Entree: Trinidad and Tobago – Southern Culinary Region – Oil Down (One-pot Trinidadian stew of breadfruit, salted meats, greens and dumplings simmered in coconut milk)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) breadfruit, peeled and cut into 1–2 in (2.5–5 cm) chunks
- 1 lb (454 g) yam or cassava, peeled and cut into 1–2 in (2.5–5 cm) pieces
- 1 lb (454 g) salted pork or pig tail, roughly chopped and rinsed
- 8 oz (225 g) callaloo or frozen spinach, coarsely chopped
- 1 lb (454 g) salted beef, boiled briefly and cut into chunks (optional if using only pork)
- 4 cups (960 ml) unsweetened coconut milk
- 1 cup (240 ml) water or as needed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced — approx. 8 oz (225 g)
- 4 cloves garlic, minced — approx. 0.5 oz (15 g)
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) turmeric
- 1 scotch bonnet pepper, whole, approx. 0.2 oz (5 g) (leave whole for flavor or pierce and chop for heat)
- 2 bay leaves, approx. 0.1 oz (3 g)
- 1 tsp (5 g) kosher salt, adjust to taste after accounting for salted meats
- 1/2 tsp (1 g) freshly ground black pepper
- For dumplings: 2 cups (250 g) all-purpose flour, 1 tsp (5 g) salt, approx. 1 cup (240 ml) water, 2 tbsp (30 ml) melted butter or oil

Instructions

1. Rinse salted meats and soak briefly in warm water for 15–30 minutes if overly salty, then drain. If using salted beef, parboil 10–15 minutes, drain and reserve.
2. Make dumpling dough by combining flour and salt, add water and butter gradually until a firm but pliable dough forms. Shape into 1–in (2.5 cm) balls and set aside.
3. In a large heavy pot or dutch oven, heat vegetable oil over medium heat. Sauté sliced onion and garlic until translucent, 3–4 minutes.
4. Add turmeric and thyme, stir 30 seconds, then add the salted pork and any parboiled salted beef; brown lightly for 4–5 minutes to develop flavor.
5. Layer breadfruit chunks and yam/cassava evenly over the meats, then scatter the callaloo on top. Nestle the dumplings among the vegetables.
6. Pour coconut milk and 1 cup (240 ml) water over the layers. Add scotch bonnet pepper whole, bay leaves, salt and pepper. Do not stir; the traditional method keeps layers intact.
7. Bring to a gentle simmer, cover tightly and cook on low heat for 40–60 minutes, checking occasionally to ensure liquid is not fully evaporating too quickly. Add up to 1/2 cup (120 ml) water if layers are drying before items are cooked through.
8. When most of the liquid has been absorbed and the coconut oil has “drawn down,” uncover and increase heat briefly to evaporate excess liquid if needed. Taste and adjust seasoning, remove bay leaves and whole scotch bonnet before serving.
9. Serve hot straight from the pot family-style so guests can dig into the layered mixture of meats, breadfruit, dumplings and greens.