Breadfruit Oil Down

National Dish Of Grenada

A great comfort food which is very filling. Grenadian oil down uses saffron
and callaloo leaves (dasheen leaves, also known as dasheen bush).

Serves about 7

INGREDIENTS:
• ½ lb smoked ham bones, diced or pig tail and salt beef
• 5 callaloo leaves
• 2 tbsp saffron
• 1 tbsp vegetable oil
• 4 large onions, chopped
• 3 tbsp butter
• 1 whole scotch bonnet pepper
• 4 pimentos, sliced
• ½ congo pepper (habanero), seeds and stem removed
• 1 head garlic, mashed
• 4 chives, chopped
• 2 tsp fresh minced thyme, or 1 tsp dried thyme
• 4 cups coconut milk
• 1 large breadfruit, peeled and cut into large cubes
• salt and pepper to taste

1. Place the ham in a saucepan, cover with water, and bring to a boil.

2. Reduce heat and simmer for 20 - 30 minutes, until the ham is tender on the bone, skimming off any foam that rises. Drain the ham and set it aside.

3. If you use pig tail or salt beef, boil the pig tail or salt beef for 15 minutes to remove the salt.

4. Heat the oil and sauté 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, callaloo leaves, saffron, ham or pig tail, and salt and pepper last. Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed all the coconut milk.

Serve hot.