West Indian Bread Recipes

Very light, spongy and deliciously moist. The banana flavour was milder and subtler than I expected, and the raisins added just the right amount of sweetness.

Mmm pone. A sinfully sweet childhood memory. Not a pudding, not a cake, but something somewhere in between. Pones are usually made from root vegetables. You can also make them with carrots, sweet potatoes and pumpkin

For me Coconut bake generates memories of Sunday mornings and warm Milo or some other form of hot chocolate. What memories does Coconut Bake have for you? 🙂

I don’t know why coconut rock buns appeal to me so much. I think in part it’s because of the contrast of the homely rough-hewn exterior which belies the soft airy texture of the insides. Or maybe it’s the sweet sugary crust which perfectly complements the coconut infused, raisin-studded flavours? Who knows? It may take a lifetime of consumption for me to find the answer 🙂

Growing up I never thought of cornbread as a particularly West Indian dish however it seems to have a place in the bread section of every Caribbean Cookbook that I own so I’m going to roll with it 🙂 This particular recipe is one of my attention and has a little spicy kick that goes great with savoury dishes.

Fried bake (also known as float) is a popular breakfast bread throughout the West Indies. It’s also an essential part of Trinidad’s most famous beach food. I don’t even want to know the calorie count!

Dosti means friendship in Hindi, and in this recipe the two rotis are cooked together, making them friends! 🙂 (at least until they are torn apart and eaten 😛 )

Hops is the most basic of breakfast breads/buns here in Trinidad. I have no idea how it got its name, maybe it has to do with the lengthy yeast development stage before flour is added? Its distinctive smell, taste and shape I think are some of the earliest memories of morning for many a Trini child.

LIght and fluffy with a thin ultra-sweet crust.

This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan choka (eggplant), and other vegetable dishes.

Hearty by nature, its heavy crumb it keeps you feeling satisfied for hours. Especially when taken with a savory topping. My version here, raises the fiber content through a healthy dose of wholewheat flour.