Stewed Salt Fish with Spicy Plantains and Coconut Dumplings

About This Recipe

St. Kitts and Nevis' national dish combines three distinct elements into one celebratory plate: salt fish stewed with tomatoes, onions, and peppers; ripe plantains pan-fried with spice; and boiled dumplings enriched with coconut milk. It is served at national events, family Sundays, and cultural celebrations.

Ingredients

Serves 4

• 300 gsalt cod, desalted and flaked
• 2 wholeripe plantains, sliced
• 1½ cupsall-purpose flour
• ½ cupcoconut milk
• 1 wholeonion, diced
• 1 tspallspice

Instructions

1. 1

   Make coconut dumplings

   Mix flour with coconut milk and a pinch of salt to a firm dough. Roll into small ovals and boil in salted water for 15 minutes until cooked through.

2. 2

   Stew the salt fish

   Sauté onion in oil until soft. Add flaked cod, diced tomato, and sweet pepper. Cook 8 minutes, stirring often.

3. 3

   Fry the plantains

   Season plantain slices with allspice, salt, and a pinch of cayenne. Pan-fry in oil 2–3 minutes per side until caramelised.

4. 4

   Plate

   Arrange dumplings, stewed fish, and plantains on a plate and serve hot.

Variations

• •

  Add sautéed callaloo greens as a fourth element.

• •

  Use green plantains for a less sweet, firmer result.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store components separately in the fridge up to 2 days. Reheat fish and plantains in a pan.

Frequently Asked Questions