📝 About This Recipe
Widely regarded as the national dish of Grenada, Oil Down is a soul-warming, one-pot masterpiece that derives its name from the luscious coconut milk that 'oils down' into a rich, savory essence at the bottom of the pot. This rustic stew features starchy breadfruit, salted meats, and vibrant Caribbean spices, all steamed under a canopy of callaloo leaves and flour dumplings. It is a celebratory meal that embodies the communal spirit of the islands, offering a complex balance of creamy, salty, and spicy notes in every bite.
🥗 Ingredients
The Foundation
- 1 large Breadfruit (mature but firm; peeled, cored, and cut into 2-inch wedges)
- 1 lb Salted Pigtails or Salt Beef (boiled for 20 minutes to desalinate and cut into pieces)
- 1 lb Chicken Thighs (bone-in, skin removed, and cleaned with lime juice)
The Aromatics and Liquid
- 4 cups Fresh Coconut Milk (unsweetened; fresh is preferred for the best oil separation)
- 2 tablespoons Turmeric (Saffron) (freshly grated or high-quality powder)
- 1 large Onion (chopped)
- 4 stalks Scallions (chopped)
- 4 cloves Garlic (minced)
- 1 Scotch Bonnet Pepper (left whole for flavor, or pierced for heat)
- 4 sprigs Fresh Thyme (stems removed)
- 3 Pimento Peppers (Seasoning Peppers) (seeded and chopped)
The Toppings (The Cover)
- 1 bunch Callaloo Leaves (or young spinach leaves; cleaned and stems removed)
- 2 cups All-purpose Flour (for the dumplings)
- 3/4 cup Water (for dumpling dough)
- 1/2 teaspoon Salt (for dumplings)
👨🍳 Instructions
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1
Prepare the salted meat by boiling the pigtails or salt beef in a large pot of water for 20-30 minutes to remove excess salt. Drain and set aside.
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2
In a small bowl, mix the flour, 1/2 teaspoon salt, and water to form a stiff dough. Knead for 2 minutes, then shape into long 'spinners' or flat discs. Cover and set aside.
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3
Peel the breadfruit, remove the spongy core, and slice into thick wedges (about 8-10 pieces per fruit). Soak in salted water until ready to layer.
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4
In a very large, heavy-bottomed pot (traditionally a 'coal pot' or 'karahi'), begin layering. Start by placing the salted meat and chicken at the very bottom.
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5
Add the breadfruit wedges on top of the meat in an even layer. This ensures the breadfruit absorbs the juices from the meat.
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6
Sprinkle the chopped onions, garlic, scallions, pimento peppers, thyme, and turmeric over the breadfruit.
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7
Pour the 4 cups of coconut milk over the entire mixture. The liquid should almost cover the breadfruit.
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8
Place the whole Scotch Bonnet pepper in the center. Be careful not to burst it if you prefer a mild stew.
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9
Arrange the dumplings (spinners) over the top of the breadfruit layer.
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10
Finally, cover everything with a thick layer of callaloo leaves. This acts as a 'lid' to steam the ingredients below.
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11
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer.
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12
Cook for 45-60 minutes without stirring. The goal is for the coconut milk to be absorbed and 'oil down'—meaning it converts into oil at the bottom of the pot.
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13
Check the pot by gently pushing a spoon down the side; if you hear a sizzle and see clear oil instead of white milk, the dish is ready.
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14
Remove the Scotch Bonnet pepper and the thyme sprigs. Serve hot, ensuring everyone gets a bit of meat, breadfruit, dumpling, and greens.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the bottom layer from burning before the coconut milk evaporates. If you can't find fresh breadfruit, green bananas or yams can be used as a substitute, though the texture will differ. Do not stir the pot during the cooking process; the layering is essential for the steaming effect. For a deeper yellow color, use fresh turmeric root grated directly into the coconut milk. If the breadfruit is still firm but the liquid is gone, add another half cup of coconut milk and continue steaming.
🍽️ Serving Suggestions
Serve with a side of fresh avocado slices (pear) to complement the creamy texture. A cold glass of Mauby or Sorrel drink balances the rich, fatty flavors of the stew. Pair with a simple cucumber salad dressed in lime and salt for a refreshing crunch. Enjoy outdoors—this is traditionally a social dish eaten at the beach or in the backyard.