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Roasted Breadfruit and Fried Jackfish

The article introduces the national dish of Saint Vincent and the Grenadines, Roasted Breadfruit and Fried Jackfish, highlighting its significance in the island nation's culinary heritage. This iconic combination showcases the resourcefulness of the islanders, utilizing locally abundant ingredients - breadfruit and jackfish. The roasting process enhances the breadfruit's creamy texture and earthy flavor, complementing the crispy, golden-fried jackfish. Beyond its taste, the dish holds cultural importance, symbolizing communal gatherings and celebrations. The article promises to guide readers through the preparation process, enabling them to recreate this cherished dish at home. With straightforward instructions and common ingredients, readers can bring a taste of the Caribbean into their own kitchens, experiencing a flavorful journey to Saint Vincent and the Grenadines.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course, National Dish
Cuisine Saint Vincent and the Grenadines
Servings 6 people
Calories 340 kcal

Ingredients
  

For Roasted Breadfruit:

  • 2 ripe breadfruits
  • Olive oil or butter
  • Salt to taste

For Fried Jackfish:

  • 6 jackfish fillets or any firm white fish
  • 2 cups all-purpose flour
  • Salt and pepper to taste
  • Cooking oil for frying
  • Lemon wedges for garnish

Instructions
 

Roasted Breadfruit:

  • Preheat your oven to 375°F (190°C).
  • Wash and dry the breadfruit. Cut off the stem and make shallow cuts around the circumference.
  • Place the breadfruit on a baking sheet and drizzle with olive oil or spread with butter. Sprinkle with salt.
  • Roast the breadfruit in the preheated oven for about 1 hour, or until the skin is charred and the flesh is tender.
  • Let the breadfruit cool for a few minutes, then peel off the skin and remove any core. Cut the flesh into slices or chunks and serve.

Fried Jackfish:

  • In a shallow dish, mix together the flour, salt, and pepper.
  • Heat a generous amount of cooking oil in a skillet over medium-high heat.
  • Dredge the jackfish fillets in the seasoned flour, making sure they're evenly coated.
  • Carefully place the coated fillets in the hot oil and fry for about 3-4 minutes on each side, or until they are golden brown and cooked through.
  • Remove the fried jackfish from the oil and drain on paper towels to remove excess oil.
  • Serve the fried jackfish hot with lemon wedges for garnish.

Notes

Enjoy your delicious Roasted Breadfruit and Fried Jackfish, a taste of Saint Vincent and the Grenadines!
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