Steamed Bake Bread with Salted Cod and Tomato Choka

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy steamed bake bread paired with a smoky, spicy Trinidadian salted cod and roasted tomato relish. This caribbean-inspired seafood ready in about 55 minutes pairs all-purpose flour, baking powder, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 6 Caribbean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, 1 tbsp sugar, and 1 tsp salt.
  2. Step 2: Gradually add 1 1/4 cups water and 2 tbsp vegetable oil, mixing with a spoon until a soft dough forms. Knead by hand on a floured surface for 5 minutes until smooth and elastic.
  3. Step 3: Divide the dough into 6 equal balls. Flatten each into a 1/2-inch thick disc.
  4. Step 4: Prepare a steamer by bringing water to a boil. Place discs on parchment paper squares inside the steamer basket, cover, and steam for 15 minutes until the bake bread is puffed and cooked through.
  5. Step 5: While steaming, heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, and 1/2 small minced scotch bonnet pepper; sauté for 3 minutes until softened.
  6. Step 6: Add 2 cups chopped roasted peeled tomatoes and 1 cup soaked, flaked salted cod to the skillet. Cook over low heat, stirring occasionally for 10 minutes until mixture thickens slightly.
  7. Step 7: Stir in 2 tbsp chopped fresh cilantro and 1/2 tsp black pepper. Remove from heat.
  8. Step 8: Serve the steamed bake bread warm alongside the salted cod tomato choka as a flavorful, traditional Trinidadian meal.

Frequently asked questions

How long does Steamed Bake Bread with Salted Cod and Tomato Choka take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Bake Bread with Salted Cod and Tomato Choka?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Steamed Bake Bread with Salted Cod and Tomato Choka?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Bake Bread with Salted Cod and Tomato Choka for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Bake Bread with Salted Cod and Tomato Choka?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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