Saint Lucian Bakes
The Quirky Foodster Team
Ingredients
- All-purpose flour — 250 g (2 cups)
- Baking powder — 1 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Butter, softened — 2 tbsp
- Water Oil for frying — 150 ml (2/3 cup)
Method
- Mix flour, baking powder, sugar and salt in a bowl.
- Rub in the butter until the mixture resembles coarse crumbs.
- Gradually add water, kneading until a soft, non-sticky dough forms.
- Divide into 8 balls and flatten into rounds about 1 cm thick.
- Heat oil in a frying pan over medium heat.
- Fry 3-4 minutes per side until golden brown and cooked through.
Introduction: Soft, lightly sweet fried dough rounds, a versatile bread eaten at any meal across Saint Lucia.
Cultural Background: Fried bakes are a Caribbean staple believed to have British and West African roots, adapted with local flour and cooking fat, and are found at breakfast tables and street stalls across Saint Lucia.
Tips: Don’t over-knead the dough, or the bakes will turn tough. Keep the oil at a steady medium heat so the centre cooks through evenly.
Variations: Add a pinch of grated nutmeg to the dough; some versions use coconut milk instead of water for extra richness.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat briefly in a dry skillet or toaster oven to restore a crisp exterior.
Nutrition: Approx. 180 kcal, 4 g protein, 28 g carbohydrate, 6 g fat per bake.
FAQs:
Q: Are bakes sweet or savoury?
A: Only lightly sweetened, so they pair well with both sweet and savoury fillings.
Q: Can bakes be made without frying?
A: They can be baked, though pan-frying gives the traditional golden crust and soft interior.
- All-purpose flour — 250 g (2 cups)
- Baking powder — 1 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Butter, softened — 2 tbsp
- Water Oil for frying — 150 ml (2/3 cup)
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