The smoked meat is salty, so be very careful not to add too much salt. Taste first to see if if even needs salt at all.
The Scotch Bonnet pepper is left in large halves so you can take it out as you desire. If you prefer it less spicy, remove the pepper halfway through the cooking time. If you have leftovers, I would suggest removing it prior to storing it in the refrigerator. If not, it will be much spicier the next day as the pepper continues to infuse the run down.
This can be made with either green or ripe breadfruit. Here I made it with ripe breadfruit, but if you are using green breadfruit the cooking time may be longer. You may need to add more coconut milk and/or water as needed until breadfruit is tender.