Skip to main content

Cooking Around the World Adventures: Saint Kitts and Nevis

We're kicking off the countries that being with 'S' in our Cooking Around the World Adventure! And we traveled to Saint Kitts to do it.

Saint Kitts and Nevis is located in the Caribbean Sea, about one-third of the way from Puerto Rico to Trinidad and Tobago.

St Kitts is larger than Nevis. Nevis is just about a single mountain with a height of 3,232 ft. The official language is English since the British settled on St. Kitts and Nevis in the seventeenth century. It finally gained its independence from Britain in 1983. Basseterre is the capital and the population of these two islands is 48,000.

The main industries of St. Kitts And Nevis: tourism, sugar processing, salt and cotton. The main crops are rice, sugarcane, yams, vegetables and fish. The main exports include machinery, electronics, food, tobacco and beverages.

For our dinner, we made Stewed Cod, Coconut Dumplings, and Spiced Plantains...I started with some traditional recipes I found and adapted them.

Stewed Cod
1 lb cod (traditionally, it would have been salt-cod...I used an Alaskan cod)
1 green bell pepper, diced
1/2 lb cherry tomatoes halved
5 cloves garlic, peeled and chopped
3 T olive oil
1 C coconut milk
1 leek, trimmed and thinly sliced
4 T fresh parsley, chopped
freshly ground salt
freshly ground pepper
ground paprika
1/2 t curry powder

Heat olive oil in a large, flat-bottom pan. Add pepper, garlic, and leeks. Cover and sweat over low heat for 5 minutes, stirring occasionally. Add tomatoes and simmer over moderate heat until softened and beginning to form a sauce. Add fish and coconut milk.Cover and simmer over low heat for 5 minutes - or until the fish turns opaque. Season to taste with salt, pepper, paprika, and curry powder. Just before serving sprinkle with fresh parsley.

Serve with coconut dumplings and spicy plantains.

Spicy Plantains
2 medium sized plantains, peeled and sliced into thick coins
2 T fresh ginger, grated
1 small onion, peeled and thinly sliced
olive oil
freshly ground salt
freshly ground pepper
ground paprika

Combine all ingredients in a mixing bowl. Toss until plantains are complete coated with oil and spices. Pan-fry in batches until golden brown and cooked. Remove from the heat and drain, if oily.

Coconut Dumplings
1/2 C grated coconut
1 1/2 C white whole wheat flour
pinch of salt
1 T coconut oil
1 T butter
1/2 C water

Place flour, coconut, salt, coconut oil and butter in a medium mixing bowl. Gradually stir in water to make a stiff dough.Turn onto a lightly floured board and knead for about 2 minutes. Make dumplings in desired shape. Slide dumplings into boiling water. Let cook for 10-15 minutes.

And this is a wrap for our Saint Kitts and Nevis adventure. Jake really liked this meal. We'll be heading to St. Lucia next! I'm thinking cocoa tea for sure. But, what else?!?


Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t