Hello Guys, today I'm making 2 dishes in 1 video, I'm making Guyanese style fried bakes/floats with Buljol. **********REMEMBER TO HIT THE "LIKE" BUTTON************
#Guyanesefriedbakes #Bajanbuljol #Friedbakes #Floates #Codfish #Cookwithme #Homecooking #Cookingwitheverythingpaulette #Recipecreator #Youtuber #Recipes #Yummy #Delicious

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Recipe for the Buljol:

INGREDIENTS

1/2 LB SALTED COD FISH (BONELESS)
1/2 CUP CHERRY TOMATOES (CUT IN HALD AND SQUEEZE OUT THE SEEDS)
1/3 CUP RED ONIONS (CHOPPED LITTLE CHUNKS)
1/2 CUP GREEN BELL PEPPERS (CHOPPED)
2 SCALLIONS/GREEN ONIONS (CHOPPED)
1 TSPN FRESH THYME
1/4 CUP FRESH PARSLEY (ROUGHLY CHOPPED)
1/2 TBSPN SCOTCH BONNET PEPPER (FINELY CHOPPED)
JUICE OF 1 LARGE LIME
FRESHLY GROUND BLACK PEPPER (TO TASTE)
1/4 TSPN SMOKED PAPRIKA
1/4 TSPN CAYENNE PEPPER
1/8 CUP OF GARLIC FLAVORED OLIVE OIL

PREP COD FISH

IN A MEDIUM POT, COVER THE FISH WITH WATER AND BRING TO A MEDIUM BOIL AND COOK FOR ABOUT 10 MINUTES; THROW OFF THE WATER AND REPLACE WITH MORE WATER AND BOIL FOR ANOTHER 5-10 MINUTES; THROW OFF THE WATER AND RINSE AGAIN IN COOL WATER TO BRING THE TEMPERATURE DONE THEN YOU CAN START TO CLEAN THE FISH BY REMOVING ALL THE SKIN AND BONES. WHEN DONE FRIZZ THE COD FISH WITH YOUR HANDS OR PULL APART WITH 2 FORKS AND PLACE IN A MIXING BOWL.

ADD ALL THE OTHER INGREDIENT EXCEPT FOR THE OLIVE OIL AND MIX TO WELL COMBINE. HEAT OIL IN FRYING PAN OVER LOW HEAT AND HEAT FOR ABOUT 5 MINUTES THEN POUR THE GARLIC FLAVOR OLIVE OIL OVER COD FISH MIX AND MIX WELL TO COMBINE. LET CHILL IN REFRIGERATOR FOR AT LEAST AN HOUR.

SERVE WITH FRIED BAKES OR BREAD OF YOUR CHOICE.

Recipe for the GUYANESE STYLE FRIED BAKES/FLOATS:

INGREDIENTS

2 2/3 CUPS SELF RISING FLOUR
1/2 TBSPN INSTANT DRIED YEAST
1 TBSPN BROWN SUGAR
1/2 TBSPN CRISCO
1 1/4 - 1 1/2 CUPS OF WARM WATER

YOU WILL ALSO NEED:-
VEGETABLE OIL
EXTRA FLOUR FOR DUSTING AND ROLLING
ROLLING PIN
DISH WITH PAPER TOWELS FOR FINISH BAKES

DIRECTIONS
IN A MEDIUM SIZE MIXING BOWL, ADD THE FLOUR AND MIX IN THE CRISCO WITH HANDS THEN ADD THE SUGAR THEN ADD THE YEAST ON TOP OF THE SUGAR AND MIX WELL TO COMBINE (AND REMEMBER THE SUGAR HELPS TO ACTIVATE THE RISING PROCESS OF THE YEAST)

ADD THE WATER GRADUALLY AND MIX FLOUR INTO A SOFT MEDIUM DOUGH, (DOUGH MUST NOT BE HARD) FLATTEN THE DOUGHT INTO A ROUND DISK, COVER AND LET REST FOR APPROXIMATELY 50 MINUTES TO AN HOUR ALLOYING RISING AGENT TO ACTIVATE.

PUNCH DOWN IN THE CENTER AND KNEAD LIGHTLY FOR A MINUTE. LIGHTLY FLOUR YOUR WORK SURFACE AND DIVIDE THE DOUGH INTO EQUAL PARTS, PLACE THE DOUGH IN THE PALM OF YOUR HAND AND SHAPE INTO A ROUND BALL. PLACE ON YOUR FLOURED SURFACE, FLATTEN OUT EACH DOUGH ONE AT A TIME THEN USE YOUR ROLLING PIN TO CONTINUE SHAPING THE DOUGH INTO CIRCLES. CONTINUE UNTIL ALL THE DOUGH BALLS ARE ROLLED OUT.

HEAT THE OIL IN A SKILLET OVER MEDIUM HEAT AND DEEP FRY A COUPLE AT A TIME UNTIL GOLDEN BROWN.


ENJOY!!!!!!

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