Breadfruit Oil Down

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

Servings 4

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)

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.

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