Breadfruit and Saltfish Stew (Sautée Lamori)
Sautée Lamori is a traditional Saint Lucian stew made with breadfruit and saltfish, a beloved dish in the Caribbean. The combination of tender breadfruit and savory saltfish creates a hearty and flavorful meal that is perfect for any occasion.
Ingredients
- 1 medium breadfruit, peeled and diced
- 1 lb saltfish, soaked and flaked
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 sprigs thyme
- 2 cups coconut milk
- 2 cups water
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium heat. Add the onions, garlic, and bell pepper. Sauté until the onions are translucent.
- Add the diced tomatoes and thyme. Cook for a few minutes until the tomatoes soften.
- Add the diced breadfruit and flaked saltfish to the pot. Stir to combine with the vegetables.
- Pour in the coconut milk and water. Season with salt and pepper to taste.
- Bring the stew to a gentle boil, then reduce the heat and let it simmer for about 30 minutes, or until the breadfruit is tender.
- Once the breadfruit is soft, adjust the seasoning if needed and remove the pot from the heat.
- Serve the Sautée Lamori hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Sautée Lamori is best served with a side of fresh salad or steamed vegetables. It can also be enjoyed with a side of rice or bread.
Tips & tricks
Soaking the saltfish in water overnight and changing the water a few times helps to reduce the saltiness of the fish.
Cost
$15