PORT OF SPAIN, Trinidad – There are many recipes for oil down; each Caribbean island has its own preference for added ingredients to the basic breadfruit and coconut milk. Indeed the coconut milk gives the dish its name. Cooking the coconut milk ‘down’ converts it to ‘oil’.
In this recipe, one can use the option of adding whatever meat you want to use. Pre-prep your meat: Wash and boil the meat, pigtail, beef bone or salted fish. The seasoning can be adjusted to your likeness.
You will need the following:
1 breadfruit – peeled, cored, sliced and washed.
1 cup of chopped fresh seasoning – celery/ cilantro, thyme, chives, pimiento peppers, 6 cloves of garlic, chadon beni (culantro), one large onion. Reserve 1 whole habenero.
Heat 2 tbsp cooking oil. Add half of the chopped seasoning. Sauté until slightly cooked. If you are adding meat, put in the pot now. Continue cooking the prepped meat with the seasonings.
Add the sliced breadfruit and cook for a few minutes. Turn the contents of the pot to distribute the aromatics. Add optional vegetables: 6 soft dasheen (taro) leaves, 6 cut ochros, half cup diced carrots, half cup diced pumpkin. Choose any or all to suit you.
Add 5 cups of coconut milk. Add more liquid to ensure that all the breadfruit is covered. Add 2 tsp salt and ¼ tsp black pepper to your taste. When brought to a rapid boil, lower the heat and simmer covered for 30 minutes.
Add the second half of the cut seasoning. Place a whole habanero pepper on top. Cover and continue to simmer for 15 – 20 minutes or more to reduce the liquid. Do not break the whole pepper. This is very tasty and nutritious, as both vegan and non-vegan cuisine.
Enjoy! Bon Appétit! Try it! All for you.
Source: My Trinidad, June 2024.
