North America → 🇻🇨 Saint Vincent and the Grenadines → Kingstown
Roast Breadfruit and Fried Jackfish
Vincentian · medium · serves 4
prep 25 min · cook 50 min
~398 cal · 40g protein · 36g carbs · 10g fat (estimated, per serving)
🍽️
Charred breadfruit wedges with fried fish and tomato sauce
🇻🇨 Kingstown
Roasted breadfruit and fried jackfish is the national dish of Saint Vincent and the Grenadines, where breadfruit is the national fruit. The breadfruit is charred whole over open flame until smoky and tender, then paired with jacks (small local fish) fried crisp and a light Creole tomato sauce.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb small whole fish (jacks) or fillets
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1 medium breadfruit
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1 onion
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3 tomato
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3 cloves garlic (for sauce)
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1 lime
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1 tsp thyme
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1/2 scotch bonnet
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for frying oil
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to taste salt
Instructions
1
Roast the whole breadfruit over an open flame or in a hot oven until the skin blackens and the inside is tender; peel and slice.
2
Season the fish (or hearts of palm) with lime, thyme, garlic, and salt.
3
Fry the fish until crisp and cooked; set aside.
4
Make a quick Creole sauce of onion, tomato, garlic, and scotch bonnet.
5
Serve the roasted breadfruit with the fried fish and a spoon of tomato sauce.
Kingstown tradition.
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🌏 While it simmers — know your destination
📍
Kingstown. A capital that breakfasts on breadfruit and jackfish.
🗺️
Saint Vincent and the Grenadines. A Windward nation that crowns breadfruit its national fruit.
🌍
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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