Oil Down

Oil Down is the Grenada national dish made with local ingredients. For as many cooks as there are in Grenada, there are versions and adaptations of this recipe. It’s a classic that’s been handed down for generations and can vary quite a bit.

  • 8-10 young Callalloo leaves (or collard greens)
  • 3 sprigs fresh chives
  • 1 small bunch fresh thyme
  • 1 flavoring pepper, (not spicy pepper), seeded and chopped
  • 2 medium carrots, chopped
  • 2 green peppers chopped
  • 1 lb dumplings recipe follows
  • 2 tsp turmeric
  • 1/2 lb Salt meat (pre-soaked overnight, salted fish, or smoked herring)
  • 1 large Breadfruit peeled
  • 2 cups coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped

Wash and peel breadfruit. Cut into 8 sections. Remove centre lengthways of each section and cut into half crosswise.

Wash and scrape meat, cut into pieces and rinse in lime juice and water.

Put salted meat into cold water; bring to the boil and drain. Repeat 3 times to remove excess salt. Cook until tender, then drain.

Sauté onions and garlic in hot oil until onions are pale yellow.

Add chive, thyme, flavoring pepper, meats and salt to taste. Pour over 2 cups of coconut milk.

Add wedges of breadfruit, sugar, green hot pepper

Cook until breadfruit absorbs liquid.

Add remaining coconut milk. Remove hot pepper. Stir to blend well and cook at a reduced heat. There should be no remaining liquid.

  • 2 ½ cup All Purpose Flour
  • 1 cup Cold Water
  • 1 tsp Salt

Place all ingredients into a mixing bowl & combine.  Knead into a soft dough for approx. 10 minutes. Cover and allow to rest for 30 minutes. Roll the dough into balls approx. 1" – 1 ½ inch diameter. Roll the dough out with a rolling pin to be approx. 4" in diameter.