St. Vincent and the Grenadines National Dish -"Roast Breadfruit and Fried Jackfish"

The national dish of St. Vincent and the Grenadines is "Roast Breadfruit and Fried Jackfish". This dish is a true reflection of the island's history, culture, and reliance on local, natural ingredients.

Roast Breadfruit and Fried Jackfish (Photo Taken from JirieCaribbean.com)

History of Roast Breadfruit and Fried Jackfish

The combination of roast breadfruit and fried jackfish dates back to the early colonial period. Breadfruit, a tropical fruit native to the South Pacific, was introduced to the Caribbean by Captain William Bligh of the HMS Bounty in the late 18th century. The fruit was initially brought to the region as a food source for enslaved laborers, who were working on plantations.

Jackfish (also known as jack, jack crevalle, or Caranx hippos) is a local fish found in the waters around the island, and it became a staple of the diet for the local people. The abundance of these fish in Vincentian waters made it a natural choice for inclusion in many traditional dishes.

Over time, this dish became emblematic of Vincentian culture, loved for its simplicity and delicious, fresh flavors. It's often prepared on weekends or during festive occasions, though it's a common meal year-round.

Roast Breadfruit and Fried Jackfish Recipe

Here's a basic recipe to prepare this national dish:

Ingredients:

• For the Roast Breadfruit:

  • 1 medium-sized breadfruit (unripe)

  • Salt (to taste)

  • Butter (optional, for added flavor)

• For the Fried Jackfish:

  • 2-4 pieces of jackfish fillets (or whole jackfish if available)

  • 2 cloves of garlic (minced)

  • 1 onion (sliced)

  • 1 bell pepper (sliced)

  • 1-2 tomatoes (chopped)

  • 1 teaspoon of all-purpose seasoning

  • 1 teaspoon of black pepper

  • 1 tablespoon of oil (for frying)

  • Salt (to taste)

  • Fresh herbs (optional, like thyme or parsley)

Instructions:

1. Prepare the Breadfruit:

   • Cut the breadfruit in half, removing the core and peeling the skin.

   • Roast the breadfruit whole, either on an open flame or in an oven at 350°F (175°C) for about 45 minutes to an hour. If using a flame, rotate it regularly to ensure even cooking. In the oven, it can be placed on a baking sheet.

   • Once the breadfruit is roasted and soft, cut it into slices or wedges. Sprinkle with a little salt and butter if desired, then set aside.

2. Prepare the Jackfish:

   • Clean the jackfish fillets by removing any scales and bones.

   • Season the fish fillets with salt, black pepper, and all-purpose seasoning. Let them marinate for about 10-15 minutes.

   • In a frying pan, heat the oil over medium heat.

   • Add the minced garlic, sliced onion, bell pepper, and tomatoes. Sauté for a few minutes until softened.

   • Add the seasoned fish fillets to the pan and fry them until golden brown and cooked through (about 4-5 minutes per side, depending on thickness). You can add some fresh herbs like thyme towards the end for extra flavor.

3. Serving:

   • Serve the roasted breadfruit alongside the fried jackfish. You can garnish the dish with additional herbs, or add a spicy sauce or chutney if you like. A traditional side is also a simple salad or a few slices of avocado.

     
     

This hearty and flavorful dish is an important part of St. Vincent's cuisine and brings together the natural bounty of the island’s land and sea. Enjoy!