Breadfruit and Saltfish Bread is a traditional Saint Vincent and the Grenadines dish of savoury braided bread that contains breadfruit and saltfish in the bread dough. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Breadfruit and Saltfish Bread.
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Ingredients:
700g plain (All Purpose) flour
720ml warm water
60g butter
60g lard or vegetable shortening
10 tbsp sugar
4 tsp dry yeast
225g de-salted saltfish
70g bell pepper (red or yellow), chopped
75g chopped onion
6 tbsp coconut oil
2 tsp black pepper
200g ripe breadfruit
Ketchup and mustard, to accompany
Method:
Soak the saltfish in a large bowl of water over-night, changing the water three times during that period. The following day, drain the fish then place in a large saucepan. Cover with water, bring to a boil and cook for 20 minutes, until tender. Drain the fish, allow to cool then shred, discarding any bones and skin.
Place a wide pan over medium heat. Once hot add the coconut oil and fry the onion and bell peppers for about 3 minutes, or until just softened. Stir in the ketchup, black pepper and mustard.
Add the prepared saltfish, stir to combine then take off the heat and set aside.
In a small bowl, combine 80ml warm water, 1 tsp sugar and the yeast. Set aside in a warm spot for about 5 to ferment. In a large bowl, combine the flour, lard (or shortening), sugar and butter. Form a well in the centre and add the frothy yeast mixture, breadfruit and remaining warm water.
Add the saltfish mixture and knead the ingredients together for 10 minutes or until the dough is smooth and pliable. Transfer the dough to a greased polythene bag and let rise in a warm place until doubled in volume (about 1 hour).
Remove dough from bag, knock back then knead for 8-10 minutes. Divide the dough into 3 equal pieces and roll each piece to approximately 30cm long. Braid the three lengths of dough to forma a rope, place in baking tin, cover with greased clingfilm (plastic wrap) then set aside to rise until doubled in volume (about 40 minutes).
Remove the clingfilm then bake in the centre of an oven pre-heated to 110°C for 45 minutes or until golden brown. Allow to cool on a wire rack and serve warm.
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