Decadance

Nothing beats the smell of fresh Trinidad Fried Bake in the morning. This Caribbean staple is golden, fluffy, and hollow in the center, making it the perfect vessel for saltfish buljol or shark. Using bread flour gives these bakes a slightly chewier, more substantial texture that holds up beautifully to any filling. This is my staple recipe that never fails. Let me know if you try it!

Trinidad Fried Bake Recipe
Ingredients
4 cups bread flour
2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons softened butter
1 cup warm water or a mixture of half water and half milk
Vegetable oil for frying
Instructions
* In a large mixing bowl combine the bread flour yeast sugar and salt.
* Add the softened butter to the dry ingredients and rub it in with your fingertips until the mixture resembles fine crumbs.
* Gradually pour in the warm water or milk mixture while stirring until a soft dough forms.
* Knead the dough on a lightly floured surface for about five minutes until it becomes smooth and elastic.
* Place the dough back in the bowl cover it with a clean kitchen towel and let it rest in a warm spot for at least thirty minutes.
* Divide the rested dough into small golf ball sized portions and roll each one into a smooth ball.
* Flatten each ball with your palm or a rolling pin into a circle about a quarter inch thick.
* Heat about two inches of oil in a deep frying pan over medium heat.
* Carefully place a few dough circles into the hot oil.
* Use a spoon to splash hot oil over the top of the bakes to help them puff up then flip once they are golden brown.
* Fry for about one to two minutes per side until evenly browned and airy.
* Remove the bakes and drain them on paper towels before serving warm.

Brown Stew Fish

Ingredients
The Fish & Initial Seasoning
* 632g (1.39 lb) Fresh fish (Snapper or Kingfish work well)
* 1 Lemon or Lime (for washing)
* 1 tsp Vinegar (for washing)
* 1 tsp Salt
* 1/2 tsp Black pepper
* 1 tbsp Chief All-Purpose Seasoning
* 1 tbsp Homemade Green Seasoning (using my previous video)

For the Frying Oil (Aromatics)
* 1 Cup Cooking oil
* 5 Pimento berries (Allspice)
* 1 whole Scotch bonnet pepper
* 2 Garlic cloves (halved)
* 1 tsp Fresh ginger (minced or sliced)

The Stew & Vegetables
* 23g Scallion (chopped)
* 56g Small tomato (diced)
* 74g Bell pepper (chopped)
* 28g Onion (chopped)
* 5 Sprigs Fresh thyme
* 1 Garlic clove (minced for the sauce)
* 1/4 Scotch bonnet pepper (finely chopped, seeds removed)
* 2 tbsp Homemade Green Seasoning
* 1 tsp Pimento seasoning (ground or paste)

The Sauce Base
* 1 tsp Browning sauce
* 2 tbsp Ketchup
* 1 Cup Water
* 1/2 tsp Cornstarch (for thickening)

Instructions

1. Prep and Season the Fish
Wash the fish thoroughly with lime/lemon and vinegar. Drain excess water and pat the fish completely dry with paper towels. Rub the salt, black pepper, Chief All-Purpose Seasoning, and 1 tbsp of green seasoning all over the fish and into the cavities.
2. Prepare the Infused Oil
In a large frying pan, pour in the cooking oil. Add the pimento berries, the whole scotch bonnet, the sliced ginger, and the 2 halved garlic cloves. Bring the oil to just about the smoke point on high heat.
3. Fry the Fish
Once the aromatics start to brown and the oil is hot, add the fish. Fry on both sides until golden brown and crisp. Once fried, remove the fish and set aside. Carefully remove and discard the burned pepper, garlic, ginger, and pimento berries. Pour away the excess oil, leaving about 1 tablespoon in the pan.
4. Sauté the Aromatics
Place the pan back on medium heat. Add the chopped tomato, bell pepper, onion, minced garlic, chopped scotch bonnet, scallion, and thyme. Stir in the 2 tbsp of homemade green seasoning and the pimento seasoning. Sauté for 2 to 3 minutes until the vegetables are fragrant and softened.
5. Simmer the Stew
Add the water, browning sauce, and ketchup to the pan. Let the liquid come to a boil and cook for about 10 minutes to allow the flavors to meld. Stir the cornstarch with a tiny bit of cold water to create a slurry, then stir it into the pan to thicken the sauce.
6. The Final Soak
Add the fried fish back into the pan with the sauce. Turn the heat down to low. Carefully flip the fish over to ensure it is fully coated in the gravy. Cover and simmer for another 5 minutes so the fish absorbs the flavors.

Tip: If the sauce gets too thick, add a splash more water. Serve hot with rice and peas or fried bammy!

I know how you all like to tussle when it comes to egg vs roux Mac & cheese. This is MY recipe that works for me, if big mama made it with egg then by all means make it with eggs. I will be posting a recipe that uses eggs this week. �
Perfect for holidays, Sundays, or anytime comfort food is needed.

Save this one and let me know when you’re making it 👀🍽️

Ingredients

Pasta
* Elbow macaroni (about 8 oz)
* Water for boiling
* 1 tablespoon chicken bouillon
Cheese Blend
* Medium cheddar cheese, shredded
* Sharp cheddar cheese, shredded
* Extra sharp cheddar cheese, shredded
* Gouda cheese, shredded
* Colby Jack cheese, shredded
➡️ Combine all cheeses evenly and divide in half:
* Half for the cheese sauce
* Half for layering and topping
Cheese Sauce
* ½ stick butter (4 tablespoons)
* 1 tablespoon all-purpose flour
* 1 (12 oz) can evaporated milk
* 1 pint whole milk (2 cups)
Seasonings
* Paprika
* Black pepper
* Onion powder

🚫 Do not add salt — the cheese and bouillon provide enough seasoning.

Instructions
1. Boil the Pasta (Flavor-Boosted)
Bring a large pot of water to a rolling boil.�Add 1 tablespoon chicken bouillon and stir until dissolved.
Add elbow macaroni and cook al dente according to package instructions.�Drain and set aside.

2. Shred & Mix Cheeses
Shred all cheeses: cheddar varieties, gouda, and Colby Jack.�Mix evenly in a large bowl.
✔️ Divide mixture in half:
* Half for cheese sauce
* Half for layering

3. Make the Roux
In a large pot over low to medium-low heat, melt the butter.�Whisk in flour until smooth.
Cook gently, whisking constantly, until thickened (do not brown).

4. Build the Sauce
Slowly whisk in evaporated milk.�Add whole milk and continue whisking until smooth.

5. Melt in Cheese
Gradually add half of the shredded cheese mixture, whisking continuously.
Keep heat low to medium-low to prevent scorching.�Sauce should be creamy, thick, and silky.

6. Season
Season with:
* Paprika
* Black pepper
* Onion powder
Taste and adjust seasoning if needed (no salt).

7. Combine Pasta & Sauce
Add cooked macaroni to the cheese sauce.�Stir until fully coated.

8. Layer
Preheat oven to 350°F.�Grease a baking dish.
Layer cheesy noodles, then sprinkle reserved shredded cheese.�Repeat as needed.
✔️ Finish with shredded cheese and a light dusting of paprika.

9. Bake
Bake uncovered at 350°F for 30 minutes.�Optional: Broil on LOW for 1–2 minutes for a golden top.

10. Rest & Serve
Let rest 5–10 minutes before serving.

Why Colby Jack Works
* Adds extra creaminess
* Softens sharp cheddar bite
* Melts beautifully for a smooth pull 🧀