A good Trini fried bake/float

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A good Trini fried bake/float

My mother-in-law, Mrs. Maureen Morales, was

an exceptional cook. According to

Trinbagonians we would say that she had a “sweet hand”. She was known for

making the best “buss up shot” and curry that any one could find. She was also

heralded for the best pelau, float and “dhal pies”, her very own creation. She made

whole wheat dhalpuri on a commercial level, a big hit with customers. This was

another one of her inventions in those days. I used to enjoy visiting her when she

lived in Washington because I cherished her “long time days” stories especially her

school days as we were alumni of Bishop Anstey High School. And, of course, the

food was delicious. I could tell you that in 2009, I spent 10 days with her when I went

to the Inauguration of President Barack Obama and when I returned home, I was 8

pounds heavier.

One of the special moments that we shared was when she took me to the

Smithsonian Museum and we spent the day together. There, she gifted me with a

jade and pearl chain which I hold dear to this day. That gift, like everything she did,

came from a generous heart. One Christmas, she gave me a copy of the famous

“The Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean - Naparima

Girls’ High School Cookbook”. “Mom” was a treasure and I connected with her

through all the countless conversations that we had. She was also a giver! What

ever she had (little or much), she would share. Sheldon remembers that during his

childhood, she would host an Annual Thanksgiving gatherings and about 200

persons would have passed through their home (some came mainly for the food!)

during the event. Family, friends, colleagues, students, neighbors felt welcome at

her table. That act demonstrates captures who she was: thoughtful and full of love. .

May “mom” rest in peace and I celebrate her as an extraordinary woman. She was a

strong and incredible woman. She migrated to the United States in 1990 and

embraced a whole new career, lived with resilience and returned to home in 2023.

Let me also take the time to also recognize other amazing women today on this

International Women’s Day – those who give and do not count the cost and who

inspire us to do the same. The theme today is “Give to gain.”

It was during the height of the COVID-19 pandemic that I had started “Sunday

Spread”, cooking delectable dishes presented in an elegant way. I asked “mom” for

her recipe for “Fried bakes” and she shared her secret with me. On September 13,

2020, Sheldon and I made the first set of fried bakes together. I kneaded the flour

and he was responsible for the frying. It was a success as you can see in the

pictures. We served it with saltfish choka and eggs. Here is the recipe! Enjoy!

Ingredients

2 and 1/2 cups flour

½ to ¾ teaspoon baking powder

½ teaspoon sugar

¼ teaspoon salt

¾ to 1 cup water

¾ cup oil for frying

Equipment

1 non stick frying pan

1 slotted spatula (flat pot spoon)

1 rolling pin

1 small bowl

1 decorative plate for serving

1 knife/cookie cutter

2 squares paper towel

Makes 10 -12 bakes

Method

Add all of the dry ingredients in a bowl and then mix together. Add ¾ cup water and

then knead all the ingredients until smooth. Roll in a ball and then leave for 20 – 30

minutes.

Take out the dough ball and roll out the dough to ¼ inch thickness. You can either

cut the dough in rectangular shapes or you can use a cookie cutter.

In a large frying pan, add the oil. Heat the oil on medium heat until you see small

bubbles at the surface. Place about 3 bakes in the frying pan at a time. After 1.5

minutes. turn over and let the other side get golden brown.