One of the national dishes of Saint Vincent and the Grenadines is jackfish with breadfruit. The key ingredients in this meal are roasted breadfruit and pan-fried fish. This unusual cuisine can be prepared over an open fire at any time. The fish should be marinated in lime juice and flour before being cooked. The fish will be crispy and delicious as a result of this process.

Ingredients:

1 lg. Breadfruit, 1 lb. jackfish, 1/4 cup oil, 1/4 cup minced seasoning (chive, garlic, thyme), 1 cup Flour for coating (add as desired), Lime or lemon juice, 1 tbsp salt

Instruction:

1. Pierce the Breadfruit with a fork or skewer, before placing it in the oven for roasting. Bake the Breadfruit in a moderate oven (250F to 350F) for about 1 1/2 hours or until soft.
2. Clean the fish. Pour lemon juice over the fish and leave to marinate for about 15 minutes. Rinse and dry with paper towels.
3. Add salt to minced seasoning and rub seasoning over fish and set aside.
4. Coat fish on both sides in flour - remove excess.
5. Put oil in a frying pan to heat.
6. Fry fish for approximately 4 minutes on each side or until brown.
7. Serve with sliced Breadfruit.

Arrowroot, nutmeg, coconut, and other seasonings are common in Madongo dumplings. The Madongo dumplings have a nice flavor to them. This is why, while visiting Saint Vincent and the Grenadines, both residents and visitors eat these dumplings in restaurants. A hearty stew is a comfort food staple, and with these quick, hearty dumplings, it's a well-balanced dinner. When sliced in half, the dumplings may comfortably serve up to 16 people. You can cook the dumplings separately in boiling water or broth if you've already made and cooked your stew, or if you want them for leftovers.

Ingredients:

3 cups (425 grams) all-purpose flour, plus more for kneading; 2 tablespoons baking powder; 1 1/2 teaspoons salt; 2 teaspoons instant dry yeast; 2 teaspoons sugar; 300 milliliters (10 ounces) warm water

Instruction:

1. Gather the ingredients and sift the flour into a large bowl. Then, add the remaining dry ingredients, and whisk to combine.
2. Slowly stream the warm water into the bowl with the dry ingredients, and stir with a fork to bring the dough together.
3. Once the mixture has formed a sticky dough, use your hands to continue to mix the dough and initiate the kneading process.
4. Lightly flour your worktop in order to prevent the dough from sticking to it. Remove the dough from the bowl and place it on the floured surface. Begin to knead the dough, stretching it as well in the process. Knead the dough for a minimum of 10 minutes until smooth and elastic.
5. Kneading is complete when the dough is no longer sticky to the touch. Place the dough back into the bowl. You may oil the bowl prior to placing the dough into it if you prefer to prevent it from sticking to the bowl. Cover the dish with a damp cloth and allow it to rise for 45 minutes in a warm area.
6. After 45 minutes your dough should have doubled in size.
7. Divide the dough into 6 to 8 portions or more. Each portion will more than double in size as it cooks.
8. To cook, place the dough balls on top of a stew at least 30 minutes prior to the stew being ready. Push the dumplings into the stew till about halfway, cover and allow to steam over medium heat for 25 minutes.
9. After 25 minutes you will have large cooked balls of madombi with a firm and shiny surface on top and stew soaked underneath. The madombi is now ready to serve and enjoy!

Do you have any experience with French court bullion? The Fish Blaff, on the other hand, tastes a lot like it, but a little spicier. Fish blaff or seafood blaff is what court bouillon is to metropolitan France in Saint Vincent and the Grenadines (and the West Indies in general). Let's return to blaff. The word blaff is derived from the Dutch word blaffus, which is derived from the Latin word blaffatis, which means "fish cemetery." The recipe was created by a Dutch chef. Fish broth is also used in the Fish Blaff recipe. To make the meal, you must need sea fish. To make the dish more interesting, some chefs add additional seafood.

Ingredients:

2 lb cod steaks (snapper or other firm flesh white fish), 4 limes, 3 chives, 2 onions, 3 cloves garlic, crushed, 1 teaspoon thyme, 2 whole allspice berries (or 1 teaspoon of ground allspice), 1 clove, 5 oz. white wine, ½ cup water, 3 tablespoons sunflower oil, 3 green hot peppers, A few sprigs parsley, Salt

Instruction:

1. Mince the onions and spring onions with the stems. Squeeze the limes. Cut the hot peppers into thin slices. Chop half the parsley.
2. In a bowl, place all ingredients and mix. Add the cod and drench in the mixture.
3. Cover with plastic wrap and marinate in the refrigerator for two hours (or more if possible).
4. Pour the marinade into a large pot. Pour the white wine, water, oil, thyme, salt, allspice and cloves. Dip the fish in the sauce.
5. Boil this mixture over high heat for 3 minutes, then reduce heat and simmer 15 minutes. Sprinkle with remaining parsley.
6. Simmer uncovered for 10 minutes over low heat.
7. 2 possible options:- Serve the fish in the broth- Serve the fish separately from the broth and wet fish with broth
8. Serve with rice pilaf and/or vegetables.

It's obvious that the Banana fritter is a breakfast recipe. Fresh olive oil, flour, sugar, and other ingredients are used to make this traditional banana fritter. Cooking the banana fritters will take you only 15 minutes, believe it or not. Banana fritters are a popular comfort meal on the island of Saint Vincent.

