Oil Down | Grenada's National Dish

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Oil Down | Grenada's National Dish

Traditional Grenadian Foods | Classics
Grenada, the isle of Spice!
Oil Down | Grenada's National Dish

Oil Down is a traditional and beloved one-pot dish from Grenada, rich in flavors and history. It's a hearty, satisfying meal typically made with breadfruit, meat, and various vegetables simmered in coconut milk until everything is tender and infused with spices. Here’s a basic recipe:

Ingredients:

  • Breadfruit (peeled, cored, and cut into chunks)
  • Salted meat (such as salted pork, saltfish, or smoked turkey) soaked to remove excess salt
  • Chicken or pork (cut into pieces)
  • Fresh coconut milk
  • Onions (sliced)
  • Cloves garlic (minced)
  • Green onions (chopped)
  • Fresh thyme (tied together)
  • Carrots (sliced)
  • Callaloo leaves or spinach (washed and chopped)
  • Pumpkin (cut into chunks)
  • Dasheen (taro) leaves (optional, chopped)
  • Scotch bonnet peppers (whole, for flavor without intense heat)
  • Salt and pepper to taste
  • Turmeric or saffron powder (for color)

Instructions:

  1. Prepare the Salted Meat: If using salted meat, soak it in water for a few hours or overnight, changing the water a few times to remove excess salt. Then, cut it into bite-sized pieces.

  2. Layer the Ingredients: In a large pot, layer the breadfruit, salted meat, chicken or pork, carrots, pumpkin, and any other vegetables you’re using.

  3. Add the Aromatics: Scatter the sliced onions, garlic, green onions, and thyme over the top. Place the scotch bonnet peppers whole on top of the layers (you can remove them later if you don't want too much heat).

  4. Season and Add Coconut Milk: Sprinkle the turmeric or saffron over the top for color. Pour the coconut milk over everything, making sure the liquid almost covers the ingredients. Add salt and pepper to taste.

  5. Simmer: Cover the pot and bring to a boil. Reduce the heat to low and let it simmer gently for about 45 minutes to 1 hour, or until the breadfruit and other vegetables are tender and the coconut milk has thickened into a rich sauce.

  6. Serve: Oil Down is traditionally served hot, often straight from the pot. Remove the scotch bonnet peppers before serving if you want to avoid too much heat.

Tips:

  • Feel free to add other ingredients like dumplings, green bananas, or yams depending on availability and personal preference.
  • The dish gets its name from the coconut oil that rises to the top as the dish cooks, which is a sign that it's ready.

Enjoy your hearty, flavorful taste of Grenada!