STEWED SALTFISH WITH SPICY PLANTAINS AND COCONUT DUMPLINGS
The national cuisine of Saint Kitts and Nevis for a long time was goat water stew, however a competition was organised to select a better and more modern replacement. Stewed saltfish with spicy plantains, coconut dumplings, and seasoned breadfruit, created by Jacqueline Ryan, was declared the winner
Ingredients
Stewed saltfish
- 450 g saltfish
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 450 g tomatoes chopped
- 5 cloves garlic chopped
- 4 tbsp vegetable oil
- 2 tbsp butter
- 6 spring onions finely chopped
- 1 small onion
- salt black pepper
Spicy Plantains
- 3 plantains cut into halves
- 2 tbsp grated ginger
- 1 small onion grated
- ¼ tsp salt
- ¼ tsp chili pepper finely chopped
- vegetable oil
Coconut Dumplings
- 75 g coconut flakes around ½ cup
- 220 g wheat flour around 1½ cups
- ¼ tsp salt
- 1 tbsp vegetable oil
- 1 tbsp butter
- 125 ml water
Seasoned Breadfruit
- 500 g breadfruit unsalted and chopped into 2 ½ cm pieces. Roughly 3 cups
- 2 tbsp vegetable oil
- 1 tbsp butter
- ⅓ red bell pepper diced
- ⅓ green bell pepper diced
- ⅓ yellow bell pepper diced
- 1 onion chopped
- 4 garlic cloves crushed
- 125 ml chicken broth
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Stewed Saltfish
- Soak the saltfish in water for at least 12 hours.
- Boil the fish in freshwater for about 20 minutes, or until it is tender.
- Before removing the bones, scales, and flakes, drain it.
- In a big pan, heat the oil. Combine the peppers, spring onions, onion, and garlic in a large mixing bowl. Cook, covered, for 5 minutes over low heat, stirring periodically.
- Simmer for 2 to 3 minutes over medium heat with the tomatoes.
- Combine the saltfish, butter, salt, and pepper in a mixing bowl. Cover the stew and cook for 5 minutes on low heat.
Spicy Plantains
- Combine all of the ingredients in a mixing bowl. Toss until all of the ingredients are properly mixed. Using batches, fry until golden brown.
- Remove the pan from the heat and drain on paper towels.
Coconut Dumplings
- In a mixing dish, combine the flour, coconut, salt, butter, and oil. Stir in the water gradually to form a firm dough.
- Knead the dough for about 2 minutes on a lightly floured surface.
- Make dumplings in the form you choose.
- Slide the dumplings into the boiling water. With the lid on, cook for 10 to 15 minutes.
Seasoned Breadfruit
- In a big skillet over medium heat, melt the butter, then add the oil. Cook, stirring frequently, for 5 to 8 minutes, or until golden.
- Sauté for 30 seconds with the garlic, thyme, and chopped peppers.
- Remove the pan from the heat and add the breadfruit along with the chicken stock or other liquid. Gently toss to combine and heat through. Season with salt and pepper to taste.
- Serve with hot plantains, dumplings, and saltfish.