My name is Nibarria Browne, I’m a born and raised Barbadian oldest of five. I’m a hairstylist who specializes in braids and I’m a caterer for private events. From a very young age I was always very creative. I wanted to become a designer, I love to draw, paint, crochet anything hands on I love.
My love for food began at a young age. Being the oldest of five. My mother would always teach me about spices, herbs and different little techniques in the kitchen. I could remember when I was young, I would make bakes for my siblings on the weekends after we cleaned the house. My siblings would be waiting for me to finish up while we all watched Saturday cartoons. I would mix up my batter, turn the stove on, drop my batter and listen to my bakes sizzle.
It all really began with a mosquito bite when I was about 7 years old. My mother was bitten, and we thought everything was fine, we ignored it and thought it would go away eventually. Mosquitos are a normal thing in Bim, we got bitten all the time, especially in the rainy season. But this time was different, it was just getting bigger and bigger, then she couldn’t walk, so we took her to the hospital. The Doctors said if we had waited one more day the foot would have to be amputated.
My mother couldn’t walk for a couple weeks, and I did all the cooking for that time. I would put my mum in a chair and push her to the kitchen. She would tell me how much water to put in the pot, how much salt, which spices and how much to use, always taste your food especially if you don’t know what you’re doing. Soon after that i was cooking every Sunday for my family Rice, Macaroni pie, salads, gravies, stew, and lots of different foods. I fell in love with how limitless food was and it was my new craft. I remembered making macaroni pie one time and I decided I would try putting tuna and some vegetables topped with cheese and baked it. I thought I invented a dish until I served it to my family, they were all surprised but later my mother told me it was called a tuna casserole. I was crushed but even more motivated to try out new things.
- 1 Oven
- 1 Baking tin
- 1 cup Sugar (Granulated)
- 1/2 tsp Baking Powder, Low-sodium
- 1 tsp Cinnamon (Grounded)
- 1/4 tsp Nutmeg
- 5 1/2 tbsp Vanilla/Almond Extract
- 3 cup Water
- 1/2 cup Vegetable Oil for Frying
- Combine all dry ingredients into a large bowl.
- Add essence, then water slowly until the batter is a pancake-like consistency.
- Heat some oil in a frying pan, bakes only require a small amount of oil, make sure the oil doesn't cover the bakes. (Test the oil to make sure it's hot enough by dropping a small bead of batter.
- Get a large tablespoon or a small ice cream scoop and slowly drop your bakes. Each bake should be equally spaced and not touching.
- When the bakes are browning and the bottom that means they are ready to turn. Flip bakes and allow them to cook on the other side and brown to perfection.
- Remove bakes from the pan and place on a dish with a paper towel to allow all excess oil to dry out.
- Enjoy with cheese, jam or peanut butter, sprinkle with salt or powdered sugar.
- Bakes can be enjoyed many ways, feel free to experiment with the recipe and find what works for a specific time or mood.