Dumplings or Bakes

Dumplings (note that in other Caribbean islands, the word is spelled without a ‘‘g’’) go with everything from fried chicken and fish to ackee and saltfish, and are often added to stews and soups, like sancoche. When fried, dumplings are called ‘‘bakes’’ and are eaten for breakfast, often served with fried flying fish. Bakes stuffed with tuna are a delicacy.

11⁄2 cups flour

1 TBS margarine or shortening

1 tsp baking powder

1⁄2 tsp salt

1 tsp sugar

1⁄4 cup (more or less) water

oil for frying

• Mix flour with margarine, baking powder, salt, sugar, milk, and enough water to make a stiff dough. Knead well for 10 minutes. Let rest 5–10 minutes under a moist towel.

Bakes
• Prepare a frying pan with 1⁄4 cup of oil and heat under a low fire. Shape pieces of dough into small balls. Flatten the balls to a small pancake.
• Place three or four bakes on the frying pan and cook slowly until each side is slightly golden.

Dumplings
• Boil 4–5 cups of water in a pan. Add 1 tsp salt.
• Put the balls one at a time into the boiling water. Allow dumplings to cook for 5–10 minutes after they float.
• Cook for a total of 20 minutes for a waxy dumpling.