Roast Breadfruit and Jackfish
Saint Vincent and the Grenadines
The national dish: roasted breadfruit and fried jackfish — a whole breadfruit roasted until smoky, served with fried jackfish (or saltfish sauce) — Saint Vincent's flag plate. Ingredients: breadfruit, jackfish (or salt cod), onions, peppers, tomatoes, oil, salt.
What it is
The national dish: roasted breadfruit and fried jackfish — a whole breadfruit roasted until smoky, served with fried jackfish (or saltfish sauce) — Saint Vincent's flag plate. Ingredients: breadfruit, jackfish (or salt cod), onions, peppers, tomatoes, oil, salt. Recipe: 1) Roast the breadfruit whole until the skin chars and the flesh softens. 2) Fry the jackfish crisp. 3) Make a tomato-onion sauce if using saltfish style. 4) Peel, slice and serve together. Serve: at family tables and beach limes. Flavor: smoky breadfruit, crisp fish. History: Saint Vincent is where breadfruit first landed in the Caribbean (Bligh, 1793, at the Botanic Gardens — the oldest in the western hemisphere); the national dish honours that arrival. See also: Callaloo (Saint Vincent), Arrowroot (Saint Vincent).
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World Cuisines
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