Sumptuous Delights from St. Kitts & Nevis

Saint Kitts and Nevis are a group of island located in the Caribbean Sea. Saint Kitts and Nevis neighbors are Puerto Rico, Trinidad and Tobago. Former British colony, Saint Kitts and Nevis gained their independence in 1983. Saint Kitts and Nevis cuisine is typically Caribbean with profound British and Trinidad cuisine influences with a West Indian tendency. The main source of protein for the islands inhabitants is fish and seafood.

The fruitful soil provides a great variety of exotic fruits and vegetables like yellow squash, avocados, cassava, calabash, spring onions, pineapples, tomatoes, peas, chili, peppers a great range of citrus fruits such as oranges, lemons, limes and grapefruits, bananas and plantains, sweet potatoes, yams and mangoes. The main ingredients for most of Saint Kitts and Nevis dishes are coconut, plantain, cassava and yams. Numerous exotic seasonings such as mint, curry, chili, parsley offer the local dishes a special flavor. There is a preference for light and spicy meals, abundant in vegetables and fruits salads.

There are many Saint Kitts and Nevis dishes which are made after Puerto Rican recipes and with Puerto Rican ingredients such as sofrito a condiment mix based on onions, green bell peppers, red bell peppers, cilantro, recao and garlic. Meat is usually seasoned with adobo, a mix of salt, Onion garlic, garlic powder, and ground black pepper. The most common dish in Saint Kitts and Nevis is white rice with beans usually served with seafood.

British culinary style marked the islands cuisine, while ingredients like sweet potatoes and European desserts. There are plenty West Indian dishes which are very popular in Saint Kitts and Nevis like those which include curried Chicken, Potato, Shrimp, and Goat, Duck or Beef. These spicy dishes regularly come with the added options of curried mango, chataigne, channa (chick peas) pumpkin or mango kuchela. Local dishes are prepared with a variety of vegetables, tropical fruits and greens, and more likely with seafood or fish.

Saint Kitts and Nevis National dish is Stewed Salt-fish served with spicy plantains, coconut dumplings and seasoned breadfruit. It is a tasty blend of locally available vegetables, spices, coconut and salted cod fish prepared with a distinct St Kitts-Nevis flavor. You can try the recipes below.

Stewed Salt-fish

  • Ingredients
  • 1 lb Salt-fish
  • 2 tbsp Margarine
  • 1 Green pepper diced
  • 6 Scallions finely chopped
  • 1 lb Tomatoes Chopped
  • 2 tbsp Parsley chopped
  • 5 Cloves chopped garlic
  • 1 Small onion chopped salt and pepper to taste
  • 4 tbsp vegetable oil


  • Soak salt-fish overnight then boil in fresh water until tender
  • Drain fish, remove the bones and scales
  • Flake fish in pieces
  • Heat oil in a large heavy saucepan
  • Add pepper, scallions, onion and garlic
  • Cover and cook over low heat for five minutes, stirring occasionally
  • Add the tomatoes and simmer over moderate heat until heated through for about 2 to 3 minutes Add flaked salt-fish along with margarine, salt and pepper

Cover the stew and simmer over low heat until heated thorough for about five minutes. Arrange the salt-fish on a plate – Sprinkle with parsley and serve with dumplings, breadfruit and spicy plantains.

Spicy Plantains


  • 3 Medium sized plantains peeled and chopped in half and sliced into pieces
  • 2 tbsp fresh ginger peeled and grated
  • 1 Small onion grated
  • 1/4 tsp of salt
  • 1/4 tsp of hot sauce or finely chopped pepper
  • Oil for frying


  • Combine all the ingredients in a bowl
  • Toss until mixed
  • Fry in batches until golden brown and cooked
  • Remove and drain on paper towels

Serve along-side salt-fish, dumplings and bread-fruit

Coconut Dumplings


  • Ingredients
  • 1/2 cup of grated
  • 1 tbsp oil
  • 1 1/2 cups of flour 
  • 1 tbsp margarine
  • 1/4 tsp of salt
  • 1/2 cup of water
Place flour, coconut, salt, margarine and oil in a bowl

