How to make Breadfruit Oil Down Trinidad and Tobago

Soak saltfish in water overnight to remove excess salt.

Peel and chop the breadfruit into large chunks.

Heat oil in a large pot over medium heat until shimmering.

Sauté chopped onion, garlic, and thyme until fragrant, about 3-4 minutes.

Add the soaked saltfish to the pot and cook for another 5 minutes.

Pour in coconut milk and water, stirring to combine.

Add breadfruit chunks, carrots, bell pepper, and pimento seeds.

Season with salt, black pepper, and scotch bonnet pepper.

Bring to a simmer, then cover and cook for 30-40 minutes until breadfruit is tender.

Stir occasionally to prevent sticking, adding more water if necessary.

Once breadfruit is cooked, remove the scotch bonnet pepper.

Drizzle with lime juice and sprinkle with chopped green onions before serving.

Serve hot as a hearty main dish.

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