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Breadfruit and Saltfish of St. Ann's Bay
St. Ann's Bay — Mother recipe · en it
A traditional dish from St. Ann's Bay, a sweet and savory blend with the crunchiness of breadfruit and the freshness of saltfish.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 4 breadfruits
- 200 g of saltfish
- 50 g of cane sugar
- 1 onion
- 2 tablespoons of palm oil
- 1 tablespoon of palm vinegar
- Salt and pepper to taste
- 1 lemon
- 1 tablespoon of chili
- 2 tablespoons of soy sauce
- 1 tablespoon of grated ginger
- 1 tablespoon of coriander
Method
- Clean the breadfruits, slice them thinly and set aside.
- Clean and chop the onion into cubes.
- In a pan, heat the palm oil and sauté the onion for 5 minutes.
- Add the saltfish, palm vinegar, cane sugar, chili, soy sauce, ginger, and coriander. Stir well.
- Add the breadfruit slices and cook for an additional 10 minutes, adding a little water if needed.
- Fry the lemon in another pan and add the juice to the dish.
- Stir occasionally and season with salt and pepper. Serve hot.
The story
The breadfruit and saltfish of St. Ann's Bay is a dish that dates back to the English colonization, where saltfish was preserved for its long shelf life and combined with the local breadfruit.
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