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the national dish of Saint Kitts and Nevis - Stewed saltfish with spicy plantains and coconut dumplings

Recipe: The national dish of Saint Kitts and Nevis - Stewed saltfish with spicy plantains and coconut dumplings

5 from 1 vote
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Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Main Course, Main Dish
Servings 4

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.
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