Oil Down, Trinidad Breadfruit Oil Down, Simmer in Coconut Milk

Peel and core the breadfruit, then cut it into small pieces.

Boil salted pigtail for 35 to 40 minutes to remove excess salt and make it tender.

In a pot, add a tad bit of cooking oil and sauté garlic, pimento pepper, scallion, thyme, and shadow benny until fragrant.

Add carrots and pumpkin to the pot and sauté everything together.

Add the cooked pigtail to the pot and sauté with the vegetables.

Add the breadfruit and corn (optional) to the pot, ensuring everything gets a touch of flavor.

Add callaloo (dashing bush) and okra to the pot.

Pour in creamy coconut milk (fresh or canned) and cover the pot.

Allow to cook for about 15 minutes until bubbling and the breadfruit is partially cooked.

Add dumplings (optional) to the pot for additional texture.

Season with salt, all-purpose seasoning, chopped pimento peppers, scallion, thyme, shadow benny, and a whole scotch bonnet pepper.

Cover the pot and allow to cook for another 10 to 15 minutes until everything is cooked through.

Equipment Needed

Dietary

Allergens