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.