St. Kitts and Nevis National Dish

 

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.

Stewed Saltfish

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

Method

  1.  Soak saltfish overnight then hot in fresh water until tender.
  2. Drain fish, remove the bones and scales and flake.
  3. 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.
  4. Arrange the saltfish on a plate. Sprinkle with parsley and serve with dumplings, breadfruit andspicy plantains.

Spicy 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

 and grated

1 small onion grated

Method

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.

Coconut Dumplings

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

Method

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.

Seasoned breadfruit

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

Method

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.