Mélange Travel & Lifestyle Magazine October 2016 | Page 221

INGREDIENTS
Most of the ingredients can be found in stores selling Caribbean and Fijian food.
2 lbs breadfruits
10 green bananas
2 lbs yams
4cups coconut milk
4 tbsp cury powder
2 tbsp green seasoning
2 lbs salted meat (pig tail and/or salted beef, pig snout)
3 cloves garlic

1/2 cup chopped green onions
1 small red pepper, chopped
2 bunches spinach or callaloo
2 cups flour (for *dumplins)
1 cup water (for dumplins)

PREPARATION
Put salted meat in a pot of boiling water and cook until almost soft. Drain. The meat should not be too
salty. If it is, repeat the process. Cut into bite sized pieces. Set aside.
Wash and peel the breadfruit and cut into six sections. Remove its core. Set aside.
Wash and remove the skin from the green bananas and yams. Cut green bananas into two pieces.
Cut yams into 2 inch pieces. Set aside.
Wash the spinach or calaloo and set aside.
Mince garlic.
Place cooked salted meat into the bottom of the pot. Spinkle with 2 tbsp curry powder, half of the minced
garlic and 1 tbsp green seasoning. Spread one bundle of spinach leaves over the meat. Add the breadfruit,
green bananas and yams. Pour 1 cup of cocount milk over the contents of the pot. Add the remaining
ingredients. Add dumplins. Cover with the remaining spinach/callaloo leaves. Pour the rest of the cocunut
milk over everything. Cover pot tightly and cook over medium heat for 45 minutes. When done, the
coconut milk should be of a thick consistency. Remove from heat. Serve hot.
* Dumplins: Put the flour into a bowl. Add water, gradually. Mix into a firm ball. Tear small pieces from
the dough. Roll into a pencil shape.
Green beans, okra, corn on the cob and carrots can be included with the other ingredients for variety.

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