The Caribbean
country of Saint Vincent and the Grenadines belongs to a group of islands known as the Windward Islands, to the north of Trinidad and Tobago. It is between St Lucia and Grenada.
Its national dish is Roasted Breadfruit and Fried Jackfish which is often is often served with Golden Apple Drink.
Breadfruit was introduced to the Saint Vincent and the Grenadines Botanical Garden from its native Tahiti in 1793 by the infamous Captain Bligh. It was introduced to be an inexpensive staple for slaves. The breadfruit is a large green
fruit, usually about 10 inches in diameter, with a pebbly green skin and
potato-like flesh. Breadfruit are not edible until they are cooked and they can be used in place of any starchy
vegetable,
rice or
pasta. Breadfruit is picked and eaten before it ripens and is typically boiled or roasted. It can be purchased roasted from street vendors.
On Saint Vincent and the Grenadines the general name for starchy local
food is "
Provisions " and includes other roots,
tubers, like Cassava and nuts.
Meanwhile, Jack or Jackfish refers to a fish family of over 200 species, these colorful saltwater fish go by a host of varietal names such as
yellowtail, greenback, burnfin, black and amber jack. These delicately flavored fish tend to be large, weighing a much as 150 pounds, and readily available in waters around the world. In Saint Vincent and the Grenadines Jacks and Robins generally refer to small sea fish that are eaten whole.
Here are the recipes for Roasted Breadfruit and Fried Jackfsh and Golden Apple Drink to enjoy the islands' national dish:
Recipe
Roasted Breadfruit and Fried Jackfish
Ingredients
Fry Oil
1 tbsp salt
1 lb Jack Fish
Lime or lemon juice
1 large Roasted Breadfruit,
peel ed and sliced.
1/4 cup minced seasoning (onion, chive, garlic, thyme).
1 cup Flour for coating (add as desired)
For
Sauce Preparation (optional)
1 cup water
1 sprig thyme
1 tbsp fry oil
1 medium onion minced
1
clove garlic minced
1 medium ripe tomato sliced
1/2 oz margarine
1 tsp tomato paste
Salt and pepper to taste
1 small
sweet pepper for garnish
Instructions
Roasting the Breadfruit
In St. Vincent, the most popular way to roast a breadfruit is simply to place it on an open charcoal or wood fire outdoors, and turn the breadfruit at intervals until it is totally charred. To determine whether it is properly roasted one of the following methods is employed
1. Push a skewer through the breadfruit from top to bottom. If the skewer comes out clean, the breadfruit is roasted. or
2. Using oven mitts, apply light pressure over the roasted fruit with your thumbs,(avoid breaking the skin). The light pressure should produce indentations if the fruit is properly cooked. Alternatively
Bake the Breadfruit in a moderate oven (250% to 350%) for about 1 1/2 hours or until soft.
IMPORTANT:
Pierce the Breadfruit with a fork or skewer, before placing it in the oven for roasting, (failure to do this could result in an explosion of the breadfruit causing possible damage to the
oven and/or personal injury from the fruit’s internal pressure. Follow the above instructions to check for
roasting completion.
Preparing and Cooking the Fried Jackfish
Pour
lemon juice over Jack fish
Clean Jack fish
Leave to
marinate (15 minutes)
Rinse the Jack fish and dry with paper towels
Add salt to minced seasoning
Rub seasoning over fish and set aside
Sprinkle flour on
wax paper
Coat fish on both sides in
flour – remove excess
Heat oil in
frying pan on medium heat until very hot but not smoking. Fry
fish for approximately 4 minutes on each side or until brown. Serve with sliced Breadfruit
Sauce Preparation (optional)
Sautee
onion,
garlic, thyme and
sliced tomato in heated oil until softened Add margarine and stirring until melted Add
tomato paste or
ketchup and water,
salt and
pepper to taste
Simmer until slightly thickened Remove from fire, cool and serve with
Breadfruit and Jackfish.
Golden
Apple Drink
Ingredients:
1/4
teaspoon of
nutmeg
12 large Ripe Golden Apples
4 pints of hot water
2
tablespoons of Rum
-(64 fluid
ounces)
-sugar to
taste
METHOD:
First wash and peel the golden apples, now grate or cut off the
flesh and chop.
Next put the peel, pulp and seeds in a jar, now add sugar, hot
water including the rum, with the nutmeg and stir until
sugar is dissolved.
Finally, cover and leave the mixture for 2 days. Strain the bottle and store into the refrigerator.
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