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Oil Down (National Dish)

The Quirky Foodster Team

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Ingredients

  • 1 medium (about 800 g) (1 medium (about 1.75 lb)) breadfruit, peeled and cut into wedges
  • 200 g (7 oz) salted pigtail or saltfish
  • 400 g (14 oz) chicken pieces (optional, for a fuller stew)
  • 150 g (5.3 oz) callaloo or spinach leaves
  • 800 ml (3 1/3 cups) coconut milk
  • 1 tsp (1 tsp) turmeric, ground
  • 1 (1) onion, sliced
  • 3 (3) garlic cloves, minced
  • 1 (1) scotch bonnet pepper (whole)
  • 3 (3) thyme sprigs
  • 8 pieces (8 pieces) flour dumplings (small, shaped)
  • 2 (2) green banana, peeled

Method

  1. Soak salted pigtail overnight; boil 20 minutes separately to reduce salt, then drain.
  2. Layer breadfruit wedges, green banana and pigtail (or saltfish) in the bottom of the pot.
  3. Add chicken if using, then layer callaloo leaves, onion, garlic and thyme on top.
  4. Sprinkle turmeric over the layers for the dish's signature golden colour.
  5. Pour coconut milk over everything until the layers are mostly covered; nestle the whole scotch bonnet on top.
  6. Place dumplings on top, cover with a tight lid, and bring to a boil.
  7. Reduce heat and simmer undisturbed 45–55 minutes until the liquid has reduced to a thick, oily sauce and breadfruit is tender. Do not stir during cooking.
  8. Remove scotch bonnet, gently combine layers when serving.

Introduction: Grenada's national dish, oil down is a one-pot stew of breadfruit, callaloo, salted meat, dumplings and coconut milk cooked until the liquid reduces to a golden, oily residue — hence its name — traditionally shared communally.

Cultural Background: Grenada's national dish, oil down is a one-pot stew of breadfruit, callaloo, salted meat, dumplings and coconut milk cooked until the liquid reduces to a golden, oily residue — hence its name — traditionally shared communally.

Tips: Resist stirring while it cooks — the layered, undisturbed simmer is what gives oil down its texture and name. Use a heavy pot with a tight lid to help the coconut milk reduce evenly without scorching.

Variations: Use saltfish instead of pigtail for a pescatarian-leaning version (still contains meat if pigtail retained). Add carrots or pumpkin chunks for extra vegetables in the layers.

Storage: Refrigerate up to 4 days; freezes reasonably well up to 2 months, though breadfruit texture softens further.

Reheating: Reheat covered on low heat with a splash of water or coconut milk, warming through gently without stirring vigorously.

Nutrition: Approx. 610 kcal, 26 g protein, 30 g fat, 65 g carbohydrate per serving.

FAQs:

Q: What if I can't find breadfruit?

A: Green plantain or firm potatoes can substitute, though the flavour will differ.

Q: Why is it called 'oil down'?

A: The coconut milk reduces during cooking until only a golden, oil-like residue remains at the bottom of the pot.

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