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Bake and Saltfish
The classic Guyanese breakfast — soft, golden fried bake paired with savoury sautéed saltfish loaded with onion, tomato and sweet pepper. Comforting, hearty and ready in under an hour.
Bake and saltfish is Saturday-morning comfort across Guyana. Pillowy fried bake — somewhere between a biscuit and a fried bread — paired with savoury, peppery sautéed saltfish makes a breakfast that keeps you full all morning. It’s simple, cheap and endlessly satisfying.
Ingredients
- For the bake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 2 tbsp butter or margarine
- About 1 cup warm water
- Oil, for frying
- For the saltfish
- 1/2 lb salted cod (saltfish)
- 1 large onion, sliced
- 2 tomatoes, chopped
- 1 sweet pepper, sliced
- 2 stalks scallion, chopped
- 3 cloves garlic, minced
- 2 sprigs thyme
- 1/2 wiri wiri or hot pepper, chopped (optional)
- 3 tbsp oil
- Black pepper to taste
Instructions
- Soak the saltfish: cover it with water and boil for 15–20 minutes (or soak overnight, changing the water) to remove excess salt. Drain, then flake, removing any bones and skin. Taste — if still very salty, rinse again.
- Make the bake dough: mix the flour, baking powder, sugar and salt. Rub in the butter until crumbly, then add warm water a little at a time to form a soft, smooth dough.
- Knead lightly for 2 minutes, cover and let rest 15 minutes. Divide into 6–8 balls and flatten each into a disc about 1/2 inch thick.
- Heat about 1 inch of oil in a frying pan over medium heat. Fry the bakes a few at a time, turning, until puffed and golden on both sides. Drain on paper towels.
- For the saltfish, heat 3 tbsp oil in a pan. Sauté the onion, garlic, scallion and thyme until soft.
- Add the tomatoes, sweet pepper and hot pepper and cook until the tomatoes break down.
- Stir in the flaked saltfish and cook for 5–7 minutes until everything is well combined and heated through. Season with black pepper. Add salt only if needed.
- Serve the warm bakes split open and filled with the saltfish, or alongside it.
Tips & Notes
- Soaking is the most important step — under-soaked saltfish will be too salty, so always taste before seasoning.
- For a lighter version you can bake the dough in a hot oven (400°F / 200°C) for 15–18 minutes instead of frying.
- Add a splash of coconut milk to the saltfish for a richer 'saltfish in coconut' twist.
- Leftover bake is delicious with cheese, eggs, or a smear of butter and guava jam.
Frequently Asked Questions
How do I make saltfish less salty?
Boil it for 15–20 minutes (or soak overnight, changing the water), then taste before adding any extra salt to the dish.
Can I bake the bake instead of frying it?
Yes — bake the discs at 400°F (200°C) for 15–18 minutes for a lighter version that uses no frying oil.
What else goes well with fried bake?
Cheese, scrambled eggs, or simply butter and guava jam are all popular Guyanese pairings.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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