I had been wanting to try oil down ever since Corinne told me about it, but every time we looked for it, it was out. So, I decided to make it myself. I left out the salted meat (being a non-mammal eater.)
- 8 oz. salted meat
- 1 large breadfruit (or 3 lbs of another starch)
- 1/2 cup celery, sliced
- 2 tsp. thyme
- 1/2 cup chopped pimentos (or bell pepper)
- 1/2 cup chives, chopped
- 4 cups coconut milk
- 1 whole hot pepper
- salt, to taste
- Pour boiling water on salted meat; cover and leave for 10 minutes; drain.
- Slice breadfruit (or other starch) in 1/2″ slices; remove core and peel.
- In a sauce pan put alternate layers of breadfruit and salted meat.
- Add celery, thyme, pimentos, chives, coconut milk and hot pepper.
- Cover tightly and bring to the boil.
- Reduce heat to medium low and simmer for about 45-50 minutes until breadfruit is cooked and tender; add more coconut milk if necessary. When cooked the liquid should be absorbed.
- Remove pepper before serving and adjust salt.
It came out great, but the liquid took a long time to absorb and we couldn’t wait, so it was a little saucy (by the next day, the leftovers were perfect.) It is a very heavy meal – be warned!
This recipe is again from the Naparima Girls’ High School Cookbook: The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean.