Savoury and sweet. Here’s a stewed saltfish, dumplings and plantain recipe from Chef Kevin Jones inspired by the beautiful islands of St. Kitts and Nevis.
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In Partnership with British Airways
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to St. Kitts and Nevis to get a taste of the real deal.
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to St. Kitts and Nevis to get a taste of the real deal.
Serves
6
For The Saltfish:
Salted Cod
Onion
Green Bell Pepper
Bell Pepper
Garlic Clove
Scotch Bonnet Chilli
Thyme
Black Pepper
Garlic Powder
Tomato
Tomato Purée
Spring Onion
Vegetable Oil
Salt
Black Pepper
For The Dumplings:
Plain Flour
Fine Cornmeal
Salt
Water
Desiccated Coconut
For The Plantains:
Plantain
Salt
Vegetable Oil
In Partnership with British Airways
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to St. Kitts and Nevis to get a taste of the real deal.
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to St. Kitts and Nevis to get a taste of the real deal.
Serves
6
For The Saltfish:
Salted Cod
Onion
Green Bell Pepper
Bell Pepper
Garlic Clove
Scotch Bonnet Chilli
Thyme
Black Pepper
Garlic Powder
Tomato
Tomato Purée
Spring Onion
Vegetable Oil
Salt
Black Pepper
For The Dumplings:
Plain Flour
Fine Cornmeal
Salt
Water
Desiccated Coconut
For The Plantains:
Plantain
Salt
Vegetable Oil
Unlock Mob Premium
In Partnership with British Airways
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to St. Kitts and Nevis to get a taste of the real deal.
Food is one of the main reasons why we travel. That's why we’ve teamed up with British Airways and a range of chefs to produce a series of original recipes that champion the flavours of the Caribbean islands. British Airways flies to more Caribbean islands than any other airline so click below to book a trip to St. Kitts and Nevis to get a taste of the real deal.
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Step 1.
Place the salt fish in a medium size pot, with enough water just to cover it. Then bring to a boil for 10 mins. Drain and repeat. Allow the saltfish to cool enough to handle, then flake with a fork removing any bones. Set aside.
Step 2.
Dice the onion, green pepper and red pepper. Finely chop the garlic and stab a hole in the scotch bonnet, but leave it whole. Pick the thyme leaves from the stems.
Step 3.
Heat a large saucepan with oil over medium heat. Add onion, thyme, garlic, scotch bonnet and peppers with a pinch of salt. Cook for 7-8 mins or until the onions are translucent.
Step 4.
Add the flaked saltfish, diced tomatoes, tomato purée and seasonings. Cook for 25 mins on low heat with a lid until tomatoes are super soft. Season to taste with salt and pepper. Finely slice the spring onions and sprinkle over top. Set aside and keep warm.
Step 5.
To make the dumplings, tip the flour, coconut, cornmeal, and salt into a bowl and mix thoroughly. Add in 180ml of water while gradually mixing, to form a shaggy dough. Tip onto a clean surface and knead the dough for 10 mins.
Step 6.
Cover the bowl with a cloth and Allow dough to rest for 10 mins. Pull the dough apart forming a golf ball size shape. Roll each piece into a ball, and flatten the middle with your thumb. You want these around 4-5cm thick.
Step 7.
Bring a pan of water to a boil. Place the dumplings into the boiling water and boil for 20 mins and cook until they start to float.
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