Guyanese Fried Bread and Saltfish Breakfast

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A classic Guyanese breakfast pairing crisp, golden fried dough called "bake" with a savory stew of rehydrated salted cod, tomatoes, onions, and aromatic peppers. The fluffy, slightly puffy bread is perfect for scooping up the flavorful saltfish or splitting open and stuffing with the filling. This hearty dish is a beloved weekend staple across Guyana, often served with butter, pepper sauce, or a wedge of avocado.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

585 kcalCalories
22 gFat
6 gSaturated Fat
68 gCarbs
4 gFiber
6 gSugar
32 gProtein
1480 mgSodium
780 mgPotassium
120 mgCalcium
3.5 mgIron
28 mgVitamin C
420 mcgVitamin A

Ingredients

For the Bake (Fried Dough)

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
3 tablespoons unsalted butter, softened
3/4 cup warm water (plus more if needed)
Vegetable oil, for frying (about 2 inches deep)

For the Saltfish

1 lb salted cod (saltfish)
1 large yellow onion, finely chopped
2 medium tomatoes, diced
1 small sweet bell pepper, diced
1 Scotch bonnet pepper, minced (seeds removed for less heat)
3 garlic cloves, minced
3 scallions, thinly sliced
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon fresh thyme leaves

Directions

Soak the salted cod in cold water for 8 hours or overnight, changing the water 2 to 3 times to remove excess salt. Drain well and flake the fish into bite-sized pieces, checking for and removing any bones.
Make the bake dough: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the softened butter with your fingers until the mixture resembles coarse crumbs. Gradually add the warm water and mix until a soft, slightly sticky dough forms. Knead gently for 2 minutes, cover with a damp towel, and let rest for 15 minutes.
While the dough rests, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 3 minutes. Stir in the garlic, bell pepper, and Scotch bonnet, cooking for another 2 minutes until fragrant.
Add the diced tomatoes and thyme to the skillet. Cook for 4 to 5 minutes until the tomatoes break down and form a light sauce. Add the flaked saltfish, black pepper, and 1/4 cup water. Simmer gently for 6 to 8 minutes, stirring occasionally, until the fish is heated through and most of the liquid has evaporated. Stir in the scallions and remove from heat.
Divide the rested dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into a flat disc about 1/4 inch thick and 5 inches in diameter.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the dough discs one or two at a time for 2 to 3 minutes per side, until puffed and deep golden brown. Transfer to a paper towel-lined plate to drain.
Serve the warm bakes alongside the savory saltfish. To eat, split a bake open with your hands, stuff generously with the saltfish mixture, and enjoy with butter, pepper sauce, or sliced avocado if desired.

Cook’s Notes

Soaking the saltfish is critical—taste a small flake after draining. If still too salty, cover with fresh water and soak for another hour.
For extra-fluffy bakes, avoid over-kneading the dough; a slightly sticky, tender texture is what creates the signature puff when fried.
Maintain oil temperature at 350°F. If the oil is too cool, the bakes will absorb oil and turn greasy; if too hot, they'll brown outside before cooking through.
Leftover saltfish keeps well in the fridge for up to 3 days and tastes even better reheated, as the flavors deepen overnight.
Serve with traditional accompaniments like fried plantains, avocado slices, or a sharp homemade pepper sauce for an authentic Guyanese breakfast spread.

DinnerSavoureux