- Chef Jeremy Lovell
Trini Breadfruit Oil Down Recipe by Chef Jeremy Lovell
Yield - 6 Servings.
Cook Time – Approx. 1 hour.
Prep Time: 30 minutes.
Pumpkin – 4oz (small diced)
Spinach Leaves – 20oz (roughly chopped)
Onion – 1 (finely chopped)
Garlic – 4 tbsp (finely chopped)
Powdered Coconut Milk Mixture – 1 cup
Pimento – 4 tbsp (finely chopped)
Fine Thyme – 1 tbsp – (finely chopped)
Chadon Beni – 3 tbsp – (finely chopped)
Celery – 3 tbsp – (finely chopped)
Bayleaf – 1 each
Brown Sugar – to taste
Salt to taste
Black Pepper – 1tsp
Breadfruit – 1lb - (cooked and cut into 2inch cubes)
Salted Pigtail – 1lb – (cooked and cut into 1inch pieces)
Vegetable Oil – 4 tbsp
Place medium sized pot over high heat.
Once heated, add oil.
Allow oil to heat up then add – pimento, onion, garlic, thyme and pumpkin.
Stir and allow to cook for 2 minutes.
Add spinach leaves, stir and allow to cook for 5 minutes.
Once spinach is cooked, add coconut milk mixture, bay leaf and bring to a boil.
After mixture has come to a boil, add pig tails, cooked breadfruit, black pepper, sugar and salt to taste.
Cover and allow to cook for 10 minutes over low heat.
Add chadon beni and salt to taste.
Remove from heat once the mixture has reached your desired consistency.