This week’s recipe comes from Chef Jamila De Souza. Growing up in a Trinidadian and Bajan family, the Trinidad native creates boldly flavored, deeply satisfying dishes for her family and clients.
Jamila’s love of cooking goes back before working as a pastry chef or as a teen. She knew she wanted to cook when she was 5 years old.
Once Jamila finished her formal education in high school, she immediately enrolled in the Youth Training Employment and Partnership Programme (YTEPP), where she studied catering and cake making and excelled. Jamila then worked as a lead cook in several establishments for about 10 years before retiring to start her own catering business.
Chef Jamila since mastered the authentic tastes of many Italian, Chinese and Indian dishes and perfected them. She has also mastered the art of Creole cuisine. As such she has established a highly respected reputation among her peers and customers for her culinary talents.
4 cups all purpose flour
1 tsp. salt
2 tbsp. sugar
1 packet of instant yeast
3 tbsp. oil
1 cup warm water for mixing * ( may be more or less , add gradually).
Oil for frying
In a large bowl, mix all dry ingredients. Drizzle oil throughout the flour mixture and mix again. While gradually adding water, knead to make a soft but firm dough. Form the dough into a large ball (or two) and cover with a wet paper towel and let dough sit for at least half an hour.
Roll dough to about 1/2 inch in thickness and cut with a biscuit cutter or plastic cup. Pour about 3 inches of oil into a frying pan on medium heat. Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Best when served hot.
1⁄2 lb. salt cod fish, boneless
2 large tomatoes, diced
1 small onion, finely diced
1 small green sweet pepper, diced
1 bade chive, thinly sliced
Ground black pepper (to taste)
1⁄2 tsp. pepper sauce (optional) or ½ finely chopped hot pepper
3 tablespoons olive oil
To remove excess salt from the fish, place in saucepan with water and boil 10-15 minutes. Drain.
Taste fish at this point to check salt content. If at this point it is still too salty, repeat.
Drain the fish, flake with your fingers, and press liquid out.
Mix saltfish, tomatoes, onions, sweet pepper, and chive together with olive oil.
Add black pepper, and hot sauce. Squeeze half lime over mixture, tossed lightly.
Serve with , coconut bake, fry bake, roast bake or other hearty bread and sliced avocado pear.