Breadfruit Oil Down (Grenada)

READY IN: 55mins
Recipe by WizzyTheStick

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

Top Review by FLKeysJen

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Wash and peel the breadfruit, cut into eight sections, remove the center lengthwise of each section, cut into 1/2" slices.
  3. Sauté onions and garlic in hot oil until onions are translucent. Add chive thyme and salted meat, hot pepper and 3 cups coconut milk.
  4. Cover pot and bring to a boil.
  5. 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).
  6. When cooked liquid should be absorbed and breadfruit mixture will look mushy.
  7. Remove pepper before serving.

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