Sunday, May 4, 2008

Breadfruit Oil-Down

  • ½ pound smoked ham, diced
  • 1 tablespoon vegetable oil
  • 1 large onion, minced
  • 2 seasoning peppers (or substitute 2 Yellow Wax Hots), seeds and stems removed, chopped fine
  • 1 clove garlic, minced
  • ½ Congo pepper (Habanero), seeds and stem removed
  • 1 bunch green onions, chopped fine including the tops
  • 2 teaspoons fresh minced thyme or 1 teaspoon dried thyme
  • 4 cups Coconut Milk
  • 1 large breadfruit, peeled and cut into 8 sections (or substitute canned breadfruit)
  • Salt and pepper to taste
  • Place the ham in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until the ham is tender, skimming off any foam that rises. Drain the ham and set it aside.
  • Heat the oil and sauté the onions, peppers, garlic, Congo pepper, green onions, and thyme for about 5 minutes, stirring constantly. Add the coconut milk, heat, and then add the breadfruit sections, the ham, and salt and pepper.
  • Simmer, covered, for about 30 minutes, or until the breadfruit has absorbed all the coconut milk. Serve hot.

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