North America → 🇰🇳 Saint Kitts and Nevis → Basseterre
Stewed Saltfish with Dumplings
Kittitian · medium · serves 4
prep 20 min · cook 30 min
~568 cal · 53g protein · 57g carbs · 12g fat (estimated, per serving)
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Stewed saltfish with boiled dumplings
🇰🇳 Basseterre
Stewed saltfish is the heart of the St. Kitts and Nevis national dish. Salt cod is simmered with tomato, onion, sweet pepper, and thyme into a savory stew and served at breakfast with boiled flour dumplings and ground provisions like breadfruit or green banana.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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10 oz salt cod (saltfish), soaked and flaked
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1 onion
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2 tomato
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1 sweet pepper
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2 sprigs thyme
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3 cloves garlic
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1/2 Scotch bonnet
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2 cups flour (for dumplings)
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3 tbsp neutral oil
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to taste black pepper
Instructions
1
Soak and boil the saltfish to remove excess salt, then drain, flake, and set aside.
2
Sauté the onion, garlic, sweet pepper, thyme, and Scotch bonnet in oil, then add the tomato and cook down.
3
Stir in the flaked saltfish and a splash of water and simmer 10 minutes into a savory stew.
4
Meanwhile knead the flour with water and salt, roll into dumplings, boil until they float, and serve with the stew.
St. Kitts and Nevis national breakfast.
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🌏 While it simmers — know your destination
📍
Basseterre. A Caribbean capital that slow-cooks goat water on weekends.
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Saint Kitts and Nevis. A two-island federation that simmers goat water on Saturdays.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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