The aromatic backbone is built with scotch bonnet peppers, garlic, and onions, while turmeric lends its vibrant yellow color and earthy warmth. The pot is then covered and simmered gently for a considerable amount of time.
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Breadfruit and dasheen or yam chunks act as the primary starches, absorbing the flavorful broth and becoming tender and creamy. The name itself is descriptive, referring to the process where the ingredients cook down in a rich, flavorful broth until the liquid is almost entirely absorbed.
The chopped vegetables and spices are then added and sautéed until fragrant. Some prefer a protein-heavy version with chicken and salted fish, while others might focus solely on vegetables for a plant-based interpretation.
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The dish is considered ready when the liquid has been "oiled down" to a rich, thick consistency clinging to the ingredients. It is often the centerpiece of a large gathering, placed in the middle of the table for everyone to share.
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