Grains/Starches

 

Breadfruit Oil Down

This recipe is a variation of breadfruit oil down and breadfruit run down.
Servings 4

Ingredients
  

  • 1 whole Breadfruit
  • 2 large ripe tomatoes, chopped (or 1 cup canned tomatoes chopped)
  • ½ to 1 can of coconut milk (use less for a lower fat content)
  • ½ cup chopped onion
  • ½ cup celery, finely chopped (5” long celery)
  • ½ cup sweet pepper, finely chopped (Bell, pimento or mini peppers)
  • 2 scallions, chopped
  • 3 garlic cloves, finely chopped (1 ½ tbsp minced)
  • 1 tsp lime juice
  • Salt to taste
  • Pepper to taste
  • 1 tsp vegetable oil
  • 1 heaping tbsp chopped basil leaves, cilantro leaves, or 2 chopped culantro (chadon beni) leaves
  • 1 whole habanero pepper and/or other hot pepper to taste (optional)

Instructions
 

  • Peel the Breadfruit. cut length-ways in half (from stem to end). Then slice both half pieces length-ways into half-pieces again, to get 6 wedge-shaped pieces. Cut out and discard the center (the core) of each wedge. Then cut each wedge into smaller pieces.
  • Heat pot over medium heat.
  • When the pot is hot, add vegetable oil and lower hear slightly to medium low. Keep a ½ cup of water handy and add about 1 tablespoon to pot if the oil is drying out. This will prevent the seasoning from burning.
  • Add onions and stir gently for 2 minutes, until translucent.
  • Add sweet peppers and celery and stir gently for 2 minutes.
  • Add garlic and stir gently for 1 minute.
  • Add chopped tomatoes (and basil and culantro if desired), and stir for another minute.
  • Add coconut milk, and breadfruit, hot pepper or 1 whole habanero pepper*. *To get the flavor of the habanero pepper without the heat, make sure the pepper does not burst, so stir gently. You can remove the pepper when the cooking is done.
  • Raise the heat to bring mixture to a slight boil, then stir, cover and lower heat to simmer until breadfruit is tender (use a fork to stick through it). Cooking time depends on how large or small you cut the pieces - 15 to 30 minutes.

Notes

Pairing: Eat with stew beans or dhal, and/or cooked vegetables or a salad.