Oil Down Recipe

Oil Down is a traditional dish from Grenada, which is a flavorful and hearty one-pot meal. It typically consists of salted meat, vegetables, dumplings, and coconut milk. Here's a recipe for making Oil Down:

Ingredients:

• 2 pounds of salted meat (such as salted pigtail, salted beef, or salted fish)

• 2 cups of coconut milk

• 2 cups of water

• 2 cups of breadfruit, peeled and cut into chunks

• 2 cups of green bananas, peeled and cut into chunks

• 2 cups of pumpkin, peeled and cut into chunks

• 2 cups of dasheen (taro) leaves or spinach, washed and chopped

2 cups of callaloo leaves (substitute with Swiss chard or kale if unavailable), washed and chopped

• 2 onions, sliced

• 4 cloves of garlic, minced

• 2 Scotch bonnet peppers (adjust according to your spice tolerance)

• 4 cups of coconut oil (or cooking oil of your choice)

• Salt and black pepper to taste

Instructions:

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the salted meat and cook for about 5 minutes to release some of the saltiness.

1. Add the sliced onions, minced garlic, and Scotch bonnet peppers to the pot. Sauté for a few minutes until the onions are translucent and fragrant.

2. Pour in the coconut milk and water, and bring the mixture to a simmer.

3. Add the breadfruit, green bananas, pumpkin, and dasheen (taro) leaves to the pot. Stir everything together, ensuring that the vegetables are well-coated with the liquid.

Cover the pot and let the mixture cook on low heat for about 30 minutes, or until the vegetables are partially cooked and tender.

1. Stir in the callaloo leaves (or substitute) and season with salt and black pepper to taste. If needed, you can add more water to achieve your desired consistency.

2. Continue to cook for another 15-20 minutes, or until the vegetables are fully cooked and the flavors have melded together. The dish should have a thick, creamy consistency.

3. Taste and adjust the seasoning if necessary. If you prefer a spicier dish, you can crush one of the Scotch bonnet peppers to release more heat.

Remove from heat and allow the Oil Down to rest for a few

minutes before serving.

1. Oil Down is traditionally served as a main course, accompanied by a side of coleslaw or a simple salad.

Enjoy your authentic Grenadian Oil Down!