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8-10 young dasheen
1 sprig celery, chive and thyme
2 medium carrots chopped
2 green peppers chopped
1 lb dumplings
2 tps tumeric (saffron)
1/2 lb Salt meat (pre-soaked overnight)
1 large Breadfruit peeled
2 cups coconut milk
1 medium onion chopped
Wash and peel breadfruit. Cut into eight sections.
Remove centre lengthways of each section and cut into half crosswise.
Wash and scrape meat, cut into pieces and rinse in lime juice and water.
Remove skins of onions, rinse and cut into small pieces.
Remove seeds of chilli peppers and cut into wedges.
Chop chives into small pieces.
Put salted meat into cold water, bring to the boil and drain.
Repeat three times to remove preserving salt.
Put to cook until just tender and drain.
Sauté onions and garlic in hot oil until onions are pale yellow.
Add chive, thyme, flavouring pepper, salted meat and salt to taste.
Pour over two cups of coconut milk.
Add wedges of breadfruit, sugar, green hot pepper and cook until breadfruit absorbs liquid.
Add remaining coconut milk. Remove hot pepper.
Stir to blend well and cook at a reduced heat.
There should be no remaining liquid.