This luscious Breadfruit with Salted Pigtails Simmered in Coconut Milk is so easy to make. In Trinidad and Tobago, this is called “Oil Down” or “Oil Dong” due to the Grenadian cultural influences. With respect for the Spice Isle, I decided not to use the name. Oil Down is Grenada’s national dish and its roots hold deep cultural significance for the island. Although similar ingredients are used, this dish was evolved to suit the Trinbagonian palate.

📝Ingredients:
• 2 lbs salted pigtail, boiled 3 times
• 1 breadfruit (2 lbs)
• 4-5 dasheen bush leaves (preferably the young ones)
• 1 ½ cups coconut milk (canned, powdered or fresh)
• 4-6 pimento (seasoning) peppers
• Hot peppers (your preference)
• 8-10 shadon beni/bandhania/culantro/recao leaves
• A few sprigs of thyme
• 5 small sweet bell peppers or 1 large one
• 1 carrot, diced
• 15-20 cloves of garlic (chases those jumbies👻 away)
• The ½ an onion that’s breezin’ on your fridge door, diced
• 2 stalks of scallion (Trini chive)
• 1-2 stalks of celery
• Salt & black pepper
• 2 cups of water (optional if you want it dry)
• 1 tbsp cooking oil

🗒Notes:
1. Instead of breadfruit, use any type of ground provision, or a combination of some.
2. Use salted cod and/or salted meats OR make it entirely vegan
3. Traditionally, the dish is finished with some salted margarine.



Subscribe: https://goo.gl/A6ob1C

Most recent video: https://goo.gl/DHsTND

Like, Subscribe and leave me Comments- I want to hear from you!

Love,

R.


Blog: https://tasteoftrini.com/
Email: [email protected]
Twitter @tasteoftrinbago
Instagram: tasteoftrinbago
Snapchat: tasteoftrinbago
Facebook Page:   / tasteoftrini