Trini Breadfruit Oil Down Recipe by Chef Jeremy Lovell | Foodie Nation

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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Connect with Chef Jeremy Lovell: @jl_restaurantconsultant

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