Caribbean Delight: Spicy Stewed Saltfish with Coconut Dumplings and Seasoned Breadfruit

Ingredients

• 500g (1.1 lb) saltfish, soaked and deboned 500g (1.1 lb) saltfish, soaked and deboned
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon hot pepper sauce 1 teaspoon hot pepper sauce
• 4 ripe plantains, sliced 4 ripe plantains, sliced
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 100g (3.5 oz) grated coconut 100g (3.5 oz) grated coconut
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 breadfruit, peeled and sliced 1 breadfruit, peeled and sliced
• 2 tablespoons butter 2 tablespoons butter
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, bell pepper, and tomatoes. Sauté until the vegetables are softened.
2. 2.
   Add the saltfish to the pot and stir well to combine with the vegetables. Cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle in the thyme, paprika, allspice, black pepper, and hot pepper sauce. Stir to coat the saltfish and vegetables with the spices.
4. 4.
   Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, allowing the flavors to meld together.
5. 5.
   Meanwhile, in a mixing bowl, combine the all-purpose flour, grated coconut, baking powder, and salt. Gradually add water and knead until a soft dough forms.
6. 6.
   Shape the dough into small dumplings and drop them into the simmering stew. Cover the pot and let the dumplings cook for 15 minutes, or until they are cooked through.
7. 7.
   In a separate pan, melt the butter over medium heat. Add the sliced breadfruit and cook until golden brown on both sides.
8. 8.
   Serve the stewed saltfish with the coconut dumplings, seasoned breadfruit, and sliced plantains. Garnish with fresh cilantro.

Treat your ingredients with care...

• Saltfish — Make sure to soak the saltfish overnight and rinse it thoroughly to remove excess saltiness.
• Coconut — Use freshly grated coconut for the best flavor and texture.
• Breadfruit — Choose a ripe breadfruit that is slightly soft to the touch for easier slicing and cooking.

Tips & Tricks

• For a milder version, reduce the amount of hot pepper sauce or omit it altogether.
• Adjust the seasoning according to your taste preferences by adding more or less of the spices.
• Serve with a side of fresh salad or steamed vegetables to add a refreshing element to the meal.
• If breadfruit is not available, you can substitute it with roasted sweet potatoes or yams.
• To make the dish spicier, add a few slices of Scotch bonnet pepper to the stew while it simmers.

Serving advice

Serve the stewed saltfish, coconut dumplings, and seasoned breadfruit hot, garnished with fresh cilantro. Accompany the dish with a side of sliced avocado or a tangy mango salsa for a burst of tropical flavors.

Presentation advice

Arrange the stewed saltfish in the center of the plate, surrounded by the coconut dumplings and seasoned breadfruit. Place the sliced plantains on top of the saltfish for an attractive presentation. Drizzle some of the stew sauce over the dish and garnish with fresh cilantro leaves for a pop of color.