|
| |
|
| What You Need: |
|
|
|
8 oz salt meat
1 large or 2 small breadfruit, cut into 4 or 6 sections
8 oz cooked salt fish, flaked
1 whole chili
2 sprigs thyme
2 chives
1 stick celery, chopped or ½ teaspoon celery seed
2¾ pints coconut milk
Salt
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Soak meat overnight in cold water, drain.
|
2. Remove the breadfruit core and peel.
|
3. In a saucepan, put alternate layers of breadfruit, meat and fish.
|
4. Tie chili, thyme and chives together and add to the pan with celery and coconut milk.
|
5. Cover tightly and bring to the boil, reduce heat and simmer for about 45 - 50 minutes until everything is cooked and tender.
|
6. When cooked the liquid should all be absorbed and the stew oily. Remove herbs before serving and add salt to taste.
|
|
|
|
|
|
|
|
