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  • Chef Jeremy Lovell

Trini Breadfruit Oil Down Recipe by Chef Jeremy Lovell


Yield - 6 Servings.

Cook Time – Approx. 1 hour.

Prep Time: 30 minutes.


Ingredients:


 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


Method:


 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.


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