Oil Down

Chris De La Rosa’s family oil down centres on mature breadfruit, salted pigtail and coconut milk. His Trinidad and Tobago recipe includes pumpkin, carrot, spinach, herbs and peppers, with okra offered as an optional addition.

The salted pigtail is washed with the selected lemon juice and drained. It simmers in a separate pot of water, then is drained, rinsed and set aside.

Olive oil heats in a large pot with diced onion, chopped scallions, smashed garlic, fresh thyme, pimento peppers and black pepper. When these have softened, the prepared breadfruit, pigtail, pumpkin, carrot, salt, spinach and coconut milk are added and stirred together.

The main water is poured in to cover the ingredients. After the mixture boils, the heat is reduced to a gentle simmer and Caribbean green seasoning, a whole Scotch bonnet, grated ginger and chopped celery are stirred in.

Cooking continues until the breadfruit is nearly done, with more of the same water if needed. The optional okra is stirred in, and the pot cooks until the breadfruit, vegetables and meat are tender. Salt is checked before serving; the breadfruit and coconut broth give the stew a thickening finish.