Breadfruit Oil Down
This recipe is a variation of breadfruit oil down and breadfruit run down.
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.