Serves 4
250 grams pigtails
2 small breadfruit
2 chives
2 sprigs thyme
1 whole chilli
1 stick celery
1.5 litres coconut milk
1/8 tsp. salt
1 whole pepper
Remove the breadfruit core, peel and slice.
In a saucepan, put alternate layers of breadfruit and meat
Tie chilli, thyme, chive and add to the pan with celery and coconut milk.
Cover tightly and bring to a boil.
Reduce heat and simmer until everything is cooked and tender. When cooked, the liquid should all be absorbed and stew oily.