National dish of St. Kitts & Nevis
Stewed Saltfish, Spicy Plantains, Seasoned Breadfruit and Coconut Dumplings
Ingredients for Stewed Saltfish:
Ingredients for Spicy Plantains:
Ingredients for Seasoned Breadfruit:
Ingredients for Coconut Dumplings:
Instructions for Stewed Saltfish:
Soak saltfish overnight then boil in fresh water until tender. Drain fish, remove the bones and scales and flake. Heat oil in a large heavy saucepan. Add pepper, scallions, onion and garlic. Cover and cook over low heat for 5 minutes, stirring occasionally. Add the tomatoes and simmer over moderate heat until heated through for about 5 minutes. Arrange the saltfish on a plate. Sprinkle with parsley and serve with dumplings, breadfruit and spicy plantains.
Instructions for Spicy Plantains:
Combine all the ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked. Remove and drain on paper towels. Serve alongside saltfish, dumplings and breadfruit.
Instructions for Seasoned Breadfruit:
Melt butter or margarine in a heavy saucepan over medium heat then 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 blen and heat through. Season to taste with salt and pepper. Serve with dumpling, saltfish and spicy plantain.
Instructions for Coconut Dumplings:
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 2 minutes. Make dumplings in desired shape. Slide dumplings into boiled salted water. Cover and cook for about 10 to 15 minutes.
With its rich soil, St. Kitts and Nevis grow a wide variety of fresh produce. Abundant seafood and meats such as goat add to the diet. The style of cooking is fairly simple, flavored much like other West Indian cuisine. Goat water stew, perhaps the country's most well-known dish, mixes goat, breadfruit, green pawpaw (papaya), and dumplings (also known as "droppers") in a tomato-based stew. Another favorite dish is cook-up, or pelau, which combines chicken, pig tail, saltfish and vegetables with rice and pigeon peas. Conkies bear a large similarity to tamales, though instead of having filling rolled inside the dough, the cornmeal is mixed together with grated sweet potato, pumpkin, coconut, and a few other ingredients; after wrapping the dough in banana leaves, they're boiled rather than steamed. Sweets tend to be simply made, sometimes with nothing more than fruit, like tamarind or guava, and sugar. Rum is as popular on St. Kitts and Nevis as it is throughout the Caribbean. The Brinley Gold Company manufactures rum on St. Kitts, with such distinctive flavors as coffee, mango, and vanilla. But the national drink is actually Cane Spirits Rothschild (often abbreviated to CSR), distilled from fresh sugar cane. Belmont Estate and St. Kitts Rum also make rum on the island. In addition several of the beach bars will provide moonshine rum produced by individuals with homemade stills. Many villages on Nevis hold cookouts on Friday and Saturday nights, where people come together to eat, drink, play games like dominoes, and have a good time.