Stewed Saltfish with Spicy Plantains, Coconut Dumplings and Seasoned Breadfruit

Saltfish—the Caribbean term used for dry codfish—is the main ingredient in this classic dish from Saint Kitts and Nevis. The fish is soaked and boiled before it is slowly simmered with onions, garlic, and tomatoes. Other elements of the dish include plantains that are coated in chili peppers and shortly fried, as well as boiled dumplings made from flour and grated coconut. The final part of the dish is the sliced breadfruit that is sautéed together with onions, garlic, thyme, parsley, and red peppers. All the elements are prepared separately and are then served as a whole dish. For a long time, goat water stew was considered as the national dish of Saint Kitts and Nevis, but the competition was held to find a better and more modern representative. Invented by Jacqueline Ryan, stewed saltfish with spicy plantains, coconut dumplings, and seasoned breadfruit was proclaimed as the winner and is now regarded as the national dish of the country and the perfect embodiment of local ingredients and techniques.