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Saltfish, or salted cod, is a beloved dish in Grenada, often enjoyed for breakfast or lunch. This flavorful recipe showcases the island's rich culinary traditions and is often served during festive occasions or family gatherings. Its unique combination of spices and fresh ingredients makes it a staple on Grenadian tables.
If you haven't already, soak the saltfish in water overnight, changing the water a few times to remove excess salt. Drain and flake into bite-sized pieces.
Heat vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion, minced garlic, bell pepper, and Scotch bonnet peppers. Sauté until the onions are soft and translucent, about 5 minutes.
Stir in the chopped tomatoes and cook for another 2 minutes.
Add the flaked saltfish to the skillet. Stir in thyme, paprika, and ground allspice. Cook for a few minutes until the saltfish is heated through.
Add the diced potatoes and cook for about 10 minutes, or until they start to soften.
Stir in the green peas and cook for an additional 5 minutes until all vegetables are tender.
Season with salt and black pepper to taste (be cautious with the salt as the saltfish can be quite salty).
Stir in the chopped fresh parsley or cilantro.
Serve hot with lemon wedges on the side.
Enjoy your meal!
Saltfish is salted cod that is soaked and cooked with various ingredients, resulting in a savory dish popular in Caribbean cuisine.
Saltfish has roots in Grenada’s fishing culture, where it has been a traditional method of preserving fish for centuries.
Key ingredients include saltfish, onion, garlic, bell pepper, Scotch bonnet peppers, tomatoes, and thyme.
Saltfish takes approximately 40-50 minutes to prepare and cook.
Saltfish is often served with boiled green bananas, fried plantains, or rice and peas.