OIL DOWN
Serves 4
1/2 pound of salted meat (pig's tail, pig's snout or corned pork) or ham
1 large breadfruit (2-3 yams, prefer ably the white variety, can be substituted)
1 stalk celery, chopped
1 small chili pepper, seeded and chopped
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped parsley
1 teaspoon fresh thyme leaves
6 cups unsweetened coconut milk
2 tablespoons curry powder
Soak meat in fresh water overnight to remove the excess salt. Cut breadfruit in half. Slice each half into two to three sections, then core and peel. Wash breadfruit thoroughly. Drain water from the meat, and add the meat to a large soup kettle. Arrange breadfruit over meat. Add celery, pepper, chives, parsley and thyme. Pour coconut milk over top. Cover and bring ingredients to a boil. Stir in curry powder and cook until meat and breadfruit are tender. Dish will be done when all the liquid is absorbed and oil is seen around the breadfruit.
Posted online 06/01/00.
