Saint Vincent Oil Down
A hearty and flavorful one-pot stew featuring salted meat, breadfruit, callaloo, and coconut milk, simmered until the oil separates.
🧂 Ingredients
- 500 g Salted beef or pigtail(soaked overnight and cut into pieces)
- 2 medium Breadfruit(peeled, cored, and cut into large chunks)
- 800 ml Coconut milk(full fat)
- 200 g Callaloo leaves(chopped)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 sprigs Thyme
- 1 whole Scotch bonnet pepper(pierced, optional for heat)
- 250 ml Water(or as needed)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Boil the salted meat in water until tender, about 30-45 minutes. Drain and set aside.
- 2
In a large pot or Dutch oven, combine the boiled salted meat, breadfruit chunks, chopped onion, minced garlic, thyme sprigs, and the whole scotch bonnet pepper (if using).
- 3
Pour in the coconut milk and add enough water to just cover the ingredients. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for about 1 hour, or until the breadfruit is tender and the liquid has reduced and thickened. Stir occasionally to prevent sticking.
- 5
Add the chopped callaloo leaves to the pot. Stir well and continue to simmer for another 15-20 minutes, or until the callaloo is cooked and wilted. The stew should be thick and oily, with the oil from the coconut milk separating.
- 6
Remove the thyme sprigs and scotch bonnet pepper before serving. Season with salt and black pepper to taste.
💡 Pro Tips
- ✓Soaking the salted meat overnight is crucial to remove excess salt.
- ✓Ensure the breadfruit is cooked through but not mushy.
- ✓Adjust the amount of water to achieve your desired stew consistency.
- ✓The dish is ready when you see the oil from the coconut milk separating and glistening on top.
🔄 Variations
- Add other vegetables like dasheen, okra, or sweet potatoes.
- Use fresh salted fish instead of salted meat.
- For a richer flavor, add a knob of butter towards the end of cooking.