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Oil Down
Grenada's national dish, Oil Down is a hearty, one-pot stew featuring breadfruit, salted meat (or chicken/fish), dumplings, and a medley of vegetables simmered in rich coconut milk infused with turmeric and spices. It's a communal dish often prepared for special occasions and gatherings.
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- 2 lb Salted pigtail(or other salted meat like corned beef or saltfish, cut into 2-inch pieces)
- 2 lb Chicken(such as wings, backs, or thighs)
- 1 large Breadfruit(peeled, cored, and cut into 1-inch chunks)
- 2 medium Green bananas(peeled and sliced into 1-inch pieces)
- 1 lb Pumpkin(peeled and cut into 1-inch chunks)
- 1 lb Okra(trimmed and halved)
- 1 bunch Callaloo leaves or spinach(washed and roughly chopped)
- 2 medium Carrots(peeled and sliced)
- 4 cups Coconut milk(freshly made preferred)
- 1 tbsp Turmeric(ground)
- 0.5 cup Green seasoning(blend of herbs like chives, thyme, parsley, garlic, onion, and pimento peppers)
- 4 cloves Garlic(minced)
- 2 sprigs Thyme(fresh)
- 1 whole Scotch bonnet pepper(optional, for heat)
- 1 tsp Salt(or to taste)
- 1.5 cups All-purpose flour(for dumplings)
- 0.5 cup Water(for dumplings)
ðšâð³ äœãæ¹
- 1
Rinse the salted pigtail thoroughly. Place in a large pot with enough water to cover, add half a lemon, and boil for 20-30 minutes to remove excess salt and tenderize. Drain and rinse.
- 2
In a separate bowl, marinate the chicken pieces with green seasoning, minced garlic, and thyme sprigs. Let it sit for at least 15 minutes.
- 3
In a large, heavy-bottomed pot, combine the coconut milk and ground turmeric. Whisk well to combine.
- 4
Layer the ingredients in the pot: start with the marinated chicken, followed by the boiled pigtail, breadfruit chunks, green bananas, pumpkin, carrots, and okra. Place the chopped callaloo leaves or spinach on top.
- 5
Pour the turmeric-infused coconut milk over the layered ingredients. Add salt and the whole scotch bonnet pepper (if using). Ensure the liquid comes up to the level of the ingredients, adding a little water if necessary.
- 6
Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for about 1 to 1.5 hours, or until the breadfruit and vegetables are tender and the liquid has reduced to a thick, stew-like consistency. Avoid stirring too much, as this can break down the ingredients.
- 7
While the oil down is simmering, prepare the dumplings: combine the flour, water, and a pinch of salt to form a stiff dough. Knead briefly, then shape into small balls.
- 8
About 20 minutes before the oil down is finished cooking, gently place the dumplings on top of the stew. Cover and continue to simmer until the dumplings are cooked through.
- 9
Once cooked, remove the thyme sprigs and scotch bonnet pepper (if desired). Taste and adjust seasoning if necessary. The 'oil down' should have a rich, slightly oily sheen from the coconut milk.
- 10
Serve hot, ensuring each portion gets a variety of ingredients.
ð¡ ããã®ã³ã
- âFreshly made coconut milk provides the best flavor and texture.
- âDon't stir the pot too frequently, as this can make the dish mushy.
- âAdjust the amount of scotch bonnet pepper to your preferred level of heat.
- âIf callaloo leaves are unavailable, spinach can be used as a substitute.
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- Add other ground provisions like dasheen or yam.
- Incorporate seafood such as conch or shrimp for a seafood version.