📝 About This Recipe
Oil Down is the quintessential one-pot wonder of Grenada, a communal masterpiece that simmers breadfruit, salted meats, and fresh aromatics in a rich bath of turmeric-infused coconut milk. The dish earns its name from the 'oiling down' process, where the coconut milk reduces until it transforms into a fragrant, golden oil that coats every morsel. It is a harmonious celebration of Caribbean history, offering a creamy, savory, and deeply comforting experience that defines the spirit of island hospitality.
🥗 Ingredients
The Foundation
- 1 large Breadfruit (peeled, cored, and cut into 2-inch wedges)
- 6 cups Coconut Milk (freshly squeezed is best, or high-quality canned)
- 2 tablespoons Turmeric (Saffron) (freshly grated or high-quality powder)
Proteins
- 1 lb Salted Pigtails or Salted Beef (boiled to remove excess salt and chopped into pieces)
- 1 lb Chicken Drumsticks (seasoned with green seasoning)
- 1/2 lb Smoked Herring or Saltfish (optional, for depth of flavor)
Vegetables and Dumplings
- 1 bunch Callaloo Leaves (or spinach leaves, cleaned)
- 1 lb Pumpkin (peeled and cubed)
- 3 pieces Green Bananas (peeled and cut into halves)
- 2 cups All-purpose Flour (for dumplings)
- 3/4 cup Water (to mix with flour for dumplings)
Aromatics and Spice
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
- 4 stalks Scallions (chopped)
- 4 pieces Pimento Peppers (seasoning peppers, seeded and chopped)
- 1 whole Scotch Bonnet Pepper (do not cut, for aroma only)
- 4 sprigs Fresh Thyme
- 2 stalks Celery (chopped)
👨🍳 Instructions
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1
Prepare the salted meats by boiling them in a large pot of water for 20-30 minutes to remove excess salt. Drain and set aside.
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2
Prepare the dumplings by mixing the flour, a pinch of salt, and water in a bowl. Knead into a stiff dough and roll into long 'spinners' or flat discs. Set aside.
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3
In a very large, heavy-bottomed pot (traditionally a 'karhee' or Dutch oven), begin layering the ingredients. Start by placing the salted meats and chicken at the very bottom.
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4
Place the breadfruit wedges over the meat in a neat layer. This ensures the breadfruit absorbs the juices from the meat directly.
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5
Add the pumpkin, green bananas, and any other ground provisions (like yams or sweet potatoes) as the next layer.
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6
Scatter the onions, garlic, scallions, pimento peppers, celery, and thyme sprigs over the vegetables.
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7
Whisk the turmeric into the coconut milk until it is a vibrant yellow. Pour this mixture over the entire pot until the ingredients are nearly submerged.
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8
Place the dumplings on top of the vegetables.
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9
Cover the entire surface with the callaloo or spinach leaves. This acts as a 'blanket' to steam the contents.
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10
Place the whole Scotch Bonnet pepper on top of the leaves. Be careful not to burst it, or the dish will become incredibly spicy!
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11
Cover the pot tightly and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low.
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12
Simmer for 60 to 90 minutes. Do not stir the pot! The goal is for the coconut milk to be absorbed and reduce down into a golden oil at the bottom.
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13
Check the pot by gently pushing a spoon down the side to see if the liquid has vanished and only oil remains. You should hear a slight frying sound.
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14
Remove the Scotch Bonnet pepper and the thyme sprigs. Let the pot rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the bottom layer from burning before the coconut milk is fully reduced. If you cannot find breadfruit, you can use extra green bananas and potatoes, though the texture will differ. Freshly grated turmeric provides a much deeper earthy flavor and brighter color than the powdered version. To test if it's done, listen for the 'sizzle'—once the bubbling liquid sound turns into a frying sound, the 'oil down' is complete. Make sure to wash the salted meats thoroughly; if you don't boil them first, the entire dish will be too salty to eat.
🍽️ Serving Suggestions
Serve hot in deep bowls, ensuring everyone gets a piece of each layer (meat, breadfruit, and dumpling). A side of fresh avocado (locally called 'pear') provides a cool, creamy contrast to the rich stew. Pair with a cold glass of local sorrel juice or a Grenadian rum punch. A simple side of sliced cucumbers with lime and salt helps cut through the richness of the coconut oil.