Entree: Saint Vincent and the Grenadines – Roasted Breadfruit and Saltfish

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 25 min

Ingredients

- 1 medium breadfruit (about 2.5–3.5 lb (1.1–1.6 kg))
- 1 lb (454 g) saltfish (salted cod), rinsed and soaked to remove excess salt
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 medium tomatoes, diced (about 10 oz (280 g))
- 1 scotch bonnet pepper, seeded and finely chopped (about 0.5 oz (15 g)) — use with caution
- 2 cloves garlic, minced (about 6 g)
- 2 scallions (green onions), sliced (about 2 oz (60 g))
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (60 ml) water (for the saltfish pan)
- 1 tbsp (14 g) butter (optional, for breadfruit)
- Chopped fresh parsley or chadon beni (culantro) for garnish (optional)

Instructions

1. Rinse the saltfish and place in a bowl of cold water. Change the water and soak for 2–4 hours (or overnight) in the refrigerator, refrigerating, to leach out salt; then drain. For quicker desalting, boil the saltfish in fresh water 10–15 minutes, drain, then simmer in fresh water 10 minutes and drain again. Once desalinated, remove bones and skin and flake the fish into bite-size pieces.
2. Preheat oven to 400°F (200°C). Wash the breadfruit, trim off the top stem and any soft spots. Place whole on a baking sheet. Roast in the oven for 45–60 minutes, turning once, until the skin is charred and the flesh is tender when pierced with a knife. (If you have access to an open fire or grill, roast over coals for a smokier flavor.)
3. When breadfruit is cool enough to handle, split or peel it: cut into quarters, remove the core if tough, and slice into serving wedges. Brush with butter if using and keep warm.
4. While the breadfruit roasts, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until softened. Add the garlic and scallions and cook 1 minute.
5. Add the diced tomatoes and scotch bonnet pepper and cook until tomatoes begin to break down, about 4–5 minutes. Stir in the flaked saltfish, 1/4 cup (60 ml) water, thyme, and black pepper. Simmer gently 5–7 minutes until flavors meld and liquid reduces slightly. Taste and adjust with a little more water if too dry.
6. Finish the saltfish with 1 tbsp (15 ml) lime juice and chopped parsley or chadon beni if using. Remove from heat.
7. Serve generous portions of roasted breadfruit with the warm saltfish spooned over or alongside. Enjoy hot.