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St Kitts Saltfish And Breadfruit Pie

Saint Kitts Chicken Bouillon is a traditional Kittitian and Nevisian recipe for the classic double crust pie of desalted salltfish, mashed breadfruit with onon, gomato and bell pepper moistened with coconut milk. The full recipe is presented here and I hope you enjoy this classic Kittitian and Nevisian version of: St Kitts Saltfish And Breadfruit Pie.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night desalting)

Serves:

6

Rating: 4.5 star rating

Tags : Bread RecipesVegetable RecipesBaking RecipesSaint-kitts Recipes

Method:

Boil the breadfruit in lightly-salted water until tender, then drain and mash.

Place a large, heavy-based frying pan over medium heat. Add the olive oil and use to fry the onion, garlic, and bell pepper until softened (about 4 minutes).

Stir in the flaked saltfish, tomatoes, and parsley and cook for 5 minutes. Now stir in the mashed breadfruit and coconut milk, then season to taste with salt and black pepper.

Line a pie dish with one pie crust, then pour in all the saltfish and breadfruit mixture.

Cover with the second pie crust, seal the edges, and cut slits in the top crust for steam to escape.

Bake in an oven pre-heated 175°C for 30-35 minutes, or until the crust is golden brown.

Serve hot.