Ingedients:

1 onion
1 tomato
1/4 cup of oil
1 small cucumber
1/4 cup of water
1 large breadfruit
1 teaspoon of butter
1 pound of salt fish

Method:

BREADFRUIT: First roast the Breadfruit.
Slice when cooled.

SALTFISH: Boil the salt fish until it is
not too salty.

Now clean and strip salt fish into small
bits. Dice or chop the onion and tomato.

Next slice the cucumber. Add to the salt
fish along with a little seasoning. In a
frying pan add the oil and heat until it
is hot.

Finally, add the salt fish the remaining
ingredients and the butter and water let
it simmer. Serve warm.

Ingredients:

? cup chive
12 cups of water
1 pound tannia
? teaspoon pepper
2 bundles of callaloo
-(approximately 12 ounces)
12 ounces Beef (seasoned)
-salted meat
1 teaspoon garlic (minced)
? cup chopped onion
1 tablespoon of salt
? teaspoon all purpose seasoning
2 potatoes (white or sweet)
2 cups coconut milk (see below)
1 tablespoon butter (optional)
-dumplings
-other vegetables may be used.

Method:

If using the salt meat, cut up and soak
for one hour. Boil with fresh meat for?
hour.

Next cut up the dasheen leaves and wash
thoroughly, then add to beef. Bring to a
boil.

Add the other ingredients and adjust the
seasoning, cook until everything is soft.

Add the dumplings for at least 10 minutes
before removing from the fire.

Coconut Milk Method: First soak the dried
grated coconut in the hot water.

Allow it to stand until its cool. Strain
in the fine sieve and squeeze out milk.