The national dish of Saint Kitts and Nevis is Stewed saltfish with spicy plantains and coconut dumplings. Why not make it on September 19 when Saint Kitts and Nevis celebrates their independence day. Here’s what our country chef Michelle says about the national dish of Saint Kitts and Nevis:
Goat water used to be the national dish of Saint Kitts and Nevis, until a competition was launched to find a more modern dish to represent the country. The worthy winner of the competition, Jacqueline Ryan, created this dish with local vegetables, coconut and saltfish, a dish that represents well the diverse ingredients that Saint Kitts and Nevis have to offer.
Recipe: The national dish of Saint Kitts and Nevis - Stewed saltfish with spicy plantains and coconut dumplings
Ingredients
Stewed saltfish
- 450 g saltfish
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 450 g tomatoes chopped
- 5 cloves garlic chopped
- 4 tbsp vegetable oil
- 2 tbsp butter
- 6 spring onions finely chopped
- 1 small onion
- salt
- black pepper
Spicy Plantains
- 3 plantains cut into halves
- 2 tbsp grated ginger
- 1 small onion grated
- ¼ tsp salt
- ¼ tsp chili pepper finely chopped
- vegetable oil
Coconut Dumplings
- 75 g coconut flakes around ½ cup
- 220 g wheat flour around 1½ cups
- ¼ tsp salt
- 1 tbsp vegetable oil
- 1 tbsp butter
- 125 ml water
Seasoned Breadfruit
- 500 g breadfruit unsalted and chopped into 2 ½ cm pieces. Roughly 3 cups
- 2 tbsp vegetable oil
- 1 tbsp butter
- ⅓ red bell pepper diced
- ⅓ green bell pepper diced
- ⅓ yellow bell pepper diced
- 1 onion chopped
- 4 garlic cloves crushed
- 125 ml chicken broth
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Chop, dice or grate the ingredients according to the ingredient comments
Stewed Saltfish
- Soak the saltfish overnight.
- Boil the fish in fresh water until tender, for about 20 minutes.
- Drain it before removing bones, scales and flakes.
- Heat oil in a large pan. Add peppers, spring onions, onion and garlic. Cover and cook over low heat for 5 minutes, stirring occasionally.
- Add the tomatoes and simmer over medium heat for 2 to 3 minutes.
- Add saltfish, butter, salt and pepper. Cover the stew and simmer over low heat for 5 minutes.
Spicy Plantains
- Combine all ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked.
- Remove and drain on paper towels.
Coconut Dumplings
- Place flour, coconut, salt, butter and oil in a bowl. Gradually stir in water to make a stiff dough.
- Turn onto a lightly floured board and knead for about 2 minutes.
- Make dumplings in desired shape.
- Slide dumplings into boiling water. Cover and cook for about 10 to 15 minutes.
Seasoned Breadfruit
- Melt butter in a heavy pan over medium heat, then add oil. Add onions and cook 5 to 8 minutes until golden, stir often.
- Add garlic, thyme and chopped peppers, sauté for 30 seconds.
- Remove from heat and add breadfruit with chicken broth or other prepared liquid. Toss gently to blend and heat through. Season to taste with salt and pepper.
- Serve with dumplings, saltfish and spicy plantains.
About the Country Chef
Michelle Flanders comes from Saint Kitts and Nevis. She likes to help others, and does so every day as her job entails caring for adults with special needs. Michelle has a passion for cooking. She thanks her grandmother for teaching her.
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about national dishes and the ebook “National Dishes From Around The World”
Read more about other national dish recipes published on this blog
Goat Water has always been the national dish of Montserrat. It certainly won’t be national dish for two islands. Montserrat’s goat water bears a striking resemblance to Irish Stew which is indicative of the island’s deep Irish past.
Thank you for clarifying. It has always been the national of Montserrat. They trying to steal our thunder
Nobody wants to steal your thunder. All those recipes were created by our forefathers not by any particular country.
Your list of ingredients doesn’t mention thyme, so I used half a teaspoon of dried.