My Top 3 Grenadian Recipes to try for Independence Day | @SpiceIslandCooking473

Prepare the saltfish by soaking it in water overnight to remove excess salt.

Peel and chop the breadfruit into large chunks.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper to the pot and sauté until fragrant, about 3-4 minutes.

Stir in the soaked saltfish and chicken pieces, cooking until the chicken is browned, about 5-7 minutes.

Add the breadfruit chunks to the pot, mixing well with the other ingredients.

Pour in the coconut milk and enough water to cover the ingredients.

Add thyme, scotch bonnet pepper, carrots, and pimento seeds to the pot.

Season with black pepper and bring the mixture to a gentle boil.

Reduce heat to low, cover the pot, and simmer for about 30-40 minutes, until the breadfruit is tender.

Check occasionally, adding more water if necessary to prevent sticking.

Once cooked, remove the scotch bonnet pepper and adjust seasoning if needed.

Serve hot, garnished with chopped green onion.

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