Roasted Breadfruit and Saltfish
The Quirky Foodster Team
Ingredients
- Whole breadfruit, mature but firm — 1
- 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
- Salt, — to taste
Method
- Pierce the breadfruit and roast whole over hot coals, turning occasionally, for 45-60 minutes until the skin blackens and the flesh softens.
- Meanwhile, 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 5 minutes; season with black pepper.
- Peel the charred skin from the roasted breadfruit and cut into wedges.
- Serve the breadfruit warm alongside the seasoned saltfish.
Introduction: Fire-roasted breadfruit served alongside seasoned flaked saltfish — the national dish of Saint Vincent and the Grenadines, enjoyed at breakfast.
Cultural Background: This pairing is officially recognised as the national dish, combining a smoky-roasted starchy staple with preserved cod in a tradition of resourceful island cooking passed down through generations.
Tips: Turn the breadfruit regularly on the fire for even roasting. Soak saltfish longer if very salty, changing the water once.
Variations: Boil the breadfruit instead of roasting for a quicker, milder version; a vegan version swaps saltfish for sautéed jackfruit.
Storage: Store saltfish and breadfruit separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat saltfish gently in a covered pan; warm breadfruit in a low oven or dry pan.
Nutrition: Approx. 390 kcal, 18 g protein, 44 g carbohydrate, 15 g fat per serving.
FAQs:
Q: Why roast the breadfruit instead of boiling it?
A: Roasting gives a distinctive smoky flavour central to this national dish, though boiling is a valid quicker alternative.
Q: Can I use fresh fish instead of saltfish?
A: Yes, though it will lack the traditional cured flavour; season with extra salt.
- Whole breadfruit, mature but firm — 1
- 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
- Salt, — to taste
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