Saltfish Stew & Bake

by Cindy Yanasha Angulo in , , , ,

One of my fave Guyanese meals - it tastes complicated but is easy to make! Just takes a little longer than my typical recipes.  In my tastebud's & stomach's opinion, it is worth the wait!  


Time: ~1.5 hours + dough set time  


Saltfish Stew

  • ~1.5 lbs of salt fish (can be purchased at a West Indian grocery store)  
  • ~1/2 a large tomato, diced  
  • 1/2 medium onion, diced  
  • 3 cloves garlic, minced
  • 2-3 wiri-wiri peppers (or peppers of your choice) 
  • 1 tablespoon vegetable oil  


  • 1 cup all purpose flour
  • 1/2 cup water  
  • 1 teaspoon salt
  • 1.5 teaspoon crushed red peppers  
  • 1.5 tablespoons butter  
  • 1 teaspoon baking powder  
  • 1.5 cups vegetable oil  


  1. Soak the saltfish overnight in water (to help get the salt out of it).
  2. Mix the above Bake ingredients in a basin & kneed the dough  
  3. Cover the basin with a towel or plate & set aside to rise for at least an hour (can leave it during the day if you're making it before work) 
  4. Boil the saltfish in ~3 cups of water. Strain then keep washing it under the faucet until most of the fishy smell goes away.  I added lemon juice to help but it is optional.
  5. In a large skillet, heat the vegetable oil with the onions & garlic for about 5 mins until the onion is transparent. 
  6. Add the saltfish, let it simmer and brown, breaking it apart into small chunks. 
  7. Add the tomatoes & mix to incorporate the ingredients.  
  8. Throw in the peppers if desired & then let the ingredients simmer for about 10 - 15 minutes.   
  9. While the saltfish is stewing, take the dough out & roll it down to about 1/4 inch thick.  
  10. Use a sharp knife to cut the bake into triangular slices. 
  11. Heat the 1.5 cups vegetable oil in a small pot to medium heat.  
  12. Slowly add the bake slices 1 by 1 and fry each for about 20-30 seconds or until each bake is golden brown.  
  13. Serve the saltfish stew with 2-3 bake & enjoy!