1. Cut shortening into flour.

  2. Add sugar, baking powder and salt.

  3. Stir mixture until well blended.

  4. Add milk and water.

  5. Mix until a smooth ball forms.

  6. Turn dough onto a floured surface and knead for about 5 to 10 minutes. The dough should be nice, smooth, and elastic. Keep well floured while kneading, adding flour if necessary. Kneading is a very important step in making johnny cake that has the proper texture.

  7. Cover and let dough rest for at least 20 minutes.

  8. Knead again fir 5 minutes.

  9. To cook the cakes: Pull 1 1/2 inch balls of dough (roughly golf ball size), put on floured surface and roll thin (1/8 inch thick). They should be rolled into an oval shape. Make a hole in each end by slicing all the way through with a knife. The slice should be about an inch from the end and should leave about an inch unsliced on each side. The holes help the cake cook thoroughly in the center.

  10. Fry cakes in 350 oil on each side until golden, turning to let each side cook.

  11. Remove and drain well.

  12. Optionally - dust finished cake very lightly with confectioner's sugar.

This is how they are made on Anegada, and very similar to those on Tortola. There are lots of variations of johnny cake in the Caribbean. Many variations use cornmeal in the dough. We do not use cornmeal on Anegada.

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