Mamas Fry Bakes St Vincent And The Grenadines Food
MAMA'S FRY BAKES ( ST. VINCENT AND THE GRENADINES)
West Indian breakfast bread. Fry bakes is the Trinidadian name. The rest of the Caribbean calls this Johnny Cakes. According to Côte-Çi, Côte-Là: Trinidad & Tobago Dictionary, by John Mendes, © 1986, "A Johnny Bake was originally called a journey bake, cooked especially so that it will remain edible on a long journey." It is a simple dough which can be roasted baked or fried. Stuff it with cheese, or with fried fish, or sausages or Recipe #220176 (salted cod fish). They are delicious plain, warm and slathered in butter. My 'Mama' (Grandma) on Canouan Island in the Grenadines made the best fried bakes that I know. I have tried to re-create her recipe. The yeast in this recipe is my personal preference. Traditionally this recipe does not use yeast. Will yield a marginally denser (no less delicious) bake without the yeast.
Provided by WizzyTheStick
Categories Yeast Breads
Time 45m
Yield 12 bakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- If not using yeast, omit step 6. The dough can be rolled out and fried immediately.
- Mix together the flour, salt, baking powder and yeast.
- Rub in the shortening.
- Add sufficient water to the flour mixture to make a smooth dough.
- Knead dough lightly until smooth.
- Cover with a damp cloth and leave dough to relax for ½ hr).
- After dough has rested for ½ hour, divide and shape into 12 balls.
- Roll each ball of dough on a lightly floured surface, to 1/4 " thick and 3 1/2" round.
- Fry in hot oil until brown on both sides.
- Put on paper towels to absorb excess oil.
- These freeze well and can be reheated in the microwave.
Nutrition Facts : Calories 703.5, Fat 45.7, SaturatedFat 7, Sodium 632.8, Carbohydrate 64.6, Fiber 2.4, Sugar 0.2, Protein 8.9
GRENADINE
Make and share this Grenadine recipe from Food.com.
Provided by MARIA MAC
Categories Beverages
Time 55m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in the bowl of a food processor and process briefly to break up the seeds. Transfer to a 1-quart Mason jar and set the jar aside for 3 days in a cool, dark place, but don't refrigerate.
- Strain the contents through a fine sieve into a 4-cup glass measuring cup. Allow the liquid to drip through; this could take up to 30 minutes.
- Transfer the strained liquid to a medium-size nonreactive saucepan. Bring just to a boil over low heat, about 10 minutes.
- Remove from the heat and cool to room temperature before using. Store the Grenadine in the refrigerator, where it should keep for up to 6 months.
Nutrition Facts : Calories 882.3, Fat 1.5, SaturatedFat 0.2, Sodium 7.7, Carbohydrate 224.4, Fiber 5.2, Sugar 217.4, Protein 2.2
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