How to Make Guyanese Bake

Bakes are a beloved Caribbean cuisine. Commonly referred to as fry bakes, fried dough or Jamaican Johnny among others, this traditional meal hails from Indian and West African roots.

These simple yet delicious disks require minimal ingredients to create, making them great for toasting and topping with spreads, soup dipping or stuffing!

Ingredients

Popular breakfast item, this recipe makes an easy and delicious breakfast treat that requires only minimal ingredients, making it accessible from most stores. Furthermore, this dish makes an excellent way to use up leftovers from your fridge!

An ingredient list for Guyanese Bake includes warm water, brown sugar, all-purpose flour, baking powder, salt and butter. Combine all dry ingredients in one large bowl before cutting in any butter pieces until the mixture resembles coarse crumbs. Next, dissolve sugars in hot water. Combine these two bowls of ingredients and stir together until soft dough forms.

Dough is formed into small circular disks and then deep fried until golden brown on both sides. This dish is a popular breakfast item in Guyana; it can be served plain or with stewed saltfish and cucumber garnish for an added twist.

Bakes are a classic Caribbean dish with variations depending on which country they come from. Also referred to as float bakes, fried bakes, Jamaican fry dumplings and Johnny, these tasty filling snacks boast Indian and West African roots for origination.

If you want to give this Guyanese baked bread an extra special touch, try plaiting it. Doing this will not only look more decorative but will also add texture. Regardless of its form or function, Guyanese bread makes an excellent addition to any meal – sweet or savory alike!

Preparation

Bakes can be found throughout the Caribbean and while their exact origin may be difficult to pin down, their roots lie with Indian and West African cuisines. Also referred to as “fried dumplings,” “fried doughnuts,” and Johnnys, these disks of leavened bread are popular on several islands including Guyana.

Ingredients required for this recipe include all-purpose flour, sugar, baking powder and salt; warm water will be needed to make the dough; in addition, you’ll require a large pan for frying them up!

To create the dough, start by mixing all of the dry ingredients, followed by warming water and sugar to form a soft yet sticky dough. Next, shape into small round balls using this dough. Fry these balls until golden brown in a large saucepan – remembering to flip as necessary so as to ensure even cooking! When completed place them on a paper towel to absorb any extra oil.

Cooking

Guyana, located in the Caribbean region, boasts a cuisine which blends together indigenous, African, Indian and European influences for an exquisite flavor profile that shines through in hearty stews, delectable street food options and mouthwatering desserts.

Bakes are a tasty Guyanese dessert that are enjoyed both savory and sweet. Made with dough rolled into balls the size of golf balls, then deep fried until golden brown, bakes are easily customizable with any number of fillings such as meats, fish, vegetables or fruits for an easy recipe that requires only minimal ingredients and tools to prepare.

Cook-Up Rice is an iconic Guyanese dish and was once considered peasant fare. Made by cooking together rice, meats, and vegetables in one pot – typically enjoyed for lunch or dinner and sometimes with side of bake!

Guyanese dish prepared using root vegetables like cassava, yams and eddoes as ground provisions is called Guyana’s favorite family dinner and should always include delicious sides such as roti bread.

Gun Oil is a Caribbean dish commonly enjoyed with baked goods or other dishes, typically corn. Seasoned with salt, pepper and fresh thyme for maximum flavor retention in coconut milk until all flavors have been fully absorbed into its liquid form. Due to its spicy kick, some Guyanese people refer to this as “Gun Oil.”

Tennis rolls are tasty Guyanese baked bread rolls commonly consumed as snacks, breakfast or lunch. Similar in style to Hawaiian rolls, tennis rolls feature vanilla and citrus flavoring. Gojas are another Guyanese pastry similar to Indian gujiya; consisting of flaky dough with sweetened milk solids stuffed inside.

Black cake is a decadent Guyanese dessert typically eaten during Christmas time. Packed with flavorful rum-soaked sponge and covered in thick dark sugar caramel for its distinctive color, black cake can easily be prepared using ingredients already present in most kitchens.

Serving

Guyana and many Caribbean nations enjoy baking delicious bakes as a delicacy, often known as roast bakes when prepared on a griddle, baked bakes when baked in an oven or float bakes (or fry bakes) when deep-fried. Their origins can be found both in India and West Africa.

Roti was first brought to Guyanese cuisine through Indian indentured labourers; indigenous populations also created their own foods and techniques, leading to creole being born as an amalgamation of flavors from all sources; this celebrated the cultural connection between Guyana and wider Caribbean, combining African, European, Indian, and Indigenous influences and ingredients into one culinary style.

Pepperpot, a comforting stew introduced by African slaves, is another beloved Guyanese food. Combining meat with cassareep (dried pork skin), onions, garlic, ginger, turmeric, and wiz wiri (or scotch bonnet) chilli peppers – plus ginger for additional heat – it creates an immensely delicious meal that can be eaten at any time of day!

Fry ochro, or fried okra, is a beloved Guyanese side dish. Okra (also referred to as lady’s fingers or bhindi) is a green vegetable known for its distinct texture and taste, often used to produce lady’s fingers or bhindi. Sliced thin rounds are then deep-fried before being sprinkled with salt before being served as an appetizer or side. Some home chefs even prepare this treat without using additional seasoning agents before frying!

At any time of the day, popular dishes that can be enjoyed include fried chicken with either white or brown bread and mutton or beef stew, both filled with nutrients and satisfying meals that vary in ingredients according to taste and availability. Some cooks offer vegetarian versions of these meals to reach out to a wider audience with specific dietary restrictions.