Saint Kitts and Nevis Cuisine - Ethnic Foods R Us

Foods are abundant in the two small islands in the Caribbean that are one country, the sovereign nation of Saint Kitts and Nevis. Saint Kitts and Nevis Cuisine makes use of all of the island’s resources.

(Photo Attributed to Author: Nesnad at English Wikipedia)

Rich soils produce all kinds of fresh produce, vegetables and exotic fruits, like pawpaw (papaya) and breadfruit. The oceans provide an abundance of seafoods and on land are raised livestock, chicken and goat are favorite meats on the islands.

Saint Kitts and Nevis cuisine has a strong African influence, brought to it during the French and British occupations, when slaves were imported from Africa. Naturally, French and British cuisine also is an influence, as well as Irish (Irishmen were also enslaved during the occupations), and the native Caribs also kept their tastes alive in what we know today as Saint Kitts and Nevis Cuisine.

The cooking style is quite simple, yet marvelously elegant in its combination of flavors – very similar to the cuisine of the West Indies. The favorite alcoholic drink is rum, and the country’s national dish is what we have for you below, first of many offerings to come. So enjoy preparing a sumptuous meal of …

Saint Kitts and Nevis Cuisine!

Stewed Salt Fish with Coconut Dumplings,
Spicy Plantains and Breadfruit

Ingredients:

For the Stewed Salt fish-

1 lb. salt fish
1 green bell pepper, seeded and diced
1 lb. tomatoes, rough chopped
6 large cloves garlic, rough chopped
4 tbsp. vegetable oil
2 tbsp. margarine
6 green onions, chopped fine
2 tbsp. fresh parsley, chopped fine
1 small onion, peeled and rough chopped
Original No-Salt Sun Seasoning (or Mediterranean Spice Blend, as a good substitute)
Jerk Spice seasoning

For the Spicy Plantains-

3 medium sized plantains, peeled and crosscut in half
2 tbsp. fresh ginger root, peeled and grated
1 small onion, peeled and grated
1/4 tsp. salt
1/2 tsp. sriracha hot sauce
vegetable oil for frying

For the Coconut Dumplings-

1/2 cup shredded coconut
1-1/2 cups all-purpose flour
1/4 tsp. salt
1 tbsp. vegetable oil
1 tbsp. margarine
1/2 cup of water

For the Seasoned Breadfruit-

3 cups peeled and chopped into 1″ cubes, fresh breadfruits
2 tbsp. vegetable oil
1 tbsp. unsalted butter or margarine
1/2 cup diced red bell pepper
1 medium onion, peeled and rough chopped
6 large garlic cloves, peeled and smashed
2 tbsp. fresh parsley, chopped fine
1 tbsp, fresh thyme leaves
1/2 cup chicken broth
1/2 tsp. salt
1/2 tsp. freshly ground black peppercorns

Directions:

For the Stewed Salt Fish-

Soak salt fish in water the night before you prepare your meal.
The next day, boil it in fresh water until fork tender, drain, de-bone, and scale the fish (if it did not come already filleted).
Heat the oil in a large, heavy duty skillet.
Add bell pepper, green onions, garlic and onion, then cover the skillet and over low heat for 5 minutes, stirring now and then.
Turn the heat up to medium, add in the tomatoes and simmer for 5 minutes, then add in the salt fish, margarine, and a few dashes each of Jerk Seasoning and Original No-Salt Sun Spice seasoning. (Note: if you can’t get this particular spice, a Mediterranean Spice Blend will give you the same flavor)
Cover the skillet and simmer for 5 more minutes, then arrange the stewed salt fish on a platter.

For the Spicy Plantains-

Combine all ingredients in a large mixing bowl and toss together until well mixed.
Fry your plantains in oil over medium high heat until well cooked and turning a rich golden brown.
Remove from the skillet and drain off the oil on paper towels, patting the top surfaces with more paper towels.

For the Coconut Dumplings-

Place shredded coconut, flour, margarine and salt in a large mixing bowl.
Stir water in a little at a time, until you have a stiff dough.
Place the dough on a flat, clean, lightly floured surface and knead for about 5 minutes.
Mold the dumplings into your desired shape, then slip them into boiling water.
Cover the pot and cook for about 12 to 15 minutes.

For the Seasoned Breadfruit-

Melt butter or margarine in a heavy duty skillet over medium heat, and then add the oil.
Now add in the onions and cook, 6 to 8 minutes, stirring often, until nice and golden in color.
Next add in the parsley, red bell pepper, garlic and thyme, and sauté for just a half a minute.
Take the skillet off the burner, and in the cubed breadfruit with the chicken broth.
Toss the breadfruit cubes, gently, enough to blend them with the other ingredients and heat them through.
Do a taste test, and season to taste with salt and pepper.
To serve your Saint Kitts and Nevis Cuisine National Dish, arrange generous portions in an attractive fashion of Salt Fish, Spicy Plantains, Spicy Breadfruit, and Coconut Dumplings on each serving plate.
And don’t forget the rum, serve dark rum and/or spiced rum!

For more Saint Kitts and Nevis dishes, click on the recipes below:

Callaloo Soup with Crab

Conch Chowder

Mango Chutney