Our national dish is the oil down, a delicious mixture of meats, spices and vegetables. It is a comfort food which is very filling . This is just one of the many ways you can prepare oil down.
Give it a try or better yet come and pay us a visit in Grenada it is worth it.
- 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 whole habanero pepper
- 1 onion, chopped
- 1 garlic clove
- salt
- saffron
- leaves of calaloo
- 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 with calaloo leaves 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.