์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Dominica Oil Down
A hearty and flavorful one-pot stew from Dominica, featuring salted meat, root vegetables, dumplings, and coconut milk, simmered until the oil separates and creates a rich sauce.
๐ง ์ฌ๋ฃ
- 1 lb Salted beef or pigtail(soaked overnight and cut into 1-inch pieces)
- 2 cans Coconut milk(full fat)
- 1 lb Dasheen (Taro root)(peeled and cut into 1-inch chunks)
- 1 medium Breadfruit(peeled, cored, and cut into 1-inch chunks)
- 1 medium Sweet potato(peeled and cut into 1-inch chunks)
- 2 medium Carrot(peeled and cut into 1-inch chunks)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 3 sprigs Thyme
- 1 whole Scotch bonnet pepper(pierced with a fork (optional, for heat))
- to taste Salt
- to taste Black pepper
- 1 cup Water(or as needed)
- 1 cup Flour(for dumplings)
- 1/4 cup Water(for dumplings)
- 1/4 tsp Salt(for dumplings)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the soaked salted meat thoroughly. If using pigtail, ensure it's well-cleaned.
๐ก ์ ๋ฌธ๊ฐ ํ: Soaking overnight is crucial to remove excess salt. - 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).
๐ก ์ ๋ฌธ๊ฐ ํ: Using a heavy pot helps distribute heat evenly. - 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
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.
๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking. - 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.
๐ก ์ ๋ฌธ๊ฐ ํ: The dough should not be sticky. - 6
Add the dumplings to the simmering pot during the last 20-30 minutes of cooking. Ensure they are submerged in the liquid.
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: The stew is ready when the vegetables are very tender and the sauce has reduced and is rich and oily. - 8
Season with salt and black pepper to taste, adjusting as needed. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking the salted meat is essential to control the saltiness.
- โThe key to Oil Down is the separation of the coconut milk's oil during the final simmering stage.
- โAdjust the amount of water to achieve your desired sauce consistency.
- โFeel free to add other ground provisions like yams or eddoes.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add leafy greens like spinach or callaloo towards the end of cooking.
- Use chicken or fish instead of salted meat for a lighter version.