Coconut Rundown with Breadfruit

Instructions

1. 1In a large, heavy-bottomed pot, combine the 1 medium breadfruit (peeled, cored, and cubed), 2 cans of full-fat coconut milk, 1 medium chopped onion, 1 medium chopped bell pepper, 1 large chopped carrot, 1 cup chopped okra, 3 cloves minced garlic, 1/4 small finely chopped Scotch bonnet pepper (if using), 3 sprigs fresh thyme, 1/2 tsp allspice, 1 tsp salt, and 1/2 tsp black pepper.
2. 2Place the large, heavy-bottomed pot over medium-high heat (approximately 162.8-190.6°C / 160-190°C) and bring the mixture to a rolling boil, stirring occasionally.
3. 3Once the mixture is boiling, immediately reduce the heat to low (approximately 79.44-93.33°C / 80-95°C), cover the pot with a lid, and let it simmer for 45 minutes.
4. 4During the 45-minute simmering time, stir the stew every 10-15 minutes to prevent any ingredients from sticking to the bottom of the pot.
5. 5The stew is ready when the 1 medium breadfruit is tender enough to be easily pierced with a fork, and the stew has visibly thickened.
6. 6Before serving, carefully remove and discard the 3 sprigs of fresh thyme from the pot.
7. 7Serve the Coconut Rundown hot, on its own.

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