Gradually stir in the water and knead to make stiff dough

Turn onto a lightly floured board and knead for about two minutes

Place dumplings into boiling salted water

Cover and cook for about 15 to 20 minutes

Seasoned Breadfruit

  • Ingredients
  • 3 cups full breadfruit chopped into 1” pieces                          
  • 2 tbsp oil                                                                                  
  • 1 tbsp unsalted butter or margarine                                        
  • 1/2 cup of chicken broth or 1 cube dissolved into 1/2 cup of water
  • 1/2 cup of red pepper diced                                                                          
  • 1/4 tsp of salt
  • 1 Medium onion chopped                                                                             
  • 1/4 tsp of freshly ground pepper
  • 4 Garlic cloves crushed
  • 2 tbsp of fresh parleys chopped
  • 1 tbsp fresh thyme leaves


Melt butter or margarine in a heavy saucepan over medium heat the add oil

Add onions and cook until golden about 5 to 8 minutes, stirring often

Add garlic, thyme, red pepper and parsley and sauté for about 45 seconds

Remove from heat and add breadfruit with chicken broth or other prepared liquid

Toss gently to blend and heat through

Season to taste with salt and pepper

Serve with dumpling, salt-fish and spicy plantain

Conch Salad Servings: 8-10


  • 2 celery ribs, chopped finely
  • 1 medium onion, chopped finely
  • 2 green peppers, chopped finely
  • 2 finely diced firm ripe tomatoes
  • 2 hot red peppers, chopped finely
  • 1/2 cup fresh juice of a lime or lemon
  • 1 small cucumber, finely peeled and diced
  • 3 lbs of skinned and finely diced conch or diced lobster, optional
  • Salt to taste
First use 2 large bowls of the salt water and thoroughly wash the conch into the first bowl. Finely dice and put in the second bowl to soak for at least 30 minutes.  Drain off the excess water and combine all of the ingredients in a medium size mixing bowl leave the mixture to marinate in the fridge for 30 minutes to 1 hour; you may serve the salad chilled on a bed of lettuce.

Mango Chutney
  • Ingredients2 lb hard green un-ripe mangoes
  • 8 oz Golden raisins (1 cup), finely chopped
  • 4 oz Cashew nuts; coarsely chopped
  • 2 oz Fresh ginger; finely chopped
  • 2 Fresh hot red peppers, preferably Scotch Bonnet, finely chopped
  • 2 cups Light brown sugar
  • 2 cups Malt vinegar
  • Salt to taste


Peel mangoes and cut into 1 inch cubes
Put into a heavy saucepan with all the other ingredients; mix thoroughly and simmer, stirring from time to time, until the mixture has thickened, about half an hour
Pour into sterilized jars. Use with curries and cold meats.

Pineapple Cherry Cake


4 cups of white sugar

1 can of chunky pineapple (optional)  

1 can of cherry pie filling   

6 cups of flour  

2 cups of butter     

1 tbsp butter  

1 tsp of baking powder     

1 can of sliced pineapple     

1 small jar of maraschino cherries     

5 eggs     

1 tbsp brown sugar or as needed


First properly grease and lightly flour 2 baking pans

Melt the 1tbs of butter then pour it over ONE of the pans 

Sprinkle brown sugar lightly over the butter. Ensure the bottom of the pan is covered properly

Place sliced pineapples in the pan (as many as the pan can hold)   

Place maraschino cherries in any open spaces between and in the pineapple rings and set aside Cream together butter (2 cups) and white sugar

Mix in dry ingredients in the creamed mixture

Mix in, with a spoon, the pineapple chunks

Pour half of the batter into the pan with the pineapple rings, and the remainder in the other pan.   Spread the cherry pie filling on the batter without the pineapple rings. (Put a cherry, from the cherry pie filling, in intervals AROUND THE EDGE of the batter—this is just for appearance).


Bake for 30 minutes or until knife/tester comes out clean

When the pineapple-ringed cake is finished, let cool

Place on plate (the pineapple side should now become the top of the cake)

When the cherry cake is finished, let cool for 10 minutes

CAREFULLY place cake on a plate (If cake is not coming out of pan easily, let it cool longer)


Place the cake with the pineapples on the top, on the cherry cake (it should look like two cakes on each other, with the pineapple slices showing, the cherry pie filling will serve as a kind of glue to stick the cakes together) 




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