Barbadian Salted Fish & Bakes with Plantain Hash

About this meal

A hearty Barbadian brunch featuring pan-seared saltfish mixed with herbs, served with golden fried bakes and a side of caramelized plantain hash. Accompanied by a nutrient-dense coconut peanut punch for added calories and balanced nutrition, ideal for healthy weight gain.

Ingredients

• Salted cod (desalted, freshened) — 150g
• All-purpose flour — 150g
• Baking powder — 1 tsp
• Coconut milk (unsweetened) — 120ml
• Peanut butter (natural) — 2 tbsp
• Plantain (ripe) — 1 medium
• Egg (large) — 1
• Green seasoning (thyme, chive, parsley) — 1 tbsp
• Onion — 1 small, chopped
• Garlic — 2 cloves, minced
• Scotch bonnet pepper — 1/4 pepper, finely chopped
• Tomato — 1, diced
• Sea salt — to taste
• Black pepper — to taste
• Vegetable oil (for frying) — 3 tbsp
• Honey (for drink) — 1 tsp
• Nutmeg (for drink) — 1/4 tsp

Steps

1. 1. Desalt the salted cod by soaking it in water for at least 8 hours, changing the water a few times. Flake into small pieces.
2. 2. In a pan, heat 1 tbsp oil, sauté onion, garlic, Scotch bonnet, and green seasoning for 2 minutes. Add tomatoes and cook for another 2 minutes. Stir in the flaked fish and cook for 5 minutes. Season with black pepper and a little sea salt if needed.
3. 3. To make the bakes, mix flour, baking powder, pinch of salt, and 1 tbsp sugar (optional) in a bowl. Add 80ml coconut milk and knead to a soft dough. Shape into discs and fry in 2 tbsp vegetable oil on medium heat until golden brown (about 3-4 minutes per side).
4. 4. Peel and slice the plantain. Sauté in a pan with a little oil until caramelized, about 3 minutes per side.
5. 5. For the coconut peanut punch: In a blender, combine peanut butter, remaining coconut milk, honey, nutmeg, and a splash of water. Blend until smooth and creamy.
6. 6. Assemble the plate with saltfish, warm bakes, and plantain hash. Serve the peanut punch on the side.