Loop Sunday Lunch: Breadfruit Oil Down

It may not be T&T's national dish, but it's still a local favourite. 
For this week's Sunday Luch, we feature a Breadfruit Oil Down Recipe from Massy Stores Trinidad.
1/2 lb salted pigtail, cut into 2-inch pieces
1 green hot pepper (whole)
1 onion, chopped small
1 bunch chives, chopped small
2 cloves garlic, crushed
1 leaf chadon beni, cut up finely
2 1/2 cups dasheen bush leaves, chopped (discard stalks)
1/2 cup pumpkin, cubed
4 okra, chopped
salt, if necessary
thick coconut milk (preferably freshly made, but unsweetened canned or frozen can be used too)
Directions
1. Boil salted pigtail in water until soft, then discard that water.
2. Peel and seed breadfruit and cut into wedges of about 1 1/2 inch thick, lengthwise. Add breadfruit to boiled pigtail and cover with 1 cup of water.
3. Add 2 cups of coconut cream, then chive, onion, chadon beni, garlic, and whole green hot pepper. Add salt if necessary.
4. Boil until liquid has b(oiled) down, reduced, and the breadfruit is soft, but not falling apart.
5. Serve hot. 
Source: The Loop, August 2019