Trinidadian Oil Down (Gluten & Wheat Free)

Ingredients

• about 910 g Callaloo
• 2 cans Coconut milk
• about 450 g Salted pig tail
• about 450 g Salted beef
• about 450 g Crab
• about 450 g Dasheen
• about 450 g Okra
• about 450 g Pumpkin
• 1 large Onion
• 4 cloves Garlic
• 1 small Scotch bonnet pepper
• 3 sprigs Thyme
• 4 stalks Green onions
• 1 cup Cassava flour
• 1/2 cup Water
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The day before cooking, place the about 450 g salted pig tail and about 450 g salted beef into a large bowl. Cover the meats completely with water and let them soak overnight to remove excess salt. The next day, drain the water from the meats and cut both the pig tail and beef into approximately 2.54 cm bite-sized pieces.
2. 2In a large, heavy-bottomed pot, arrange the ingredients in layers. First, place the about 450 g dasheen and about 450 g pumpkin at the bottom. Next, add the about 910 g callaloo and about 450 g okra on top. Then, place the cut about 450 g salted pig tail, cut about 450 g salted beef, and about 450 g crab over the vegetables. Finally, add the 1 large onion, 4 cloves garlic, 1 small Scotch bonnet pepper (kept whole), 3 sprigs thyme, and 4 stalks green onions to the pot.
3. 3Pour the 2 cans coconut milk over all the ingredients in the pot. Place the pot over medium-high heat and bring the mixture to a rolling boil, which occurs around 100°C / 100°C. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 hour and 30 minutes, or until the dasheen and pumpkin are easily pierced with a fork, indicating they are tender.
4. 4While the Oil Down is simmering, prepare the dumplings. In a medium bowl, combine the 1 cup cassava flour, 1/2 cup water, and 1/2 tsp salt. Mix these ingredients with your hands until a stiff, cohesive dough forms.
5. 5After the initial 1 hour and 30 minutes of simmering, use two spoons to drop small, rounded spoonfuls of the cassava dough directly into the simmering Oil Down. Continue this process until all the dough is used. Cover the pot again and continue to simmer for another 15 minutes, or until the dumplings appear firm, are cooked through, and float to the surface of the liquid.
6. 6Gently stir the contents of the pot to thoroughly combine all the cooked ingredients. Serve the Trinidadian Oil Down hot.

Substitutions

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