TIPHAINE’S BELIZEAN FRY JACKS

Fry Jacks are Belizean fried bread, Tiph’s happy place, little triangles of joy. The recipe has been passed down and apparently, Tiph’s Fry Jacks aren’t as good as her Grandma Ena’s. Flavours to look for / bliss points: a bit greasy, a bit bready, a bit chewy and crispy.

Tips:

• they are ideally cooked in very hot coconut oil or lard

• cut them into triangles and fry them and they puff up

• once fried, slice them open and shove cheese in them

• serve with refried beans and drink with a cold Pepsi or something equally sweet and cold

gobble up Tiphaine's interview here

*

gobble up Tiphaine's interview here *

ingredients

1 pound flour

Pinch of Salt

3 tbs baking powder

1/2 cup water

method

1. Mix flour, baking powder and salt together

2. Add water and knead until smooth

3. Make 5 round balls

4. Let set for 15 minutes

5. Flatten each ball to thickness of 1/2 inch

6. Cut into 4 pieces

7. Fry each piece until golden brown in hot oil at least 1/2 inch deep

Serve for breakfast with fried beans and scrambled eggs. Top with jam, honey or dip in beans

recipe written by Lauren Wade in the "Silly Bug & Bittle Recipes" of Crooked Tree Village Creative Women's Group Cookbook - 'Includes Belizean recipes not found in any other cookbook'

MADE THIS RECIPE? TAG US AND SHARE THE FUN

#TIPHSFRYJACKS #WHATARTISTSEAT