🇻🇨Coconut Dumpling and Blackfish//Barrouallie/St. Vincent and the Grenadines

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

blackfish

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia is a leaner fish option, while cod is often less expensive.

Scrub the blackfish with lime to remove the strong smell and wash it thoroughly.

Place the cleaned blackfish in a pot, cover with water, and boil on medium-high heat for 30 minutes.

Grate the coconut for the dumplings.

In a mixing bowl, combine 1.5 cups flour with a sprinkle of salt and the grated coconut.

Knead the mixture until a soft dough forms; if you want stiffer dumplings, add more flour.

After boiling the blackfish for 30 minutes, drain the water and rinse with cold water.

Shred the blackfish into small pieces, discarding any fat.

Shape the dumpling dough into small balls and flatten them slightly.

Bring water to a boil in a pot and add the dumplings, boiling them for 10-15 minutes until they float to the surface.

In a skillet, heat coconut oil and sauté onion, bell pepper, garlic, tomatoes, and habanero pepper.

Add a small amount of tomato ketchup to the sautéed vegetables, if desired.

Add the shredded blackfish to the skillet and mix well, optionally adding a little water for sauce.

Let the mixture simmer on low heat, tasting and adjusting seasoning as necessary.

Once the dumplings float, remove them from the pot and serve alongside the blackfish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens