Caribbean Style Floats and Saltfish Buljol

If you are from the English speaking Caribbean and particularly Guyana and Trinidad, you will be fond of this typical meal. For many it’s a Sunday morning breakfast or a family dinner. There really is no absolute right or wrong time to enjoy this combo. I grew up loving my Mother’s delicious bakes and saltfish at home, but I also enjoy a good float. They are both fried breads, but the difference is that a bake puffs up slightly while being cooked, while a float practically doubles in size as it cooks in the oil. Bakes are richer, denser and slightly sweet, while floats are more savory, airy and hollow when split open. 

I have already shared with you in a previous post, my recipe for bakes as I learned from my Mother. This float recipe is one which I adopted many years ago from a Trinidadian cookbook called The Naparima Girls’ High School Cookbook. It’s a foolproof recipe, and you can really mix them up quickly and have them on the table piping hot in about an hour. The main difference between the doughs is the fact that  “Floats” have no fat like butter or shortening nor sugar added into the mix. Both breads are fried, and each has its own merit and fan base. Try making them this Sunday for your family along with the delicious saltfish (the recipe was previously posted along with the bakes)  boiled eggs and avocado slices. You can also eat these breads with cheese and jam or just about anything your heart desires. Have a very good weekend and I hope that you try this recipe soon.

Floats 

Ingredients  (makes 8)

4 cups all purpose flour

1 1/2 tsp salt

4 tsp baking powder

1 1/2cups water (approximately)

1 cup vegetable or corn oil for frying 

Method 

Sift flour, salt and baking powder.

Add just enough water to make a soft dough.

Knead flour for about 10 minutes. Leave to rest in a warm place for at least 1/2 hour.

Cut into 8 pieces and roll each about 5-6″ in diameter and about 1/4″ thick.

Fry in hot oil until brown. * (I have found that constantly spooning the hot oil over the floats while they cook, enables them to swell in size).

Drain well on paper towel sheets.

Serve warm.

A well loved combination in many Caribbean households: saltfish buljol and floats with boiled eggs.

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