Culture & context
About this dish
Breadfruit was introduced during slavery and became a Vincentian staple. St. Vincent now grows many varieties, and its pairing with locally caught jackfish forms the national dish.
National-dish status: National dish
Country flag: 🇻🇨
- St. Vincent holds breadfruit festivals during Emancipation season.
- The country has more than 25 breadfruit varieties according to its tourism authority.
Food-safety note
Roasting breadfruit becomes extremely hot inside; cool before peeling. Check fish for bones and cook to 63°C / 145°F.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, skillet or baking dish
- Wooden spoon or spatula
- Instant-read thermometer
Ingredients
- 1 mature green breadfruit
- 900 g (2 lb) jackfish, cleaned
- Juice of 2 limes
- 1 onion, minced
- 3 scallions, minced
- 3 cloves garlic
- 4 sprigs thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 120 g (1 cup) flour
- 750 ml vegetable oil for frying
- Tomato-onion sauce, optional
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyRoasting breadfruit becomes extremely hot inside; cool before peeling. Check fish for bones and cook to 63°C / 145°F.
At the stove
Cooking instructions
- Roast breadfruitRoast whole breadfruit over charcoal, gas flame or in a 200°C / 400°F oven, turning, until blackened outside and tender inside, about 50–70 minutes.
- Peel and sliceCool enough to handle, remove charred skin and core, then cut into wedges.
- Season fishSeason cleaned jackfish with lime, onion, scallion, garlic, thyme, salt and pepper for 15 minutes.
- Coat and fryPat lightly, coat with flour and shallow-fry at 175°C / 350°F about 4 minutes per side until cooked.
- ServeDrain fish and serve hot with breadfruit and optional tomato-onion sauce.
Working timeline
- 0:00–35 minutes: Preparation
- Next 1 hour 10 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Tomato-onion sauce
- Fresh salad
- Golden apple drink
Storage & reheating
Cool promptly and refrigerate in a covered container for up to 3–4 days. Reheat thoroughly; seafood and poultry should reach 74°C / 165°F.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.