Stew Saltfish and Coconut Dumplings | National dish St Kitts and Nevis

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a gluten-free option.

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Smoked mackerel offers a similar flavor, while canned tuna is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Bring a pan of water to the boil and add the saltfish, cover and let it simmer.

In a bowl, mix plain flour and baking powder together.

Add grated fresh coconut to the flour mixture and mix well.

Pour in coconut milk to bind the dumplings and mix until a soft dough forms.

Cover the dough with a tea towel and let it rest.

Rinse the cooked saltfish with cold water and set aside.

Flake the saltfish gently with your hands.

Heat vegetable oil in a pan and add chopped tomatoes, onions, sweet peppers, and garlic, cooking until tender.

Add fresh thyme and flaked saltfish to the pan, folding it in lightly.

Pour in coconut milk and stir, then finish with chopped spring onions and coriander.

In another pan, bring salted water to a boil and separate the dumpling dough into even parts, flattening them before adding to the water.

Cover the dumplings and let them simmer until cooked, then strain them.

Serve the dumplings with the coconut saltfish mixture on the side, garnished with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary