In brief
- Caribbean-style salt cod is dried salted cod, soaked to remove the salt, then simmered in an onion and tomato sauce, seasoned with Creole spices
- Origin: the French Caribbean, Guadeloupe and Martinique, from cod imported from Europe since the 17th century
- Essential ingredients: dried salted cod, onion, tomato, garlic, thyme, lime
- An everyday dish and a Sunday meal, served with white rice, lentils or red beans
Origins and cultural history of Caribbean-style salt cod
Salted cod is not a Caribbean fish: it is caught in the North Atlantic, off Newfoundland, then salted and dried to keep without refrigeration. Its trade to the Caribbean goes back to the transatlantic slave trade of the 17th and 18th centuries, when European ships brought it to the colonies as cheap food, particularly for enslaved people.
Having become a staple of Guadeloupe and Martinique's Creole cuisines, salted cod found its way into many local dishes: à l'antillaise, simmered with onions and tomato, but also as accras, chiquetaille or féroce d'avocat. It remains a familiar dish for Sunday meals today.
What are the essential ingredients of Caribbean-style salt cod
Caribbean-style salt cod requires soaking in advance, then few ingredients for the sauce.
- dried salted cod, soaked
- onion
- tomato
- garlic
- thyme and parsley
- lime
What to know about Antillean-style salt cod
Antillean-style salt cod is salted and dried cod, desalted in advance, then simmered in an onion and tomato sauce with garlic, thyme, parsley and lime. Desalting takes about 24 hours of soaking in cold water, changing the water 2 to 3 times. This everyday and Sunday dish is served with white rice, lentils or red beans.
Frequently asked questions about Caribbean-style salt cod
How long does it take to soak the salt out of cod?
Allow 24 hours of soaking in cold water, in the refrigerator, changing the water 2 to 3 times. A thick piece may need up to 36 hours to lose its excess salt.
Why is cod salted in Caribbean cooking?
Salted cod is a legacy of the transatlantic slave trade of the 17th and 18th centuries: dried and salted off Newfoundland, it kept without refrigeration during the crossing to the Caribbean, which made it a lasting staple food on the islands.
Where to find the ingredients for Caribbean-style salt cod in France?
NKOSI sells the thyme and lime juice for this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
