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Trinidad Breadfruit Oil Down

Presented by Duncan Edwards


1 large breadfruit

3 dasheen leaves, chopped

1 medium carrot, diced (optional)

1 medium tomato, diced (optional)

2 tablespoon cooking oil

1 large onion, finely chopped

3 clove garlic, minced

3 pimiento peppers, finely chopped

1 scallion, finely chopped

1 sprig celery, finely chopped

1 sprig thyme, finely choped

4 leaves chadon beni (bandania)

1 scotch bonnet (whole)

1 tsp ground black pepper

1 tsp salt

2 cups coconut milk (if you are using powdered coconut milk, dilute 6 tsps in 2 cups of water)

3 cups water

1/2 lb pigtail, chopped (optional)

(Salted pigtail is usually part of the recipe but I did not to add it here as seen in the photos. With or without meat it’s a delicious dish, however if you wish to add pigtail, chop 1/2 lb pigtail into pieces, boil for about 20 mins, drain and add to pot along with the other ingredients)


Step 1

Cut breadfruit into wedges about 1 1/2 inch thick, peel and deseed by cutting off the core, wash and set aside.

Step 2

Heat oil in a deep pot. Saute the onion, garlic and pimiento peppers for 1 min stirring constantly.

Step 3

Add the scallion, celery, chadon beni and thyme, and saute for 1 minute, stirring constantly.

Step 4

Stir in the coconut milk and bring to a boil. Add the breadfruit, pigtail (if using), carrot, tomato, salt, black pepper, dasheen leaves, water and scotch bonnet pepper (whole). Lower heat, cover and let simmer for 35 to 45 minutes, or until tender and lquid boils down.

Taste for salt and adjust accordingly within the last 10 mins of cooking. If you want the kick from the pepper, you can burst it and enjoy the explosive flavor, but proceed with caution.

Serve hot.


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