Grenada's national dish

Ingredients:

• 2 lbs. salt fish (soaked and deboned)
• 2 lbs. chicken (cut into pieces, optional)
• 2 lbs. pig tail (boiled to remove excess salt) (optional)
• 3 cups coconut milk (freshly squeezed)
• 2 medium whole breadfruit (peeled, guts removed)
• 2 hands of green bananas (peeled)
• 2 lbs. counter flour (for dumplings)
• 2 bundles of callaloo leaves (finely chopped)
• 1 carrot (peeled and chopped)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 sprigs thyme
• 1 tsp turmeric (optional, for color)
• Salt to taste

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Instructions:

1. Prepare the Ingredients:
   • Soak the salt fish overnight and remove any bones.
   • Peel and chop the breadfruit, carrots, and green bananas.
   • Season the chicken pieces with a blend of green seasonings and salt.
   • In a separate bowl, combine the counter flour, salt, and water to form a firm dough for dumplings. Set aside.
2. Combine Ingredients in the Pot:
   • Layer the pot by adding the breadfruit and green bananas first, packing them neatly along the natural curve of the pot.
   • Place the boiled pigtail and seasoned chicken in the center of the pot.
3. Add Liquids & Spices:
   • Pour in the freshly squeezed coconut milk and turmeric. Be careful not to fill the pot to the top, leaving space for expansion during cooking. Bring it to a boil.
4. Add Dumplings:
   • Carefully add the prepared dumplings to the boiling pot.
5. Add Callaloo & Vegetables:
   • Add the chopped callaloo leaves, carrots, onion, garlic, and thyme.
6. Season and Simmer:
   • Season with salt to taste. Allow everything to simmer for 40-50 minutes, or until the vegetables and breadfruit are tender, and the liquid has reduced. DO NOT STIR !!
7. Serve: