📝 About This Recipe
Oil Down is the quintessential soul food of Trinidad and Tobago, a rich and hearty one-pot masterpiece where ground provisions and salted meats are simmered in fresh coconut milk until the liquid reduces into a luscious, shimmering oil. This dish is a celebration of the island's agricultural bounty, featuring creamy breadfruit, vibrant pumpkin, and a melody of aromatic herbs known as 'green seasoning.' It is a comforting, communal meal that embodies the spirit of Caribbean hospitality and the art of slow-cooked perfection.
🥗 Ingredients
The Foundation
- 1 large Breadfruit (peeled, cored, and cut into 2-inch wedges)
- 1 lb Salted Pigtail or Salt Beef (boiled to remove excess salt and chopped into pieces)
- 1 lb Chicken (thighs and drumsticks, seasoned with green seasoning)
Vegetables and Provisions
- 2 cups Pumpkin (peeled and cubed)
- 2 medium Carrots (sliced into thick rounds)
- 1 bundle Taro (Dasheen) Leaves (finely chopped; spinach can be a substitute)
- 1 large Onion (chopped)
- 4 cloves Garlic (minced)
The Liquid Gold (Coconut Sauce)
- 4 cups Fresh Coconut Milk (full-fat is essential for the 'oil' effect)
- 3 tablespoons Trinidadian Green Seasoning (blend of shado beni, thyme, onion, and garlic)
- 1 tablespoon Turmeric (Saffron) (powdered)
- 1 Scotch Bonnet Pepper (left whole to avoid excessive heat)
- 3 pieces Pimento Peppers (chopped)
Dumplings
- 1 cup All-purpose Flour
- 1/3 cup Water (adjust as needed for a stiff dough)
- 1/2 teaspoon Salt
👨🍳 Instructions
-
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.
-
2
In a large, heavy-bottomed pot (a Dutch oven or 'karahi' is ideal), layer the salted meat and seasoned chicken at the very bottom.
-
3
Add the breadfruit wedges on top of the meat. This ensures the breadfruit absorbs the juices from the meat as it cooks.
-
4
Layer the chopped pumpkin, carrots, onions, garlic, and pimento peppers over the breadfruit.
-
5
Place the chopped dasheen leaves (or spinach) on top of the vegetables. This acts as a 'blanket' for the dish.
-
6
Whisk the turmeric and green seasoning into the coconut milk, then pour the mixture over the entire pot until the liquid almost covers the top layer.
-
7
Place the whole Scotch Bonnet pepper on top. Be careful not to break it, as the goal is flavor and aroma, not intense heat.
-
8
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover tightly.
-
9
While the pot simmers, prepare the dumplings by mixing flour, salt, and water. Knead into a stiff dough and shape into long 'spinners' or flat discs.
-
10
After 45 minutes of simmering, gently place the dumplings on top of the greens. Do not stir the pot!
-
11
Continue to cook for another 20-30 minutes uncovered. Watch for the liquid to reduce significantly.
-
12
The dish is finished when the coconut milk has reduced into a thick, oily sauce at the bottom of the pot (hence the name 'Oil Down').
-
13
Check the breadfruit; it should be fork-tender and have absorbed the yellow hue of the turmeric. Carefully remove the Scotch Bonnet before serving.
💡 Chef's Tips
Use fresh coconut milk if possible; the canned version works but fresh milk provides a much better 'oil' finish. Never stir the pot during the cooking process; layering is key to preventing the breadfruit from turning into mush. If you can't find breadfruit, green bananas or cassava are excellent traditional substitutes for the starch component. Ensure you boil the salt meat sufficiently; if you don't, the entire dish will be oversalted. For an extra depth of flavor, add a few sprigs of fresh thyme and fine-leaf thyme on top of the greens.
🍽️ Serving Suggestions
Serve hot in deep bowls, ensuring everyone gets a piece of meat, breadfruit, and plenty of the reduced coconut sauce. Pair with a cold glass of Sorrel or Mauby to balance the richness of the coconut milk. A side of fresh avocado (pear) slices adds a cool, creamy contrast to the warm spices. For those who like extra heat, provide a side of Trinidadian pepper sauce. Enjoy as a weekend lunch, traditionally cooked outdoors over a coal pot for an authentic smoky aroma.