St Kitts Saltfish and Breadfruit Souse
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Ingredients
- 300 g salt cod (saltfish)
- 400 g tinned breadfruit or jackfruit
- 1 cucumber
- 1 red onion, sliced
- 2 lime
- 1 scotch bonnet chilli
Method
- 1
Soak the salt cod overnight in cold water, changing the water once or twice.
- 2
Drain the salt cod, cover with fresh water and simmer for 10 minutes until tender, then drain, cool and flake, discarding any skin or bones.
- 3
Drain the breadfruit, slice and simmer in fresh water for 5 minutes until warmed through, then drain and cool slightly.
- 4
Slice the cucumber and toss with the sliced red onion, the juice of the limes and the finely chopped scotch bonnet chilli.
- 5
Toss the flaked saltfish and breadfruit through the pickle and chill for 15 minutes before serving.
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