Oil Down

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Grenada is part of the Windward Islands in the Caribbean Sea. Its nickname is The Spice Isle due to its vast production and export of spices. They are known for producing nutmeg, mace, cloves, and cinnamon, allspice, bay leaves, pepper, ginger, and vanilla. Grenada’s National Dish is called Oil Down. It is a type of stew. Its main ingredients are Breadfruit, salted meat or chicken, coconut milk, and of course, spices.

Ingredients

  • 6 servings

  • 8-10 young dasheen leaves, the equivalent in spinach leaves (Callaloo)

  • 1 sprig chive and thyme

  • 2 medium carrots, chopped

  • 1 scotch bonnet pepper (or any hot pepper)

  • 1 lb. dumplings

  • 2 tsp turmeric

  • 1/2 lb. salt meat (pre-soaked overnight) or chicken

  • 1 large breadfruit, peeled (alternatively, use Potatoes)

  • 2 cups coconut milk

  • 1 medium onion, chopped

Directions

  1. Prepare the ingredients. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half. (If using Potatoes, peel, and slice into large pieces.)

  2. Thoroughly wash and scrape the salted meat and cut into pieces. Chop up the onion and the carrots. Coarsely chop up the dasheen leaves and mince the chives.

  3. Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender. (If using chicken this step is not necessary.)

  4. Sauté the onions in hot oil until they turn yellow and combine the turmeric with coconut milk.

  5. Place all the ingredients in the pot. Breadfruit/potatoes and meat on the bottom, vegetables in the middle, and callaloo leaves/spinach with dumplings on the top. Fill to the brim with water and coconut milk.

  6. Bring to a boil and then simmer for an hour or until all the liquid has absorbed.

  7. When done, remove the pepper and serve hot.

Dumplings (Optional)

Ingredients

  • 1 cup all-purpose flour

  • 1/4 cup cornmeal

  • 1/2 tsp salt

  • Warm water (as needed)

Directions

  1. Mix together the flour and cornmeal with a dusting of salt.

  2. Add a little warm water at a time until a soft dough forms. Shape it into a ball.

  3. Let rest 10 minutes.

  4. Roll bits of dough between your palms, making softly tapered dumplings.

  5. Drop directly into soups and stews.

This recipe has been adapted from a recipe found on the official website for the Government of Grenada