Another cuisine post to spotlight my heritage a bit: Fry Bake. In Trinidad & Tobago, this is basically a bun for sandwiches which is fried (obviously?… the name may be a little confusing) instead of baked. Besides words on how to make it though, I want to acknowledge where modern-day T&T’ers got it from: Native Americans. I’m not sure it is common knowledge there and similarly, I’m not sure if the indigenous American folks know that it is adored there so much.
Just about all Native American tribes have their version of Fry Bake – some as big as a pizza, some with holes in the middle, some identical to T&T’s, and other variations, which they perhaps more appropriately named/call Fry Bread. Serving it seems to be the biggest difference I’ve noticed with T&T splitting it in half while Natives usually have it whole. Whichever way it’s served though it’s delicious, thus it’s popularity and I personally want to thank the Caribs and Arawaks for the recipe.
Now how to make it…
1 cup unbleached flour
1 tbs baking powder
1 tbs sugar
1 tsp salt
1/2 cup water
Mix dry ingredients then add water to make soft dough.
Roll the dough out to 1/4 inch thickness then use a glass to cookie-cut the dough into circles (I know a photo of this step may have been helpful; apologies for not getting one). Fry each in preheated oil, turning to make sure each side is browned. Spooning the oil on to it while it is cooking will help it inflate.
And that’s it. This last time I made it I had it with mock buljol, baigan choka, and pumpkin talkari. “What’s that?” you ask? Stay tuned…