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.

Breadfruit and Saltfish Stew (Sautée Lamori)

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

  1. In a large pot, heat some oil over medium heat. Add the onions, garlic, and bell pepper. Sauté until the onions are translucent.
  2. Add the diced tomatoes and thyme. Cook for a few minutes until the tomatoes soften.
  3. Add the diced breadfruit and flaked saltfish to the pot. Stir to combine with the vegetables.
  4. Pour in the coconut milk and water. Season with salt and pepper to taste.
  5. 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.
  6. Once the breadfruit is soft, adjust the seasoning if needed and remove the pot from the heat.
  7. 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