Stewed Saltfish with Spicy Plantains and Coconut Dumplings

In St. Kitts and Nevis, this trio is the national dish — by both proclamation and Saturday-morning ritual. Stewed saltfish is the protein, but the dish is not complete without the spicy plantains and coconut-flavored dumplings on the same plate. Each element balances the others: salt against sweet, soft against firm, plain against spiced.

Ingredients

For the saltfish

• 1 lb salt cod, soaked overnight in cold water (changed twice)
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 medium tomatoes, diced
• 4 garlic cloves, minced
• 1 small scotch bonnet, minced (adjust for heat)
• 1 sprig fresh thyme
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp paprika
• Black pepper

For the spicy plantains

• 3 ripe plantains
• 2 tbsp vegetable oil
• 1/2 tsp paprika
• 1/4 tsp cayenne
• Pinch of salt

For the coconut dumplings

• 2 cups all-purpose flour
• 1/3 cup grated fresh coconut (or shredded unsweetened coconut)
• 1/2 tsp salt
• 1/2 tsp sugar
• About 1/2 cup water

Method

For the dumplings

1. Mix flour, coconut, salt, and sugar in a bowl. Gradually add water and mix to form a stiff dough.

2. Knead 2 minutes. Divide and roll into thumb-sized cylinders. Set aside.

3. Bring a pot of salted water to a boil. Drop dumplings in. Cook 12-15 minutes until they float and feel firm. Drain.

For the saltfish

1. After overnight soaking, boil saltfish in fresh water 10 minutes. Drain and let cool. Flake the fish with a fork, discarding skin and bones.

2. Heat oil in a skillet. Add onion and bell pepper. Cook 5 minutes until soft.

3. Add garlic, scotch bonnet, thyme. Stir 30 seconds.

4. Add tomatoes and tomato paste. Cook 6-8 minutes until tomatoes break down into a thick base.

5. Add flaked saltfish and paprika. Stir gently to coat. Cook 5 more minutes. Taste — likely no salt needed.

For the plantains

1. Peel plantains and slice on the diagonal, 1/2 inch thick.

2. Heat oil in a skillet. Fry plantains 3 minutes per side until golden and tender.

3. Drain on paper towels. While still hot, sprinkle with paprika, cayenne, and salt. Toss gently.

Serve a generous mound of stewed saltfish with 4-5 slices of plantain and 3-4 dumplings on the same plate. Traditional condiments: a wedge of avocado and a few slices of cucumber on the side.

The dumplings should be slightly chewy, not fluffy. If they are too soft, you used too much water.