Ingredients:

½ cup milk; 2 bananas, mashed; 2 cups all-purpose flour; ½ teaspoon salt; 3 teaspoons baking powder; 2 eggs, beaten; 1 tablespoon margarine, melted; 1-quart vegetable oil for frying; ½ cup confectioners' sugar

Instruction:

1. In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
2. Heat the oil in a large skillet to 365 degrees F (180 degrees C).
3. Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain them on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Ducana is a bread pudding made with sweet potatoes and coconut. Sugar, sweet potato, cornmeal, flour, and other ingredients are used in the Ducana dish. It's best to eat this dish while it's cold outside. If you want to add a special touch to your dish, consider adding ginger, raisins, vanilla, nutmeg, and other spices.

Ingredients:

1 cup finely grated sweet potato, 3/4 cup fresh grated coconut, 1/2 cup granulated sugar, 2 tablespoons unsalted butter, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 3/4 teaspoon freshly grated nutmeg, 1/4 cup raisins optional, 1- 1 1/2 cups all-purpose flour, 1/4 cup water, Banana leaves and kitchen twine/foil for wrapping.

Instruction:

1. Bring a big saucepan of water to a boil, unsalted.
2. Combine the grated sweet potato and coconut in a large mixing dish. Combine the sugar, butter, cinnamon, vanilla, nutmeg, and raisins in a large mixing bowl.
3. Add just enough flour to make a dough that holds together. Add around 1/4 cup water if it's too dry.
4. Cut the banana leaves into 6-10 inch squares, depending on the size of your Ducana. Rinse the banana leaves in boiling water or gently heat them over an open flame until malleable.
5. Form a rectangle/cylinder out of some of the dough in the center of a banana square. Fold the banana over the dough to cover it on all sides, then tie it with string or foil. Rep with the rest of the dough.
6. Reduce the heat to medium-high and allow the water to gently boil. Cook the dough packets till done to your liking, about 30 minutes for somewhat soft and 45 minutes for more firm. Allow it cool for 10 minutes before unwrapping after removing it from the saucepan.

Saltfish, bell peppers, tomatoes, onions, and other ingredients are used to make the Buljol traditional dish, also called Salted Cod Salad. In various sections of Saint Vincent and the Grenadines, this flavorful traditional dish is popular. Buljol is a dish that can be eaten for breakfast or lunch. If at all possible, eat breadfruit with Buljol.

Ingredients:

Bell pepper, Cooked salted cod, Chili peppers, Tomato, Cabbage, Lemon, Garlic, Onions, Cilantro, Boiled eggs, Cucumbers, Avocados, Avocado oil, Olive oil

Instruction:

1. Heat some olive oil in a non-stick skillet/frying pan on medium heat
2. Proceed to add the salt fish, then begin to stir in the seasoning - garlic granules, thyme, chado beni, black pepper, all-purpose seasoning and hot sauce if you are using it.
3. Cook for 2-3 minutes, then set aside to completely cool.
4. Meanwhile, in a large bowl, add the shredded lettuce, avocado (pear), peppers, cucumber, carrots and tomatoes.
5. Add halve of the cool salt fish to the salad bowl.
6. Toss everything together so that everything is combined and set asideArrange the salad into bowls.
7. Finally top each salad bowl with the remaining salt fish.
8. Drizzle the dressing or sauce of your choice if you are using it.

A typical meal from St. Vincent and the Grenadines is Guinness bottle chicken stew. Chicken breast (cut into bits), flour, Guinness Stout beer, chicken broth, onions, garlic, bell peppers, tomato paste, parsley, chili powder, salt, pepper, and oil are commonly used in the stew. Season the chicken pieces with salt and pepper, then dredge them in flour before frying them in oil till golden brown. The onions and garlic are cooked in oil before being combined with the Guinness. When the liquid has been reduced by half, add the chicken, stock, tomato paste, bell peppers, parsley, and chili powder to the saucepan.

Ingredients:

6.5 tablespoons cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon freshly ground pepper, 2 1/2 pounds boneless, skinless chicken thighs; 6 Tablespoons extra-virgin olive oil, 3 pieces bacon; 1 2/3 cups Guinness beer or another stout (14-ounce can); 1 pound whole baby carrots or large carrots; 1 8-ounce package cremini or button mushrooms, halved if large; 2 cups chopped onion; 4 cloves garlic, minced; 1 1/2 teaspoons dried thyme, 4 Red Potatoes, skin on, cut into 1/8ths; 1 (14oz) can of reduced-sodium chicken broth

Instruction:

1. In a shallow bowl, whisk together 6 Tbsp flour with 1/2 tsp salt and pepper. Dredge chicken thighs into the flour and set aside.
2. Heat 4 Tbsp oil into a large non-stick skillet on medium-high heat. Add half of the dredged chicken thighs, cooking until browned, 2-4 minutes on each side. Remove from heat and put into slow cooker.
3. Add in the remaining 2 Tbsp olive oil and cook the remaining half of the chicken thighs. Place remaining into slow cooker.
4. Add chopped bacon to skillet and allow to brown until cooked.

5. With bacon still in the pan, cover with 1/2 cup of flour and stir frequently until all the oil is absorbed. Pour can of Stout beer over the flour/bacon mixture and stir any browned bits from the bottom of the pan. Allow to reach a slight boil.
6. Pour beer/bacon mixture over the chicken thighs in the slow cooker.
7. Add diced carrots, halved mushrooms, onion, garlic and thyme, distributing evenly over the chicken. Pour broth over the top.

8. Cover and cook until the chicken falls apart, 4 hours on High or 7 to 8 hours on Low. Season with the remaining salt and pepper.