Stewed Saltfish and Spicy Plantains
The Quirky Foodster Team
Ingredients
- Salted cod, soaked overnight and drained — 300 g (10 oz)
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Tomato, chopped — 1
- Sweet pepper, sliced — 1
- Garlic, minced — 2 cloves
- Spring onions, chopped — 2
- Black pepper — 1/4 tsp
- Ripe plantains, peeled and sliced diagonally — 3
- Paprika — 1/2 tsp
- Cayenne pepper — 1/4 tsp
- Oil for frying plantains
Method
- Boil the soaked saltfish for 10 minutes, then drain and flake, removing skin and bones.
- Heat oil in a pan and sauté onion, garlic, sweet pepper and tomato until softened.
- Add the flaked saltfish and spring onions, cooking for 5 minutes; season with black pepper.
- In a separate pan, heat oil for frying the plantains over medium heat.
- Toss the plantain slices with paprika and cayenne pepper.
- Fry the plantains for 2-3 minutes per side until golden and caramelised at the edges.
- Serve the stewed saltfish hot alongside the spiced fried plantains.
Introduction: Often cited as the national dish of Saint Kitts and Nevis: flaked saltfish stewed with vegetables, served with fried spiced plantains.
Cultural Background: This combination represents the everyday resourcefulness of island cooking — preserved fish stretched with fresh vegetables, paired with sweet, spice-dusted plantains. It is widely regarded as the country's national dish and appears on menus across both islands.
Tips: Use plantains that are ripe but still firm (yellow with some black spots) for the best balance of sweetness and structure when frying.
Variations: Add a whole scotch bonnet to the saltfish while stewing for extra heat; a milder version omits the cayenne on the plantains.
Storage: Store saltfish and plantains separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat the saltfish in a covered pan over low heat; reheat plantains briefly in a dry skillet to restore some crispness.
FAQs:
Q: What makes this the national dish?
A: It combines the islands' two most iconic ingredients — preserved saltfish and plantain — in a dish found in nearly every Kittitian household.
Q: Can I use unripe plantains instead?
A: Ripe plantains are traditional for their sweetness, but green plantains can be boiled and served as a starchier alternative.
- Salted cod, soaked overnight and drained — 300 g (10 oz)
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Tomato, chopped — 1
- Sweet pepper, sliced — 1
- Garlic, minced — 2 cloves
- Spring onions, chopped — 2
- Black pepper — 1/4 tsp
- Ripe plantains, peeled and sliced diagonally — 3
- Paprika — 1/2 tsp
- Cayenne pepper — 1/4 tsp
- Oil for frying plantains
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