You cannot come to the Caribbean without having good, authentic Fried Johnny Cakes. Caribbean Fried Johnny Cakes is fluffy, quick and delicious. It’s a must try.
Recipe video:
Throughout the years, I’ve noticed that most of the islands share the same recipe. The thing that separates them is the name of this recipe. I know many people will not know these bad boys, but these are also called Fried Bake.
Growing up Johnny Cakes were a regular thing in my household. I remember having them for breakfast, lunch and dinner. They are so versatile, they can be a side dish for bbq or used as a replacement for bread in a sandwich.
I remember whenever we would run out of bread we would make these as a replacement. We would stuff them with ham and cheese or some saltfish. If we were having them for breakfast then we would enjoy them with a big cup of bush tea.
This is one of those recipes that you can make at any time for any occasion. If you want something to go along with your soup, then this is perfect. I enjoyed these a couple of days ago with my Conch and Dumpling soup and it was pure perfection.
The key to a good johnny cake is to have to right dough, if you mess up the dough then the whole thing will be messed up. I have learned the hard way that if you don’t have the right dough texture then you will have a successful recipe. Although, this is a very simple recipe, it requires a little technique.
Before we get into the recipe, I thought I should share some few TIPS & TRICKS so you can have some bomb johnny cakes.
TIPS & TRICKS
The ingredients: It is very simple, all you need is sugar, salt, butter, baking powder, flour and water. Although the ingredients may be simple, one ingredient plays a huge role in this recipe. If you have the wrong measurements for the baking powder then everything will go wrong. I remember my johnny cakes coming out hard as a rock because I added too much baking powder. Thankfully, I went through all these tests and trials so you wouldn’t have to experience them.
The dough: All I really need to say about this part is that you need to mix everything together carefully. The dough should at least rest for 30 minutes before frying. If you skip the resting time, you will still get good results. But if you want the extra fluffiness then I suggest leaving it rest. The dough should not be overly sticky but slightly, you don’t want it sticking to your hands. You don’t not want a stiff dough neither, so I suggest adding the water gradually at the end of all the others.
The frying process: Yet another simple step but very important one. The oil has to be hot, placing the johnny cakes in too early when the pan isn’t hot enough will result in some very oily cakes. When the oil isn’t hot enough, the dough will just sit in the oil and absorb it. Once the oil is hot and you’ve placed your cakes in they will cook fast. They usually take less than 3 minutes on each side, once they aren’t too big. Each side should be a nice golden color.
You cannot come to the Caribbean without having good, authentic Fried Johnny Cakes. Caribbean Fried Johnny Cakes is fluffy, quick, versatile and delicious.
Servings 8Johnny cakes
Ingredients
2 & 1/2cupsAll-purpose flourplus more for kneading
1-2cupsVegetable oil
1/4cupWater
2tbspButterat room temperature
2tspSugar
1 & 1/2tspBaking powder
1/2tspSalt
Instructions
In a mixing bowl, mix together the flour, salt, sugar and baking powder.
Crumb together the flour and the butter.
Gradually mix in the water. The dough should be smooth, soft and slightly sticky. It shouldn't be wet and should easily come together when kneading.
Place the dough on a floured surface and knead for 2-3 minutes before dividing it into small golf balls.
Let the dough rest for at least 30 minutes before rolling out each ball. Be careful not to roll them out too thin.
Heat a frying pan with 1-2 cups of vegetable oil. when it's hot fry each johnny cake on each side for 1-3 minutes or until each side is golden.
Set them on a plate with napkin to soak up the excess oil.
A johnnycake is a Caribbean version of a fried dumpling. It was originally called a journey cake because it was made and packed as a lunch and snack for enslaved people about to embark on long journeys. The dough is pretty basic: flour, baking powder, a little sugar, some salt, butter, and water.
It's believed that Johnny Cake likely originated with native inhabitants of North America and found its way to The Bahamas during the era of the mid-Atlantic slave trade in the southern US. It was formerly known as “journey cake” since it traveled well over long distances and could be easily made on the road.
"They were used for survival, but they have maintained their place in Rhode Island because they are delicious," says Ben Drumm, co-owner of Kenyon's Grist Mill in Usquepaug, Rhode Island. The mill has ground the cornmeal used in jonnycakes and another traditional regional dish, Indian pudding, since 1886.
This cake originates with the Shawnees, who would cook a corn patty on a hot stone, that they would then take with them on day-long expeditions. Upon meeting them, European settlers noticed that this snack could keep for several days and was easily enough to feed a man on long journeys.
In terms of ingredients, pancakes typically contain flour and sugar, resulting in a light and fluffy texture with a slightly sweet flavor. Johnny cakes, on the other hand, are made from cornmeal and water, giving them a hearty texture and a distinct corn flavor.
A Johnny cake recipe makes a thinner batter that is fried into rounds, essentially making cornmeal pancakes. Cornbread is made with baking soda or baking powder to give it a bread-like lift and texture and is oven-baked in a baking dish and cut into squares for serving.
An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.
Some say the name hoe cake is a reference to cooking the cakes on the blades of a garden hoe; others believe it's because the griddle used to cook the cakes was called a “hoe.” Regionally, this bread is known by many names: ashcake, jonny cake, journey cake, Shawnee cake, and jonakin.
The cake likely evolved from holiday plum pudding recipes British colonizers brought to the West Indies in the 18th century. Islanders modified these recipes, incorporating local ingredients and liquors.
Jonny Manganello, better known as JonnyCakes, loves nothing more than creating hyper realistic cakes for his online community of nearly 3 million across social media.
Traditionally coming from the island of Antigua and Barbuda, you'll find the Caribbean Johnny cakes being eaten for breakfast, served alongside an Antiguan-style 'full English'. Lunch is also popular as they are great for dipping into soups and curries or as a sandwich with cheese for a British twist (mature is best).
Some say the word is a mutation of ''Shawnee cake,'' named after that tribe. Others contend it derives from ''journeycake,'' an English term applied because the durable cornmeal cakes were carried in saddlebags and on ships during long trips.
“It's believed that Black Cake is evolved from British colonizer's plum pudding – we added dried fruit, spices, and of course rum, and created something special and unique to us.” Despite its problematic history, Black Cake has been embraced as a symbol of the creativity and resourcefulness of Caribbean people.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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