Recipe: Breadfruit Oil-Down (Trinidad & Tobago-Caribbean Islands)

BREADFRUIT OIL-DOWN
Source: Callaloo, Calypso & Carnival: The Cuisine of Trinidad and Tobago by Dave Dewitt, Mary Jane Wilan
Yield: 6 to 8 servings

The phrase "oil-down" refers to a dish cooked in coconut milk until all the milk is absorbed, leaving a bit of coconut oil in the bottom of the pan. Early recipes call for a mixture of salted pigtail, pigsfeet (trotters), and salt beef, but in today's kitchen it's much easier (and less salty) to use ham.

1/2 pound smoked ham, diced
1 tablespoon vegetable oil
1 large onion, minced
2 seasoning peppers (or substitute 2 Yellow Wax Hots), seeds and stems removed, chopped fine
1 clove garlic, minced
1/2 Congo pepper (Habanero), seeds and stem removed
1 bunch green onions, chopped fine including the tops
2 teaspoons fresh minced thyme or 1 teaspoon dried thyme
4 cups Coconut Milk
1 large breadfruit, peeled and cut into 8 sections (or substitute canned breadfruit)
Salt and pepper to taste

Place the ham in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until the ham is tender, skimming off any foam that rises.

Drain the ham and set it aside.

Heat the oil and saute the onions, peppers, garlic, Congo pepper, green onions, and thyme for about 5 minutes, stirring constantly.

Add the coconut milk, heat, and then add the breadfruit sections, the ham, and salt and pepper. Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed all the coconut milk.

Serve hot.