Stewed Saltfish with Spicy Plantains and Coconut Dumplings

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In 2003 Kittitians and Nevisians celebrated 20 years of independence by launching two competitions. One of those competitions was to aid them in finding a new National Dish that would capture the history, spirit, and characteristics of the people. The winning dish comprises of stewed saltfish with spicy plantains and coconut dumplings, created by Jacquoline Ryan. It uses produce found locally in St. Kitts and Nevis and shows the diversity of ingredients available there.  

Stewed Saltfish

Ingredients

  • Top of Form

  • Bottom of Form

  • 1 lb. of saltfish

  • 1 green pepper diced

  • 1 lb. of chopped tomatoes

  • 5 cloves of chopped garlic

  • 4 tbsp of vegetable oil

  • 2 tbsp of butter or margarine

  • 6 finely chopped scallions

  • 2 tbsp of chopped parsley

  • Salt and pepper

Method

  1. Soak salt-fish overnight then boil in freshwater until tender

  2. Drain water, remove bones, scales, and flake.

  3. Heat oil in large saucepan. Add pepper scallions, onion, and garlic. Cover and let cook for 5 minutes over low heat, while occasionally stirring.

  4. Add tomatoes and simmer over medium heat for 3 minutes.

  5. Add saltfish, butter, and salt and pepper to taste. Cover the stew and simmer over low heat for 5 minutes.

Spicy Plantains

Ingredients

  • 3 medium sized ripe plantains, peeled and chopped into half inch pieces

  • 2 tbsp of fresh ginger, peeled and grated

  • 1 small onion grated

  • 1/4 tsp of salt

  • 1/4 tsp of hot sauce or finely chopped pepper

  • Oil for frying

Method

  1. Mix all ingredients in a bowl, toss until ingredients are well mixed.

  2. Fry in batches until golden brown and cooked

  3. Remove from oil and drain on paper towel

Seasoned Breadfruit

Ingredients

  • 3 cups fill of breadfruit chopped into 1-inch pieces

  • 2 tbsp of oil

  • 1 tbsp of unsalted butter or margarine

  • 1/2 cup of diced red pepper

  • 1 medium chopped onion

  • 4 garlic cloves crushed

  • 2 tbsp of fresh parsley chopped

  • 1 tbsp fresh thyme leaves

  • 1/2 cup of chicken broth

  • 1/4 tbsp of salt

  • 1 tsp fresh ground pepper

Method

  1. Melt butter into a heavy pan over medium heat, then add oil.

  2. Add onions and cook for 5 to 8 minutes until golden, stir often

  3. Add garlic, thyme and chopped peppers, sauté for 30 seconds.

  4. Remove from heat. Add breadfruit with chicken broth. Toss gently to blend and heat through. Season with salt and pepper.

Coconut Dumplings

Ingredients

  • 1/2 cup of grated coconut

  • 1 ½ cups of flour

  • 1/4 tsp salt

  • 1 tbsp oil

  • 1 tbsp margarine

  • 1/2 cup of water

Method

  1. Place flour, coconut, salt, butter, and oil in a bowl. Pour in water to make a stiff dough

  2. Take dough and place on lightly floured board, knead for 2 minutes

  3. Make dumplings into desired shape

  4. Place dumplings in bowling water, cover and cook for 10 to 15 minutes.

Serve everything together.