This is the national dish of Grenada. Yummy comfort food. Very filling.I'm told that the Grenadian oil down uses saffron and callaloo leaves ...this is the Trini version
- 2 lbs salted meat (beef, pig snout, pig tails, etc, you can also use salted ham or salted cod fish)
- 1 (2 -3 lb) breadfruit
- 4 cups coconut milk
- 1⁄2 cup sliced celery
- 2 sprigs fresh thyme
- 1⁄2 cup chopped chives
- 1⁄2 cup pimento pepper (seeded and chopped)
- 1 whole congo hot pepper or 1 whole habanero pepper
- 1 onion, chopped
- 1 garlic clove
- Put salted meat into a pot with water. Bring to a boil and drain, repeat three times to remove preserving salt. Cook until almost tender. Drain.
- Wash and peel the breadfruit, cut into eight sections, remove the center lengthwise of each section, cut into 1/2" slices.
- Sauté onions and garlic in hot oil until onions are translucent. Add chive thyme and salted meat, hot pepper and 3 cups coconut milk.
- Cover pot and bring to a boil.
- Reduce heat and simmer for about 45 minutes until breadfruit is cooked and tender; add more coconut milk if necessary and put salt to taste. (Salt may not be necessary since the salted meat flavours the dish).
- When cooked liquid should be absorbed and breadfruit mixture will look mushy.
- Remove pepper before serving.
Hello, I am Grenadian and there is something slightly wrong with this recipe...I really tried figuring out what this was when I saw the picture...I couldnot believe it was my lovely OilDown
Love it! Amazingly salty, spicy and creamy at the same time! The hardest part was peeling the breadfruit - the skin is very tough. For me, it took about an hour simmering for the coconut milk to get absorbed and breadfruit to start getting mushy. The Nutrition Facts are not as bad as they seem because you really only use three cups (two cans) of coconut milk, and this definitely serves 8. It is very filling. I used salted cod which was tasty for me but next time I may try it for a group and use ham. I was curious about the name but found one web site that says the phrase "oil-down" refers to a dish cooked in coconut milk until all the milk is absorbed, leaving a bit of coconut oil in the bottom of the pan.