A hearty one-pot dish where breadfruit, dumplings, dasheen, and seasoned meat are slow-cooked in coconut milk with turmeric until the coconut milk reduces and the oil separates, giving the dish its name.
Ingredients
1 breadfruit peeled and sliced
2 cups coconut milk
1 lb chicken pieces
4 dasheen leaves
2 green bananas peeled
1 tsp turmeric
3 tbsp green seasoning
1 scotch bonnet pepper
2 cups water
salt to taste
4 dumplings made from flour and water
Instructions
1Season chicken with green seasoning, salt, and pepper.
2Layer breadfruit, green bananas, dumplings, and dasheen leaves in a large heavy pot.
3Place seasoned chicken on top, add whole scotch bonnet.
4Pour coconut milk and water over everything, sprinkle turmeric.
5Cover tightly and cook on medium-low heat for 1 hour until liquid reduces and oil from coconut milk rises to the surface.
Did You Know?
Oil down is called so because as it cooks, the coconut oil literally rises to the top. When you see the oil, the dish is ready.