Dominica Oil Down
A hearty and flavorful one-pot stew from Dominica, featuring salted meat, root vegetables, dumplings, and coconut milk, simmered until the oil separates and creates a rich sauce.
🧂 Ingredients
- 1 lb Salted beef or pigtail(soaked overnight and cut into 1-inch pieces)
- 2 cans Coconut milk(full fat)
- 1 lb Dasheen (Taro root)(peeled and cut into 1-inch chunks)
- 1 medium Breadfruit(peeled, cored, and cut into 1-inch chunks)
- 1 medium Sweet potato(peeled and cut into 1-inch chunks)
- 2 medium Carrot(peeled and cut into 1-inch chunks)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 3 sprigs Thyme
- 1 whole Scotch bonnet pepper(pierced with a fork (optional, for heat))
- to taste Salt
- to taste Black pepper
- 1 cup Water(or as needed)
- 1 cup Flour(for dumplings)
- 1/4 cup Water(for dumplings)
- 1/4 tsp Salt(for dumplings)
👨🍳 Instructions
- 1
Rinse the soaked salted meat thoroughly. If using pigtail, ensure it's well-cleaned.
💡 Tip: Soaking overnight is crucial to remove excess salt. - 2
In a large, heavy-bottomed pot or Dutch oven, combine the salted meat, chopped onion, minced garlic, thyme sprigs, and the whole scotch bonnet pepper (if using).
💡 Tip: Using a heavy pot helps distribute heat evenly. - 3
Add the dasheen, breadfruit, sweet potato, and carrot to the pot. Pour in the coconut milk and 1 cup of water. Stir to combine.
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 1 hour, or until the root vegetables are tender and the meat is cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 5
While the stew simmers, prepare the dumplings. In a bowl, mix the flour, salt, and gradually add water to form a stiff dough. Roll into small, bite-sized balls.
💡 Tip: The dough should not be sticky. - 6
Add the dumplings to the simmering pot during the last 20-30 minutes of cooking. Ensure they are submerged in the liquid.
- 7
Continue to simmer, uncovered, for the final 20-30 minutes, allowing the sauce to thicken and the oil to separate from the coconut milk, creating the characteristic 'oil down' effect. Remove the thyme sprigs and scotch bonnet pepper before serving.
💡 Tip: The stew is ready when the vegetables are very tender and the sauce has reduced and is rich and oily. - 8
Season with salt and black pepper to taste, adjusting as needed. Serve hot.
💡 Pro Tips
- ✓Soaking the salted meat is essential to control the saltiness.
- ✓The key to Oil Down is the separation of the coconut milk's oil during the final simmering stage.
- ✓Adjust the amount of water to achieve your desired sauce consistency.
- ✓Feel free to add other ground provisions like yams or eddoes.
🔄 Variations
- Add leafy greens like spinach or callaloo towards the end of cooking.
- Use chicken or fish instead of salted meat for a lighter version.