Entree: Saint Kitts and Nevis – Saltfish and Dumplings

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), soaked 8–12 hours and drained
- 2 tbsp (30 ml) vegetable oil, plus extra for dumpling pan if frying
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 1 green bell pepper, thinly sliced (about 6 oz / 170 g)
- 2–3 scallions (green onions), sliced (about 1 oz / 30 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium tomato, diced (about 5 oz / 150 g)
- 1 scotch bonnet pepper, whole or seeded and minced, optional
- 1 tsp (5 ml) dried thyme (or 1 tbsp fresh thyme leaves)
- 1/2 tsp (2.5 ml) black pepper
- 1 tbsp (15 ml) lime juice or white vinegar
- 2 tbsp (8 g) chopped fresh parsley
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil (for dumpling dough)
- 3/4 cup (180 ml) water, plus more as needed for dumpling dough
- Salt and freshly ground black pepper, to taste (for finishing)

Instructions

1. Rinse the soaked saltfish under cold water, remove any bones and skin, and flake into bite-size pieces. If very salty after initial soak, change water and simmer the fish in fresh water for 10 minutes, then drain and flake.
2. Make the dumpling dough: in a bowl combine 2 cups (250 g) flour, 1 tbsp (15 g) baking powder and 1 tsp (5 g) salt. Stir in 1 tbsp (15 ml) oil and about 3/4 cup (180 ml) water, mixing until a soft but not sticky dough forms. Add a little more water or flour if needed, then knead briefly and divide into 12–16 equal pieces; shape each into a small log or round.
3. Bring a large pot of salted water to a boil, add the dumplings and boil until they float and are cooked through, about 10–12 minutes. Remove with a slotted spoon and keep warm covered.
4. While dumplings cook, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Sauté sliced onion 3–4 minutes until softened. Add bell pepper, scallions and minced garlic and cook another 2 minutes.
5. Stir in diced tomato, scotch bonnet (if using), and thyme. Cook until tomatoes break down and the mixture is fragrant, 3–4 minutes.
6. Add the flaked saltfish to the skillet, sprinkle with 1/2 tsp (2.5 ml) black pepper and 1 tbsp (15 ml) lime juice or vinegar. Toss gently and cook 4–5 minutes until heated through and flavors meld; taste and adjust seasoning (do not oversalt).
7. Stir in chopped parsley and remove from heat. If desired, toss a few dumplings in the skillet briefly to coat with the saltfish mixture or serve dumplings alongside a generous portion of saltfish. Serve hot.