Kittitian Saltfish, Spicy Plantain & Coconut Dumpling Skillet – Authentic Saint Kitts and Nevis Recipe
Classic Kittitian national plate pairing savory tomato-sautéed fish with sweet plantains and coconut dumplings.
- Country of Origin
- 🇰🇳 Saint Kitts and Nevis (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Flaked salted cod (or white fish), Caramelized ripe plantains, Boiled coconut dumplings, Sweet bell peppers, Tomatoes
Ingredients for Kittitian Saltfish, Spicy Plantain & Coconut Dumpling Skillet (4 Servings)
- 1.25 lbs (or 2.5 cups) flaked salted cod (or white fish), prepped into bite-sized pieces
- 1.5 cups caramelized ripe plantains, washed and trimmed
- 1 cup boiled coconut dumplings
- 1 medium onion and 3 cloves garlic, finely minced with sweet bell peppers
- 1.5 tbsp traditional Saint Kitts and Nevis seasoning (tomatoes, thyme, scallions, hot pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and sweet bell peppers for 2–3 minutes until softened and fragrant.
- Add flaked salted cod (or white fish) and caramelized ripe plantains along with tomatoes, thyme, scallions, hot pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with boiled coconut dumplings and serve straight from the skillet.