Our National dish is Stewed saltfish served with spicy plantains, coconut dumplings and seasoned breadfruit. It is a tasty blend of locally available vegetables, spices, coconut and salted cod fish prepared with a distinct St Kitts-Nevis flavor. The winning recipe was created by Jacqueline Ryan.
1 lb saltfish 2 tbsp margarine
1 green pepper diced 6 scallions finely chopped
1 lb tomatoes chopped 2 tbsp parsley chopped
5 cloves chopped garlic 1 small onion chopped
4 tbsp vegetable oil salt and pepper to taste
- Soak saltfish overnight then hot in fresh water until tender.
- Drain fish, remove the bones and scales and flake.
- Heat oil in a large heavy saucepan. Add pepper, scallions, onionand garlic. Cover and cook over low heat for 5 minutes, stirring occasionally. Add the tomatoes and simmer over moderate heat until heated through for about 2to 3 minutes. Add flaked saltfish along with margarine, salt and pepper. Cover the stew and simmer over low heat until heated through for about five minutes.
- Arrange the saltfish on a plate. Sprinkle with parsley and serve with dumplings, breadfruit andspicy plantains.
3 medium sized plantains 1/4 asp of salt
peeled and chopped into 1/4 asp of hot sauce or
1/2″ pieces finely chopped pepper
2 tbsp fresh ginger peeled oil for frying
1 small onion grated
Combine all the ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked. Remove and drain on paper towels. Serve along side saltfish, dumplings and breadfruit.
1/2 cup of grated coconut 1 tbsp oil
1 1/2 cups of flour 1 tbsp margarine
1/4 tsp of salt 1/2 cup of water
Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in the water to make a stiff dough. Turn onto a lightly floured board and knead for about two minutes. Make dumplings in desired shape. Slide dumplings into boiling salted water. Cover and cook for about 10 to 15 minutes.
3 cups full breadfruit chopped into 1” pieces ½ cup of chicken broth or 1 cube
2 tbsp oil dissolved into ½ cup of water
1 tbsp unsalted butter or margarine ¼ tsp of salt
½ cup of red pepper diced ¼ tsp of freshly ground pepper
1 medium onion chopped
4 garlic cloves crushed
2 tbsp of fresh parleys chopped
1 tbsp fresh thyme leaves
Melt butter or margarine in a heavy saucepan over medium heat then add oil. Add onions and cook until golden about 5 to 8 minutes, stirring often. Add garlic, thyme, red pepper and parsley and sauté for 30 secs. 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 dumpling, saltfish and spicy plantain.