Country: Saint Kitts And Nevis Servings: Serves 6

Ingredients

• Saltfish – 1 lb / 450 g
• Plantains – 3 ripe
• Breadfruit – 1 medium
• All-purpose flour – 2 cups / 250 g
• Grated coconut – 1 cup / 100 g
• Coconut milk – 1 cup / 240 ml
• Onion – 1 large, chopped
• Bell pepper – 1 medium, chopped
• Scotch bonnet pepper – 1 small, chopped
• Garlic – 3 cloves, minced
• Thyme – 1 tsp
• Black pepper – 1/2 tsp
• Salt – to taste
• Vegetable oil – 4 tbsp / 60 ml

Instructions

1. Rinse the saltfish in cold water to remove excess salt, then soak it in water for at least 4 hours, changing the water once.
2. Boil the soaked saltfish in fresh water for 20 minutes until tender, then drain and flake it into small pieces.
3. While the saltfish is boiling, peel and slice the plantains. Toss them with a mix of salt and black pepper.
4. Heat 2 tbsp of vegetable oil in a skillet, then fry the plantains until golden brown. Set aside.
5. In a large pot, heat the remaining oil over medium heat. Sauté the onion, bell pepper, garlic, and Scotch bonnet until the onion is translucent.
6. Add the flaked saltfish, thyme, and black pepper to the pot, stir to combine and let it cook for another 10 minutes.
7. For the dumplings, mix flour, grated coconut, and coconut milk in a bowl until a dough forms. Shape into small balls.
8. Peel and slice the breadfruit into wedges. Steam until tender and toss with salt and black pepper.
9. Add the coconut dumplings to the pot with the saltfish, cover, and let them steam over low heat for 15 minutes.
10. Serve the stewed saltfish with the spicy plantains, seasoned breadfruit, and coconut dumplings.

Substitutions

• Saltfish -> Codfish
• Coconut milk -> Almond milk with 1 tbsp coconut extract
• Breadfruit -> Sweet potatoes

Enhancements in the Next Evolution

• Enhance the dumplings by adding a pinch of nutmeg.
• Include a splash of lime juice over the plantains for added zing.
• Incorporate fresh parsley for garnish to add color and freshness.