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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


  • 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


  • 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.


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.


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
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