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Breadfruit and saltfish run-down

Breadfruit simmered in coconut milk with saltfish, tomato and thyme until the sauce thickens around it.

Serves 4 · 45 minutes · Main dish

Ingredients

• 1/2 lb saltfish, soaked and flaked
• 1 medium mature-green breadfruit, peeled, cored, cut in chunks
• 2 cups coconut milk
• 1 onion, sliced
• 2 cloves garlic, chopped
• 2 tomatoes, chopped
• 2 sprigs thyme
• 1 scotch bonnet, whole
• 2 stalks scallion
• 1 tbsp oil
• Black pepper

Method

1. Boil the breadfruit chunks in water until just tender, 12–15 minutes. Drain.
2. In a wide pan, bring the coconut milk to a simmer and cook, stirring now and then, until it thickens and the oil starts to separate — about 15 minutes. This is the "run-down".
3. Add oil, onion, garlic, tomato, thyme, scallion and the whole pepper. Cook 5 minutes.
4. Add the flaked saltfish and the breadfruit. Simmer gently 10 minutes so the breadfruit takes up the sauce. Season with black pepper; the saltfish gives the salt.
5. Remove the scotch bonnet before it bursts. Serve with boiled green banana or on its own.