Hearty Grenadian Oil Down (One-Pot Breadfruit Stew)

Directions

1. Step 1

   Soak salted pigtail in cold water overnight, changing water several times. Boil the pigtail for 20-30 minutes, drain, rinse, and repeat once to remove excess salt. Set aside.

2. Step 2

   In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion, minced garlic, grated ginger, and turmeric. Sauté for 3-5 minutes until fragrant.

3. Step 3

   Add the prepared pigtail pieces to the pot. Cook for a few minutes, stirring to coat with aromatics.

4. Step 4

   Layer the vegetables over the pigtail: first the breadfruit, then dasheen and pumpkin. Top with chopped callaloo leaves and thyme sprigs. If using, place the whole Scotch bonnet pepper on top (do not burst it).

5. Step 5

   Pour in both cans of coconut milk, ensuring it almost covers the ingredients. Do not stir at this point to maintain layers.

6. Step 6

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 60-75 minutes, or until the breadfruit and root vegetables are tender and most of the liquid has absorbed, leaving a 'down' or rich oil at the bottom.

7. Step 7

   Remove Scotch bonnet and thyme sprigs. Gently stir the pot to combine all ingredients. Serve hot directly from the pot.