The combination of fresh veggies and freshly caught fish that these islands provide lead to the creation of this nation’s signature dish of Stewed Salt Fish with Dumplings, Spicy Plantains, and Breadfruit.
Boil the fish in freshwater until tender, for about 20 minutes.
Drain it before removing bones, scales, and flakes.
Heat oil in a large pan. Add peppers, spring onions, onion, and garlic. Cover and cook over low heat for 5 minutes, stirring occasionally.
Add the tomatoes and simmer over medium heat for 2 to 3 minutes.
Add saltfish, butter, salt, and pepper. Cover the stew and simmer over low heat for 5 minutes.
Spicy Plantains
Combine all ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked.
Remove and drain on paper towels.
Coconut Dumplings
Place flour, coconut, salt, butter and oil in a bowl. Gradually stir in water to make a stiff dough.
Turn onto a lightly floured board and knead for about 2 minutes.
Make dumplings in the desired shape.
Slide dumplings into boiling water. Cover and cook for about 10 to 15 minutes.
Seasoned Breadfruit
Melt butter in a heavy pan over medium heat, then add oil. Add onions and cook 5 to 8 minutes until golden, stir often.
Add garlic, thyme and chopped peppers, sauté for 30 seconds.
Remove from heat and add breadfruit with chicken broth or other prepared liquid. Toss gently to blend and heat through. Season to taste with salt and pepper.
Serve with dumplings, saltfish, and spicy plantains.