Embark on a culinary journey to the enchanting islands of Saint Kitts and Nevis, where the flavors of the Caribbean come alive in their national dish, Stewed Saltfish and Breadfruit. This quintessential recipe encapsulates the essence of island living, marrying the rich, briny notes of salted codfish with the earthy, comforting embrace of breadfruit. Together, they create a harmonious symphony of taste that has been cherished for generations. Picture the azure waves gently lapping against golden shores, a warm breeze carrying the tantalizing scents of the sea and tropical vegetation. It’s in this idyllic setting that locals and visitors alike gather around tables to savor this beloved dish, each bite a celebration of the islands’ vibrant culture and bountiful natural resources.
In this article, we’ll guide you through the art of crafting this culinary masterpiece, ensuring that every step and ingredient is imbued with the authentic spirit of Saint Kitts and Nevis. Whether you’re an avid home cook or a curious traveler yearning to bring a piece of the Caribbean into your kitchen, this recipe promises to deliver a taste of paradise to your plate. So, don your apron and let’s embark on a culinary voyage that will transport you to the sun-kissed shores of Saint Kitts and Nevis, one delectable forkful at a time.
Stewed Saltfish and Breadfruit
Ingredients
- 1 lb salted codfish dried and salted
- 2 large breadfruits
- 2 tablespoons cooking oil
- 1 large onion thinly sliced
- 2 bell peppers any color, thinly sliced
- 2 tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon thyme fresh or dried
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon hot pepper sauce adjust to taste
- 2 tablespoons fresh parsley chopped
- Water for boiling
- Optional: sliced avocado fried plantains, or coleslaw for serving
Instructions
Prepare the Saltfish:
- Rinse the salted codfish under cold water to remove excess salt.
- Cut the codfish into bite-sized pieces and place them in a large bowl.
- Cover the codfish with cold water and let it soak for at least 2 hours, changing the water every 30 minutes. This will rehydrate and desalinate the fish.
Prepare the Breadfruit:
- Peel the breadfruit and remove the core. Cut it into chunks.
- Place the breadfruit chunks in a large pot of salted boiling water. Cook until they are tender, about 15-20 minutes. Drain and set aside.
Cook the Stewed Saltfish:
- In a large skillet, heat the cooking oil over medium heat. Add the sliced onions and bell peppers. Sauté until they are softened and slightly caramelized, about 5 minutes.
- Add the minced garlic, chopped tomatoes, thyme, black pepper, paprika, and hot pepper sauce. Cook for another 3-4 minutes, or until the tomatoes break down.
Add the Rehydrated Saltfish:
- Drain the rehydrated codfish and add it to the skillet with the vegetables. Cook for about 5-7 minutes, stirring gently to combine and evenly distribute the flavors.
Combine with Breadfruit:
- Gently fold the cooked breadfruit into the saltfish mixture. Allow it to cook together for an additional 2-3 minutes, ensuring the flavors meld.
Garnish and Serve:
- Sprinkle chopped parsley over the dish for a fresh burst of flavor.
Optional Sides:
- Serve with slices of avocado, fried plantains, or a side of coleslaw for added texture and taste.