Ingredients:

1 medium onion, minced
1 12-ounce piece dried
-salt cod (with skin and bones)
3 tablespoons fresh lime juice
1 avocado, peeled, pitted,
1 medium green bell pepper, minced
1 hard-boiled egg, peeled, chopped
1 tablespoon finely grated lime peel
2 medium tomatoes, seeded, finely chopped
1/2 teaspoon minced seeded Scotch bonnet
-chile or habanero chile

Directions:

Rinse the salt cod with cold water. Put the
fish in a large bowl, cover with cold water.
Cover the bowl and refrigerate for at least
24 hours, changing the water once. Drain.

Add the fish in a large skillet, cover with
cold water, bring it to a boil. Reduce heat
and simmer until the fish flakes easily for
at least 50 minutes.

Drain and cool slightly. Using your fingers,
shred the fish, throwing away skin and bones.
Measure 1 1/2 cups of shredded fish then put
it in a medium size bowl, reserve any of the
remaining fish for another use.

Add onion, bell pepper, tomatoes, lime juice,
lime peel along with the chile to fish, stir
to blend. Season with salt & pepper. (Can be
made 4 hours ahead. Cover and chill.)

Mound the salad right into the center of the
platter. Sprinkle with chopped egg. Surround
with avocado slices and serve.

Note: This recipe is called pick up saltfish
because the salt cod is pulled apart and its
shredded. It is made in a salad that's eaten
for breakfast or brunch with coconut bake or
crackers. It's a good party snack too.

The salt cod needs to be soak overnight, so
you must start this recipe a day ahead. Salt
cod is available at some supermarkets and at
specialty food stores.

Makes 8 appetizer servings.

Ingredients:

For dough:
1/2 teaspoon of salt
1/4 teaspoon of sugar
2 cups of all-purpose flour
1/2 teaspoon of ground cumin
1 teaspoon of ground turmeric
1 teaspoon of active dry yeast
1/3 cup of warm water (100 - 110 F.)
1/2 teaspoon of ground black pepper

For filling (curried channa):
-pinch of ground cumin
3 cloves of garlic, minced
1 tablespoon of vegetable oil
1 medium onion, thinly sliced
-salt and ground black pepper to taste
2 cups of dried chickpeas, soaked overnight in
6 cups of water, or 1 (16-ounce) can chickpeas
1 1/2 tablespoons of curry powder
-(see Tips, below)

For assembly:
1 cup of vegetable oil
-thinly shredded cucumber
-kuchela (see Tips, below)
-hot pepper sauce (see Tips, below)

Directions:

Make dough:

In a small size bowl, stir together the water,
sugar, and the yeast. Let it stand until it is
foamy, for about 5 or 6 minutes.

Add the flour, salt turmeric, cumin and pepper
in a large size bowl and whisk the ingredients
together.

Now stir in yeast mixture, then add additional
warm water, if needed, until the mixture comes
together in a slightly firm dough.

Knead dough in bowl for 2 minutes, and form in
a ball then cover with a damp cloth. Let dough
rise in warm draft-free place till its doubled
about 1 hour.

Make filling:
If you are use dried chickpeas, drain and add
the 6 cups of fresh water. Simmer till tender
for at least 1 hour. Drain. If you use canned
chickpeas, drain and rinse well with the cold
water.

Over high heat, in a heavy size skillet, heat
up the oil. Add the onion and saute till it's
translucent.

Add the garlic and saute 1 minute more. Mix in
the curry powder and saute 30 seconds then add
1/4 cup water.

Stir in chickpeas, cover, and simmer 5 minutes.
Add 1 cup of water and cumin. Season with salt
and pepper and bring it to a boil.

Lower the heat and simmer, uncovered, until the
chickpeas are very tender for about 20 minutes.

Assemble:
Punch down the risen dough and allow to rest 10
minutes. Dampen hands, pinch off in walnut-size
piece of dough, flatten into 4 1/2-inch diameter
circle. Set aside. Repeat with remaining dough.

In a deep frying pan over moderately high heat,
heat up the oil. Fry dough circles, in batches
if necessary, until it's lightly browned for at
least 40 seconds per side.

Drain on paper towels or on a wire rack set it
over baking sheet. Place 2 tablespoons filling
on 1 piece of fried dough. Add the pepper sauce,
kuchela and cucumber. Top with another piece of
fried dough.

Repeat with remaining dough and filling. Serve
as snack or appetizer.

Note: If you cannot find Trinidadian curry, use
Madras curry, but reduce the amount to about 3
teaspoons.

Kuchela is a traditional condiment for doubles,
it is a spicy chutney made from shredded green
mangoes. You can find this product in the West
Indian markets or you can use any type of mango
chutney for flavor.

Makes about 8 to 10 doubles