👨‍🍳 作り方

1. 1

   Rinse the soaked salted meat thoroughly. If using pigtail, ensure it's well-cleaned.

   💡 プロのコツ: Soaking overnight is crucial to remove excess salt.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the salted meat, chopped onion, minced garlic, thyme sprigs, and the whole scotch bonnet pepper (if using).

   💡 プロのコツ: Using a heavy pot helps distribute heat evenly.
3. 3

   Add the dasheen, breadfruit, sweet potato, and carrot to the pot. Pour in the coconut milk and 1 cup of water. Stir to combine.

4. 4

   Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 1 hour, or until the root vegetables are tender and the meat is cooked through.

   💡 プロのコツ: Stir occasionally to prevent sticking.
5. 5

   While the stew simmers, prepare the dumplings. In a bowl, mix the flour, salt, and gradually add water to form a stiff dough. Roll into small, bite-sized balls.

   💡 プロのコツ: The dough should not be sticky.
6. 6

   Add the dumplings to the simmering pot during the last 20-30 minutes of cooking. Ensure they are submerged in the liquid.

7. 7

   Continue to simmer, uncovered, for the final 20-30 minutes, allowing the sauce to thicken and the oil to separate from the coconut milk, creating the characteristic 'oil down' effect. Remove the thyme sprigs and scotch bonnet pepper before serving.

   💡 プロのコツ: The stew is ready when the vegetables are very tender and the sauce has reduced and is rich and oily.
8. 8

   Season with salt and black pepper to taste, adjusting as needed. Serve hot.