- 2 cups (500 mL) all-purpose flour
- 2 tbsps. (30 mL) baking powder
- 1/2 cup (125 mL) granulated sugar
- 1/2 tsp. (2 mL) salt
- 1/4 cup (60 mL) butter cubed
- 1/2 cup (125 mL) frozen grated coconut thawed (optional)
- 1 cup (250 mL) whole milk
- 3 tbsp. (45 mL) lard butter flavour
Island Gurl GoomBay Aioli
- 1 cup (250 mL) mayonnaise
- 1 tsp. (5 mL) Dijon mustard
- 1 tbsp. (15 mL) sambal oelek (chili paste)
- 1 tbsp. (15 mL) fish sauce
- Juice of 1/2 lime
- 1 tbsp. (15 mL) light brown sugar
- 1 tbsp. (15 mL) ketchup
- Canola oil or vegetable oil for frying
- 2 lobster tails (each about 1 lb/450 g)
- 1 tbsp. (15 mL) seafood seasoning
- 1 1/2 cups (375 mL) buttermilk
- 1 egg lightly beaten
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) corn starch
- Juice of 1 lemon
- 4 green leaf lettuce
- 4 slices of tomatoes
Fried Journey Bread:
- Heat a large cast iron skillet over low heat and melt the lard.
- In a large bowl, combine flour, baking powder, sugar and salt and mix together with a fork.
- Add butter and, using your hand, combine with flour mixture by breaking up into smaller pieces. Add coconut, and mix.
- Slowly pour in milk while mixing with your other hand to form dough into a ball (the dough should be soft and easy to handle). Dust a clean surface with flour and knead dough a few times.
- Divide into four balls of dough (slightly flatten into disc) to make individual frybreads or leave as a whole and flatten into a 3-inch high disc with your hands.
- Place the individual or whole dough into the heated skillet, cover with a lid and fry for intervals of 5 minutes per side for approximately 25 minutes. You may also transfer to a 350°F (180°C) preheated oven after the first 10 minutes to finish baking.
Island Gurl GoomBay Aioli:
Goombay Summers in the Bahamas is the epitome of Caribana in Toronto, vibrant costumes, scrumptious street foods and lively African influenced music. This aioli is simply extraordinary on seafood, fries, or as a spread for sandwiches.
- Place all ingredients in a small bowl and mix well. Store in the refrigerator for up to 1 week.
- Preheat a deep fryer (or a 4-quart 4 L pot) with oil to 350˚F (180˚C).
- Remove meat from lobster tails, cut into 1 ½ -inch pieces, add to a small bowl, season with the salt. Set aside.
- In a medium bowl, whisk together buttermilk and egg for dredging. Add the flour, cornstarch to another bowl.
- Dip lobster meat in the buttermilk mixture, coat in the flour (repeat dredging for more crispier results) transfer to the fryer and cook until golden for about 4-5 minutes. Squeeze lemon juice over meat.
- Set aside on a cooling rack placed over a sheet pan. Assemble sandwich by cutting open the frybreads, adding lettuce, a few pieces of cracked lobster, tomatoes and aioli, top with other slice of bread and serve.
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