📝 About This Recipe
A true hidden gem of Antiguan heritage, Waterwater is a rustic, comforting 'poor man's stew' that transforms humble cornmeal and salted cod into a rich, savory masterpiece. This traditional dish features delicate cornmeal dumplings simmered in a fragrant, coconut-infused broth spiked with thyme and scotch bonnet. It is a soul-warming bowl that captures the resilient spirit and vibrant flavors of the Caribbean islands.
🥗 Ingredients
The Saltfish Base
- 1/2 pound Salted Cod (soaked overnight and flaked)
- 2 tablespoons Vegetable Oil
- 1 medium Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 stalks Scallions (chopped)
- 1/2 piece Bell Pepper (finely diced)
The Broth
- 1 cup Coconut Milk (full fat for richness)
- 4 cups Water (or chicken stock for extra depth)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper (left whole for flavor, not heat)
- 1/2 teaspoon Black Pepper (freshly ground)
Cornmeal Dumplings (The Waterwater)
- 1.5 cups Fine Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 3/4 cup Water (lukewarm)
👨🍳 Instructions
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1
Prepare the saltfish by boiling the pre-soaked cod in fresh water for 10 minutes to remove excess salt. Drain, remove any skin or bones, and flake into small pieces.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
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3
Sauté the onions, bell peppers, and scallions for about 5 minutes until the onions are translucent and fragrant.
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4
Add the minced garlic and flaked saltfish to the pot. Stir-fry for 3-4 minutes to allow the fish to absorb the aromatics.
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5
Pour in the 4 cups of water (or stock) and the coconut milk. Stir well to combine.
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6
Add the thyme sprigs and the whole scotch bonnet pepper. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 15 minutes.
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7
While the broth simmers, prepare the dumplings. In a medium bowl, whisk together the cornmeal, flour, and salt.
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8
Gradually add lukewarm water to the cornmeal mixture, kneading with your hands until a stiff, smooth dough forms.
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9
Take small pieces of the dough (about the size of a walnut) and roll them into small balls or elongated 'spinners' between your palms.
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10
Carefully drop the cornmeal dumplings into the simmering broth one by one. Do not stir immediately to prevent them from breaking.
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11
Cover the pot and simmer for 15-20 minutes. The dumplings will swell slightly and thicken the broth into a silky consistency.
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12
Taste the broth. Add salt only if necessary (the fish is usually salty enough) and add the black pepper.
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13
Remove the whole scotch bonnet pepper and the woody thyme stems before serving.
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14
Ladle the thick stew into deep bowls, ensuring everyone gets a generous portion of dumplings and fish.
💡 Chef's Tips
Always soak your saltfish for at least 8 hours, changing the water once, to ensure the dish isn't overly salty. Be very careful not to burst the scotch bonnet pepper while stirring, or the stew will become incredibly spicy. If the broth is too thin, crush one or two of the cooked dumplings against the side of the pot to release starch. For the best texture, use fine-grain cornmeal rather than coarse polenta-style meal. You can add diced pumpkin or sweet potato to the broth for extra color and sweetness.
🍽️ Serving Suggestions
Serve hot in deep ceramic bowls with a side of buttered hard dough bread. Pair with a cold glass of West Indian Mauby or Ginger Beer to balance the savory notes. Garnish with fresh parsley or extra chopped scallions for a pop of color. Add a dash of Antiguan Cavalier rum to the broth at the end for an extra authentic kick. Serve alongside fried sweet plantains for a perfect sweet-and-salty contrast.