Jamaican Puttigel fruit and saltfish was once a popular dish many centuries ago (1920s to 1950s). Puttigel was paired with just about anything, from curried chicken back to brown stewed fish, etc.. You'll probably won't be able to try this recipe because the puttigel is a very rear fruit. Therefore, the main purpose of this recipe is to showcase dishes that were popular in Jamaica back in the olden days. I often substitute Puttigel for rice or flour because it is much healthier. Puttigel is high in fibre. Therefore, it is very filling. Puttigel and curry chicken is a hit. Puttigel and stewed chicken or steamed fish, Puttigel and curried goat, delish. I could go on and on. A video recipe is coming soon
1 used half of 1 large Puttigel fruit
Few ounces saltfish, excess salt, deboned and shredded
1 small tomatoes, washed and slice
1 small onion, slice
1 clove garlic, sliced (optional)
Few slices of hot pepper
Salt to taste
1/2 tsp. black pepper
2 tsps. vegetable oil
Wash and peel Puttigel. Remove seeds and sliced into medium chunks.
Add 2 cups of water to a pot. Add salt to taste. Add puttigel chunks.
Boil uncovered, on medium heat until puttigel becomes soft. Turn off heat and remove Puttigel from water
Put a sauce pot or Dutch pot on low heat. Add oil. Add tomato, onion, garlic and hot pepper to hot oil and sauté until translucent
Add shredded salt fish, sauté for a couple of seconds
Add Puttigel, sprinkle on black pepper. Stir. Cover pot and simmer on low heat for at least one minute.
Turn off heat
Enjoy a plate of Puttigel and salt fish