Oil Down
Breadfruit, meat and callaloo stewed in coconut milk — the national dish.
Ingredients
- 1 Breadfruit
- 400 g Salt beef
- 500 g Chicken
- 400 g Callaloo leaves
- 800 ml Coconut milk
- 1 tbsp Turmeric
- 2 Onions
- 6 cloves Garlic
- 3 sprigs Thyme
- 1 Scotch bonnet
- 1 cup Dumpling flour
- 2 tsp Salt
Method
- Soak the salt beef — Soak overnight, then boil and drain to remove excess salt.
- Layer the pot — Put the meats at the base, then breadfruit chunks, then callaloo on top.
- Add dumplings — Make a stiff flour dough, roll into small dumplings, and tuck them between the layers.
- Add coconut — Pour the coconut milk over with turmeric, thyme and the whole scotch bonnet.
- Cook down — Simmer covered 50 minutes until the coconut milk is fully absorbed and only oil remains at the bottom — that is why it is called oil down.
- Do not stir — Leave it alone or the breadfruit breaks up.
- Oil Down is ready — Remove the whole pepper unburst and serve from the pot.