Breadfruit Oil Down with Pigtail and Dasheen Bush Leaves
Oil Down stands as a dish firmly rooted in the heart of Caribbean cuisine. It centers around pieces of breadfruit that undergo a slow simmer in a blend of coconut milk and fragrant herbs, resulting in a luxuriously creamy consistency.
The Debate about Oil Down
It is also important to note that Trinidadian oil down is very different from Grenadian oil down and in no way should be compared to each other or argued over. There is a continuing debate on Social Media regarding oil down, many claiming that the Trini version is not ‘oil down’.
Rinse salted pigtails with cold running water several times. Place into a large sauce pan and cover with water by a couple of inches. Bring to a boil and cook for 15 minutes. Drain water, refill pot with water, bring to a boil again, then reduce heat to medium and cook until the meat is tender but still firm, about 40 mins. Drain, cut into small pieces when cool and set aside.
Wash breadfruit under cold running water. Cut in half and cut each into wedges about 2 inches wide. With a knife remove the core/seed area. Peel and cut each wedge into 2 inch pieces.
To clean the taro leaves(dasheen bush leaves) it is important to remove the stems and tip and rinse thoroughly. After cleaning cut into small pieces.
In a heavy bottomed pot, heat oil over medium heat. Add onion and hot pepper and cook until the edges are golden brown.
Add pigtail, culantro or green seasoning, pimento pepper, garlic, black pepper and cook, stirring constantly for 2 mins.
Stir in carrot and bell pepper and cook for 2 mins.
Add breadfruit and coconut milk, salt and mix to combine.
Top with dasheen bush leaves (or chopped spinach if using) and place the whole hot pepper on top. Cover the pot and bring to a boil. Immediately reduce the heat to low and simmer until the breadfruit is fork tender, about 60-90 minutes, stirring every 10 mins. If not cooked, add additional coconut milk or water and continue to cook until the liquid has been absorbed and it has a creamy, smooth but chunky consistency-do not allow the breadfruit chunks to melt away. Keep in mind that any sauce thickens as it cools.
To finish, stir in fresh chopped pimento peppers and culantro. Taste and add salt if required. Remove hot pepper before serving.
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Notes
*fresh dry coconut blended with 6 cups of water or 1 coconut block boiled with 6 cups hot water until melted or 1 can coconut milk mixed with enough hot water to make 6 cups.