PocketCook

From @caribbeanpot

Trinbagonian Style Breadfruit Oildown

1 hr 45 min · Serves 8

1 hr 45total
20 minhands on
10steps
8servings

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Ingredients

  • 2 lb salted pig tail, cut into pieces
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 scallions, chopped
  • 6–7 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 3 pimento peppers, chopped
  • 1/2 tsp black pepper
  • 1 medium breadfruit, peeled, cored and cut into 2-inch pieces
  • 1/2 lb pumpkin, peeled and cubed
  • 1 large carrot, sliced
  • 1/2 tsp salt
  • 1 lb fresh spinach, chopped
  • 2 cups coconut milk
  • 61/2 cups water
  • 2 tbsp Caribbean green seasoning
  • 1 Scotch bonnet pepper, halved
  • 1 tsp grated ginger
  • 2 sprigs Caribbean celery (Chinese celery), chopped
  • 1/2 lb okra, ends trimmed and halved

Method

  1. Place the pig tail in a pot, cover with water by 2–3 inches, and boil to tenderize and reduce salt.

    Then 45 min of waiting

    Do not drain or rinse the salted pig tail multiple times if you want to retain a salty, briny flavor base for the oildown.

  2. Heat the olive oil in a large pot over medium heat.

  3. Add the onion, scallions, garlic, thyme, pimento peppers, and black pepper, stirring until softened.

  4. Add the breadfruit, boiled pig tail, pumpkin, carrot, salt, and chopped spinach to the pot.

  5. Pour in the coconut milk and 5 cups of water.

  6. Add the green seasoning, Scotch bonnet pepper, grated ginger, and chopped celery.

  7. Stir everything gently to combine, ensuring the breadfruit is submerged in the liquid.

  8. Add the remaining 1 1/2 cups of water if needed to submerge ingredients, bring to a boil, then reduce heat to low and cover to simmer.

    Then 75 min of waiting

  9. Add the okra, stir gently, and continue simmering uncovered until the liquid reduces and the breadfruit is tender, about 10 minutes.

    Then 10 min of waiting

  10. Remove from heat and let sit for a few minutes to allow the flavors to meld before serving.

    Then 5 min of waiting

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