Breadfruit oil down

Ingredients

• 2 medium half-ripe breadfruits, peeled, cored and cut into wedges
• 1/2 lb salted meat (salt beef, salt pork, or pigtails)
• water
• 1 med onion
• 4 cloves garlic
• 1 bunch chives, washed
• 1 bunch celery, washed
• 3-4 leaves cilantro, washed
• 2 pimientos
• 10-12 ochroes, washed and cut into 1/2 inch pieces
• 2 cups coconut milk (fresh or powdered)
• 1 hot pepper(optional)
• vegetable oil

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Preparation

• Place a large iron pot on the stove to preheat.
  
  Place onion, garlic, chives, pimento, celery and cilantro in a food processor or blender with a little water and blend until finely chopped. Set aside.
  
  Put salted meat in a small saucepan with water(just enough to barely cover meat) and bring to a boil. Continue boiling for 8-10 minutes to reduce the saltiness of the meat. Drain and set aside
  
  In the iron pot, put about 2 tbsp vegetable oil. When oil is hot, add 3 heaping teaspoons of the chopped seasonings and cook for 2 minutes, stirring constantly. Add the drained salted meat and fry for another 1-2 minutes
  
  Add breadfruit and ochroes to pot, stirring well.
  
  Add coconut milk. There should be enough liquid to barely cover the breadfruit. If not, you can add hot water. Add washed whole hot pepper and 2 more tsp green seasoning.
  
  Bring all to a boil. Reduce heat to medium, cover pot and simmer gently until breadfruit is fork tender. Stir occasionally, taking care not to burst the hot pepper.
  
  Remove hot pepper, taste and adjust seasonings as necessary and serve alone or as a side dish.

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