Chicokid
April 28, 2005, 10:34 AM
Though I share the receipe with you all.
You will Needed:
8 oz salted meat
1 Large Breadfruit (3-3.5 lbs)
1/2 cup sliced celery
2 tsp. thyme
1/2 cup chopped pimentos
1/2 cup. chopped chive
4 cups coconut milk
1 whole hot pepper
salt to taste
METHOD
1. Pour boiling water on salted meat; cover and leave for 10 mins; drain
2. Slice breadfruit on 1/2" slices; remove core and peel.
3. In a saucepan put alternate layers of breadfruit and salted meat.
4. Add celery, thyme, pimentos, chive, coconut milk and hot pepper.
5. Cover tightly and bring to boil.
6. Reduce heat to medium low and simmer for about 45-50 mins until breadfruit is cooked and tender; add more coconut milk if necessary. When cooked, the liquid should be absorbed.
Remove pepper before serving and adjust salt.
This receipe is taken from The Multi-Cultural Cuisine of Trinidad & Tobago and the the Caribbean by the Naparima Girls' High School Cook Book
NB: This is one way of preparing the dish. Other people have different ways of doing it. When it cooking home by me, the coconut milk is used instead of boiling water with the salted meat along with breafruit. The ingredients vary as well. In fact, we usually have Oil Down competitions annually so that persons can show their techniques of preparing the dish. :)
Enjoy :icon_mrgr
You will Needed:
8 oz salted meat
1 Large Breadfruit (3-3.5 lbs)
1/2 cup sliced celery
2 tsp. thyme
1/2 cup chopped pimentos
1/2 cup. chopped chive
4 cups coconut milk
1 whole hot pepper
salt to taste
METHOD
1. Pour boiling water on salted meat; cover and leave for 10 mins; drain
2. Slice breadfruit on 1/2" slices; remove core and peel.
3. In a saucepan put alternate layers of breadfruit and salted meat.
4. Add celery, thyme, pimentos, chive, coconut milk and hot pepper.
5. Cover tightly and bring to boil.
6. Reduce heat to medium low and simmer for about 45-50 mins until breadfruit is cooked and tender; add more coconut milk if necessary. When cooked, the liquid should be absorbed.
Remove pepper before serving and adjust salt.
This receipe is taken from The Multi-Cultural Cuisine of Trinidad & Tobago and the the Caribbean by the Naparima Girls' High School Cook Book
NB: This is one way of preparing the dish. Other people have different ways of doing it. When it cooking home by me, the coconut milk is used instead of boiling water with the salted meat along with breafruit. The ingredients vary as well. In fact, we usually have Oil Down competitions annually so that persons can show their techniques of preparing the dish. :)
Enjoy :icon_mrgr