RECIPE / ONE REALIZATION
The recipe is adapted from the official website of the Government of Grenada.
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RECIPE INGREDIENTS
METHOD
Prepare the ingredients. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half.
Thoroughly wash and scrape the salted meat and cut into pieces.
Chop up the onion and the carrots. Then, coarsely chop up the dasheen leaves and mince the chives.
Place the salted meat in cold water and bring to a boil. Rinse, then repeat three times. This procedure will remove the excess salt. Drain once the meat has become tender.
Sauté the onions in hot oil until they turn yellow and combine the turmeric with coconut milk.
Place all the ingredients in the pot. Breadfruit and meat on the bottom, vegetables in the middle, and callalo leaves with dumplings on the top. Fill to the brim with water and coconut milk.
Bring to a boil and then simmer for an hour or until all the liquid has absorbed.
When done, remove the pepper.
Serve hot.
USEFUL NOTES
The majority of the ingredients used to prepare this dish are native to Grenada and the region and can be purchased only in specialized shops. So, if necessary, taro leaves can be replaced with spinach, while potatoes can be used instead of green bananas; the dumplings are made from flour and water, and Scotch bonnet can be replaced with any hot pepper. Since recipes vary from household to household, many may have additional ingredients like cabbage, crab, conch, okra, green beans, bok choy, and Caribbean squash chayote.