Caribbean Oil Down Stew with Dumplings

This was my first time working with breadfruit! It tastes like a cross between a sweet potato and a chestnut, and you can cook with it like a potato.

The name oil down comes from the coconut milk poured on top that merges into the stew as it cooks down.

It’s a beautiful blend of flavors and colors, with dumplings on top!


Tofu marinade

  • 1 handful fresh parsley, chopped
  • 4 green onions, chopped
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger
  • 1 Tbsp olive oil
  • 1 tsp red wine vinegar
  • Salt and pepper to taste


  • 1 block extra firm tofu
  • 1 breadfruit, sliced
  • 1 sweet potato, sliced
  • 2 potatoes or 1/2 a squash, sliced
  • 1 cup frozen peas
  • 4 kale leaves, chopped
  • 1 scotch bonnet or jalapeno pepper, seeds removed, cut in half
  • Salt to taste
  • 2 tsp umami powder
  • 2 tsp turmeric
  • 1 tsp thyme
  • 1 can coconut milk
  • 1 coconut milk can worth of water


  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 cup unsweetened soy milk
  • 2 Tbsp olive oil


Mix together all the marinade ingredients. Toss the tofu in the marinade and let it sit in the fridge for as long as possible, even overnight.

In a large pot, grease the bottom with a little bit of olive oil, then place the first layer down: breadfruit slices. Next, spread around the marinated tofu, as well as the marinade.

On top of this, layer the sweet potatoes and potatoes, then the frozen peas.

Next, add the two halves of hot pepper. On top of that, sprinkle the salt, umami powder, turmeric and thyme, then pour over the coconut cream and 1 can of water. Lastly, top with the kale.

Cover the pot and heat it at medium-high until it starts to boil, then lower the heat to a simmer, making sure NOT to open the lid or stir it.

After about an hour of simmering, mix all the dumpling ingredients together in a medium bowl and mix well.

When the stew is nice and thick and the vegetables are tender, drop spoonfuls of the dumpling mix right on top of the stew, evenly spacing them out over the surface. I got 12 dumplings out of it. Cover the pot with a tight-fitting lid and cook for 14 minutes, making sure the stew is still simmering gently.

The dumplings will get nice and firm to the touch when they’re done. Most of the coconut should have been absorbed, the vegetables should be soft and the dumplings ready.

Serve hot in a bowl with a dumpling and a scoop or two of stew.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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