Here is another of our favorite one pot dishes. So for those of you who don’t like using too much utensils when cooking you will enjoy this. This dish is also one of my favorites. I’ve had it in so many different ways: with fish, pigtail, salt beef, saltfish… no matter what meat is used one thing remains the same, they all had breadfruit. Personally, I find that steamed breadfruit is a little dry so I like my oil down with some sauce, so I don’t feel like I am choking. This dish is ideal with a nice glass of lemon juice (lemonade) grapefruit juice or mauby.
Hope you enjoy it!
Oil Down Recipe
3 pimento peppers, finely chopped
1 tbsp. fresh thyme leave
2 tbsp. chopped chive
4 slices fish
4 tbsp. of roucou liquid
1 small medium breadfruit
7 green figs (bananas), peeled
4 cups coconut milk
3 garlic onion bouillon cubes
1 hot pepper
5 dasheen ( taro) leaves
Chopped dasheen leaves
Note: If you do not have fresh coconut milk you can use coconut powder. Just dissolve the coconut milk powder in 4 cups of warm water.
Peel and core the breadfruit. Cut into 2 inch slices. Place it into a large pot.
Add the rest of the ingredients, the roucou, and the coconut milk.
Roucou liquid added to the pot
Pour coconut milk over the ingredients
Cover pot and reduce heat to a simmer. Cook for about 40 minutes or until breadfruit is tender. Then add the slices of fish to steam over the ingredients until the sauce thickens a little.
Note: If other types of meat are used, e.g. pigtail or salt beef, it would be pressure cooked first and then added along with the other ingredients as shown before. In the case of saltfish, the saltfish will be boiled and then added along with the rest of the ingredients. In other words only fish is added after; all other meats are added before.
Here, the fish is added to the pot to be steamed.