted, baked or fried and eaten with fried chicken, akra or salt fish and it is one of the most popular foods here in St Lucia.
You will find them in the Castries market when you visit there. Some people like them plain while others like them with cheese or salt fish. I am sure that you will find them readily available to you which ever way you like it.
One other place you can be sure to find some good bakes with akra and salt fish is at our annual Jounen kweyol which is normally on the last Sunday in October.
I have tasted a few good ones, but not everyone makes them to my liking and satisfaction. If you need a quick breakfast, you can buy it along with cocoa tea and please allow me say that they make a wonderful combination.
When you try some, you will come to the same conclusion.
If you love trying out new recipes, I will give you my recipe for it. This recipe is a fabulous one and I know you will love making them at home using it.
When you are done kneading the dough, cover it and allow it to rise for at least half an hour.
Get a frying pan, allow it to get hot and then pour oil into it. Cut up dough into small balls and make flat about 1/4 inches thick.
Place it in your frying pan of hot oil on a medium heat until it has turned golden brown and turn over to the other side for same results.
There are two methods of grilling them. You can use either a bbq grill or a non stick frying pan.
When using a non stick frying pan, allow it to get hot over the stove, cut dough into small balls then make them flat to approximately 1/4 inches.
Place dough in the pan and cover it for best results. keep monitoring it until it gets to your desired color. The surface color will not be as consistent as frying or baking.
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