Food Spotlight: St.Kitts and Nevis

St Kitts and Nevis National Dish
Today, we are delighted to publish the National Dish of St. Kitts and Nevis.

St Kitts and Nevis National dish is Stewed saltfish served with spicy plantains, coconut dumplings and seasoned breadfruit. It is a tasty blend of locally available vegetables, spices, coconut and salted cod fish prepared with a distinct  St Kitts-Nevis flavor. You can try the recipe below.
Stewed Salt-fish:

                                                             1lb Salt Fish

                                                             1 lb Tomatoes
                                                             5 cloves chopped garlic
                                                            4 tbsp. vegetable oil
                                                            2 tbsp.Margarine
                                                            6 Scallions Parsley chopped
                                                            1 Small onion chopped 
                                                            Salt and pepper to taste
                                                             1 Green pepper diced                                       

1. Soak salt-fish overnight then boil in fresh water until tender.
2. Drain fish, remove the bones and scales flake.
3. Heat oil in a large heavy saucepan. Add pepper, scallions, onion and garlic. Cover and cook over low heat for five minutes, stirring occasionally. Add the tomatoes and simmer over moderate heat until heated through for about 2 to 3 minutes. Add flaked salt-fish along with margarine, salt and pepper. Cover the stew and simmer over low heat until heated thorough for about five minutes.
4. Arrange the salt-fish on a plate. Sprinkle with parsley and serve with dumplings, breadfruit and spicy plantains.
 Spicy Plantains
3 Medium sized plantains peeled and chopped into 1/2″ pieces
2 tbsp fresh ginger peeled and grated
1 Small onion grated
1/4 tsp of salt
1/4 tsp of hot sauce or finely chopped pepper oil for frying
Combine all the ingredients in a bowl. Toss until mixed. Fry in bathches until golden  brown and cooked. Remove and drain on paper towels. Serve along side saltfish, dumplings and bread-fruit.
Coconut Dumplings
1/2 cup of grated coconut                                   1 tbsp oil
1 1/2 cups of flour                                                  1 tbsp margarine
1/4 tsp of salt                                                            1/2 cup of water
Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in the water to make a stiff dough. Turn onto a lightly floured board and knead for about two minutes. Make dumplings into boiling salted water. Cover and cook for about 10 to 15 minutes.
Seasoned Breadfruit
3 cups full breadfruit chopped into 1″ pieces                                       
 2 tbsp of fresh parleys chopped
2 tbsp oil                                                                                                         
 1 tbsp fresh thyme leaves
1 tbsp unsalted butter or margarine                                                      
 1/2 cup of chicken broth or 1 cube dissolved into 1/2 cup of water
1/2 cup of red pepper diced                                                                         
 1/4 tsp of salt
1 Medium onion chopped                                                                             
 1/4 tsp of freshly ground pepper
4 Garlic cloves crushed

Melt butter or margarine in a heavy saucepan over medium heat the add oil. Add onions and cook until golden about 5 to 8 minutes, stirring often. Add garlic, thyme, red pepper and parsley and saute 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 dumpling, saltfish and spicy plantain.

St. Kitts and Nevis National Flag.
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