👨‍🍳 作り方

1. 1

   Rinse the saltfish thoroughly. Place in a bowl and cover with water. Soak overnight, changing the water a few times. Alternatively, boil the saltfish in several changes of water for about 30 minutes until desalted. Drain, cool, and flake into bite-sized pieces.

2. 2

   Peel, core, and cut the breadfruit into 1-inch chunks. You can parboil the breadfruit for about 10-15 minutes to speed up cooking in the stew.

3. 3

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.

4. 4

   Add the chopped tomatoes, thyme sprigs, chopped scallions, and the whole scotch bonnet pepper (if using). Cook for another 5 minutes until tomatoes start to break down.

5. 5

   Add the flaked saltfish and the breadfruit chunks to the pot. Stir to combine with the vegetables.

   💡 プロのコツ: If you parboiled the breadfruit, add it now.
6. 6

   Pour in the coconut milk and water (or fish stock). Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the breadfruit is tender.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Remove the whole scotch bonnet pepper before serving. Season with salt and black pepper to taste. Be mindful of the saltiness from the saltfish.

   💡 プロのコツ: Taste and adjust seasoning carefully.
8. 8

   Serve hot, typically with rice or as a standalone dish.