Oil Down

Method

Boil the salt beef or pig tail in salted water for 45 minutes until tender, then remove and chop into bite-sized pieces, reserving the stock. Peel and chop the green banana, dasheen, and cassava into equal-sized chunks. Heat the butter in a large heavy pot and sauté the diced onion, garlic, and whole pepper until fragrant. Add the chopped meat, then layer in the root vegetables, okra, and callaloo, pouring the coconut milk and reserved stock over to just cover the vegetables. Season with thyme, salt, and pepper, then bring to a boil, reduce heat, cover, and simmer for 30-40 minutes, stirring occasionally, until all vegetables are tender and the liquid has reduced to a rich oil. The dish is ready when the ingredients are well combined in a creamy coconut sauce with minimal liquid remaining.