Oil Down

Ingredients

• 2 lbs salted pigtail or chicken, parboiled
• 1 breadfruit, peeled and cut into chunks
• 1 (13.5 oz) can coconut milk
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 scallions, chopped
• 1 sprig fresh thyme
• 1 scotch bonnet pepper, whole
• 1 bunch callaloo or spinach leaves
• 1 tbsp turmeric
• 2 cups water
• Salt and black pepper to taste

Instructions

1. 1Layer the parboiled meat, breadfruit chunks, onion, garlic, scallions, and thyme in a large heavy pot.
2. 2Pour coconut milk and water over the layers, then sprinkle in turmeric for the dish’s signature golden color.
3. 3Place the whole scotch bonnet pepper on top and bring to a boil.
4. 4Reduce heat, cover, and simmer 30-35 minutes without stirring, allowing the liquid to reduce and the coconut milk to render its oil.
5. 5Add the callaloo or spinach leaves on top during the last 10 minutes, letting them steam down.
6. 6Once the liquid has nearly cooked away and only oil remains at the bottom, gently fold everything together.
7. 7Remove the scotch bonnet before serving hot.

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