Breadfruit Run Down

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Last Updated on May 20, 2020 by Chef Mireille

Breadfruit Run Down or Breadfruit Oil Down is stewed in coconut milk and makes a delicious meal for any day of the week.

 

Trinis call it oil down and people from Dominica and Jamaica call it run down. People from Grenada also call it oil down and there it is known as their national daish. I’m not sure what other Caribbean islanders call it. Basically, the main ingredient is simmered in coconut milk. Breadfruit is one of the most common varieties of oil down and is usually made with dried salted cod with pickled pig tails or smoked ham hocks. In Dominica, Rabbit Run Down is one of the most common varieties.

I cannot tell you how much I detest pig tails. I may be of Caribbean heritage, but there are some things that my American born sensibilities control and unlike most Caribbeans, I don’t like eating tails, ears, tongues, knuckles, feet and all those prized items that they consider delicacies. I think this stems from slavery times when the leftover animal parts were all that were given to the slaves and since that was what they received, why not embrace it? Well, thankfully, I was born a century later and don’t feel the need to eat those animal parts when I can just easily eat the main animal parts.

Souse, for example, is a prized dish. It consists of all of these unusual animal body parts (mostly pigs feet) cooked for a long period of time with lime juice, hot pepper and other spices until it turns almost gelatinous. I remember going to summer barbecues and a long line forming by a big stock pot and the reason was always souse. Some considerate family member would bring me a cup and not wanting to be rude I would smile politely and say, “Thank you.” Then give it to my sister or some cousin who would relish it.

See also  Passionfruit Mojito Cocktail - How to make the Best Passion Fruit Mojito Recipe

However, smoked ham hocks I don’t have a problem with but since my Mom was always quite health conscious – she is a nurse after all – our family version was made with smoked turkey wings instead. Instead of using pickled pig tails, we use smoked turkey wings for a version that is a lightened up version than the classic Run Down. This version is not only healthier, but also plays into the American side of me, sans the pickled pigs feet….eeeew.

Is Breadfruit a new ingredient for you? It’s now becoming more easily available – at least here in the NYC area. Check out some of my other breadfruit recipes if you’d like to experiment more with this fruit.

Breadfruit Recipes

IN THE MAKING – HOW TO MAKE BREADFRUIT RUN DOWN

Breadfruit -edit

A complete one pot meal!

Breadfruit Run Down -edit

The meat here can easily be omitted for a Vegetarian version!

Breadfruit Oil Down -edit

Breadfruit Run Down
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Breadfruit Run Down

Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Dinner
Cuisine: Caribbean
Servings: 6
Calories: 409.18kcal

Ingredients

  • 6 1/4 oz.smoked turkey wings
  • 2 tablespoons oil
  • 1 chopped onion
  • 2 cloves garlic finely chopped
  • 1 chopped bell pepper
  • 3 chopped scallions white and green parts separated
  • 5 sprigs of fresh thyme
  • 1 Scotch Bonnet pepper halved
  • 1 small breadfruit peeled, cored and chopped
  • 3 cups coconut milk
  • salt to taste

Instructions

  • Cook turkey wings in boiling water for 30 minutes to soften meat. Drain, reserving liquid.
  • Heat oil in a deep skillet. Add onion, garlic, bell pepper and white parts of scallions. Saute until softened.
  • Add turkey wings and thyme. Saute another 2 minutes.
  • Add Scotch Bonnet, breadfruit, coconut milk and 1 cup cooking liquid. Bring to a boil. Reduce to a simmer and cook for 1 hour, stirring occasionally, until breadfruit is tender.
  • Add salt and stir to combine.

Notes

The smoked meat is salty, so be very careful not to add too much salt. Taste first to see if if even needs salt at all.
The Scotch Bonnet pepper is left in large halves so you can take it out as you desire. If you prefer it less spicy, remove the pepper halfway through the cooking time. If you have leftovers, I would suggest removing it prior to storing it in the refrigerator. If not, it will be much spicier the next day as the pepper continues to infuse the run down.
This can be made with either green or ripe breadfruit. Here I made it with ripe breadfruit, but if you are using green breadfruit the cooking time may be longer. You may need to add more coconut milk and/or water as needed until breadfruit is tender.

Nutrition

Calories: 409.18kcal | Carbohydrates: 25.23g | Protein: 9.72g | Fat: 32.7g | Saturated Fat: 22.75g | Sodium: 613.65mg | Fiber: 4.51g | Sugar: 8.98g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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