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#1 Nov 20, 2016 11:18 am

Slice
Member

HOW TO MAKE GRENADA OIL DOWN. THIS WAS TAKEN FROM GRENADA MARKETS.COM

Grenada's national dish is called "Oil Down". This fabulous dish can be obtained in most local restaurants and certainly in any Grenadian home.

OIL DOWN is a combined pot “One-Pot” comprising meats, vegetables and Breadfruit. The traditional OIL DOWN includes salted meats, smoked herring and salted Cod, however Vegetarian and even Vegan options have evolved, where meats are substituted by fish or Tofu (in the case of Vegans)

Grenadians abroad, in their resolve to uphold the OIL DOWN tradition have learned to substitute two core ingredients when they are not readily available; Dasheen and Eddoes for Breadfruit, and spinach for Callalloo (dasheen leaves)

Coconut milk is an indispensible ingredient that binds the OIL DOWN together, preferably fresh coconut from the shell, however if unavailable, some canned or powdered versions will suffice.

Ingredients

8-10 young dasheen leaves
1 sprig celery, chive and thyme
2 medium carrots chopped
2 green peppers chopped
1 lb dumplings (flour, water, salt, kneaded together)
2 tsp turmeric (“Caribbean Saffron”)
1/2 lb Salt meat (pre-soaked overnight, salted fish, smoked herring, tofu based on preference)

1 large Breadfruit peeled
2 cups coconut milk (from fresh coconuts, or powdered or canned)
1 medium onion chopped

Preparation

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.
Remove skins of onions, rinse and cut into small pieces. Remove seeds of chili peppers and cut into wedges. Chop chives into small pieces.
Put salted meat into cold water; bring to the boil and drain. Repeat 3 times to remove excess salt. Cook until tender, then drain.
Saute 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.
Serve hot.

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