Just keep Swimming

8/06/2005 07:59:00 PM Edit This 0 Comments »

JEEZ! I need to go to the beach. I haven't gone in almost a year and I live on an island for Chrissakes. What I wouldn't do for a day of warm sand between my toes, salty breezes and some Maracas bake and shark (don't knock it 'till you've tried it).
The pic above this post is of Maracas beach. Ain't it gorgeous?

I actually found a recipe for it online at Caribseek.com

Bake and Shark

Shark Preparation


  • Juice from 1 lime
  • 1 pound shark meat, cut into pieces about 3 or 4 inches long and 1 inch wide
  • 1 teaspoon minced garlic
  • 2 tablespoons minced chives or green onion tops
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 2 cups flour seasoned with salt and pepper
  • Vegetable oil for frying

Sprinkle the lime juice over the shark meat and let sit for 5 minutes. Combine the garlic, chives, thyme, and salt and mix well.
Rinse the shark with water and dip the pieces first in the spicy mixture and then in the flour, coating them well.
Fry the shark, a few pieces at a time, in the hot oil, turning often, for about 12 minutes. Drain on paper towels and serve wrapped in Bakes..
Sprinkle the shark-and-bake with your favorite hot sauce.

The shark can be marinated for 2 hours in a mixture of lime juice, onion, garlic, thyme, and minced Congo pepper.

Bake Preparation


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup butter
  • 1 teaspoon sugar
  • Water
  • Vegetable oil for frying

Sift together the flour, baking powder, and salt. Add the shortening and sugar, and mix with a fork. Add enough water to make a dough and knead gently. Cut the dough into 4 to 6 pieces (depending on how large you want the bakes to be) and roll each piece into a ball. Let stand for a few minutes.

Flatten the balls of dough until they are about ¼ inch thick, and fry in hot oil until they are brown. Remove and drain on paper towels.


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