10/07/2023
Hi friends, today I'm doing Trinidadian famous oildown dish. Here's the ingredients:-
2 pounds of pigtails, 1 pack of maggi pigtail soup, 12-dasheen bush leaves, 1 pack of maggi coconut powder/milk, 1 carrot, 2 small breadfruit or 1 big one(Artocarpus Communis of the Pacific Island, having a large round edible starchy usually seedless fruit) and quarter stick of golden ray(a healthy and delicious salted butter. It's made from sunflower oil, organic coconut oil and organic butter).
To season I've used some green seasoning as follows:- shadow bene(cilantro), parsley, chives(green onions), garlic, onions, pimientos, pepper(to your taste).
Preparation: I've boiled the pigtails at least three times changing the water to remove the salt its usually preserved in. While that is going, I've washed and chopped all items for the green seasoning. Cleaned the dasheen leaves by washing and cutting into smaller pieces, it will melt into the other ingredients, stem can be used as well, cut carrots into cubes or slices. Cut and peeled breadfruit and cut into a bigger bite size, when cooked it melts into the desired size. After straining and giving the pigtails a quick tap water bath I seasoned with (some), but only green seasoning for now. Put on stove a big enough pot that can hold everything, heat and add golden ray, add seasoned pigtails and saute just to get a little colour, cover to aviod the pop from the pigtails. Once your desired colour have been attained, which is lightly brown, add the dasheen leaves, breadfruit and carrots, saute for about half a minute and then add coconut milk,(if using powder add water) enough water to cover everything, add the rest of the green seasoning and also the maggi pigtail soup, that gives the extra flavour and also the salt for other ingredients added. Allow to boil for about 40 to 50 minutes. Test by cutting into a piece of the breadfruit with spoon, once it cuts smoothly it's cooked, taste for salt (add to your desire if neccessary) and turn off. All done. Thank you.
