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St. Kitts Saltfish and Okra
A flavorful and hearty one-pot dish featuring salted cod, okra, and a medley of vegetables, seasoned with local spices.
ð§ ææ
- 500 g Salted cod(soaked overnight and desalted)
- 450 g Okra(trimmed and sliced)
- 1 large Onion(chopped)
- 1 medium Bell pepper(chopped (any color))
- 2 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Thyme(fresh, chopped)
- 1 small Scotch bonnet pepper(minced (optional, for heat))
- 3 tbsp Vegetable oil
- 1 cup Water
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Boil the desalted cod in water for about 10-15 minutes until it flakes easily. Drain and flake the cod, removing any bones or skin. Set aside.
- 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic, thyme, and scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
- 5
Add the sliced okra to the pot. Stir well to combine with the vegetable mixture. Cook for about 10 minutes, stirring occasionally, until the okra begins to soften.
- 6
Add the flaked salt cod and 1 cup of water to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the okra is tender and the flavors have melded.
- 7
Season with salt and black pepper to taste. Be mindful of the saltiness from the cod. Serve hot.
ð¡ ããã®ã³ã
- âSoaking the salt cod overnight is crucial to remove excess salt.
- âIf you don't have scotch bonnet, a small piece of habanero or even a pinch of cayenne pepper can be used for heat.
- âStirring the okra occasionally helps to prevent it from becoming too slimy.
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- Add other vegetables like carrots or sweet potatoes for a heartier stew.
- Serve with rice or boiled green bananas.