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Grenada Oil Down

Grenada Oil Down is a traditional Grenadian (from the Island of Grenada) recipe for the national dish of Grenada, a layered, slow-cooked, one pot dish of meat and breadfruit layered with provisions (carbohydrate staples) topped with dasheen and dumplings cooked in coconut milk. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenada Oil Down.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

8

Rating:

Tags : Grenada Recipes

This slow-cooked layered dish is the national dish of Grenada and can take up to a whole day to cook. Though this version is ready in two hours.

This classic Grenadian one-pot meal consists of salted meat or fish stewed in coconut milk along with root vegetables, starchy tubers, taro leaves, dumplings, and (usually) green bananas. The dish is seasoned generously with turmeric, thyme, nutmeg (Grenada is globally the largest producer and its use is ubiquitous) and hot chilies; but the seasonings can be adjusted to taste. The traditional choice of meat for the dish are usually scraps such as pig snout or tail, while salted fish like cod and herring are also often used. Chicken and turkey are also prevalent, especially in more recent recipes. Before cooking, the meat is soaked to remove any excess salt, while the other ingredients are peeled, chopped, and added to the pot in layers. The first layer consists of meat and breadfruit, the second is made up of vegetables, while taro leaves and dumplings make up the third and final layer. Water and coconut milk are poured over the layers, the cooking pot is covered, and the dish is brought to a boil and simmered until all the liquid has been absorbed.

Oil down is traditionally cooked on the beach over an open fire.

Ingredients:

8-10 young dasheen (tannia or taro) leaves (calallo)
1 sprig chive and thyme
1/2 tsp freshly-grated nutmeg
2 medium carrots, chopped
1 scotch bonnet (or habenero) chillies, kept whole
300g raw dumplings (do not pre-cook them)
2 tsp ground turmeric
225g salt meat (pre-soaked overnight)
1 large breadfruit, peeled
500g provisions (green bananas, tannia or taro, sweet potatoes, etc, peeled and chopped)
500ml coconut milk
500ml water
1 medium onion, chopped

Method:

The night before soak your salt meat/fish in a large bowl of water, changing the water several times during this period. The following morning drain the meat, place in a large pot, cover with water, bring to a boil and cook for 20-40 minutes, until the meat is tender. Drain the meat and set aside to cool until it can be handled then chop into bite-sized pieces.

If using wash and chop the calaloo leaves and if using the stems peel and chop them. Set aside until needed.

Fry the onions in hot oil until they turn yellow then scatter over and stir in the turmeric. Pour over the coconut milk, stir to combine then take off the heat.

Place the meat and breadfruit in the base of a large, heavy pot then place the vegetables and provisions on top. Cover everything with the callaloo leaves and set the dumplings on top. Pour in the coconut milk mixture than add enough water to cover all the ingredients.

Bring to a boil, reduce to a simmer and cook for 90 minutes, until the ingredients are tender and all the liquid has been absorbed.
Step 8/9

When done, remove the chilies. These can either be discarded or served on a pate so that guests who like spice can mash then and add to their own food.

Serve hot.