Grenadian Oil Down

Oil Down is the national dish of Grenada, known for its rich flavors and cultural significance. Often enjoyed at family gatherings and community events, the dish embodies the essence of Grenadian cuisine with its use of local ingredients and spices. The history of Oil Down can be traced back to the African and Indian influences on the island, where it was originally a communal meal cooked in large pots over an open flame. Today, it remains a beloved staple, bringing people together to savor its hearty and comforting taste.

Ingredients

• Breadfruit
• Coconut Milk
• Chicken
• Salted Meat
• Turmeric
• Garlic
• Thyme
• Onion
• Scallion
• Carrot
• Callaloo
• Dumplings
• Pigeon Peas
• Hot Pepper
• Black Pepper
• Salt

Preparation

The preparation of Oil Down begins with gathering and prepping each ingredient to ensure the cooking process flows smoothly. This traditional dish values the layering of flavors, achieved through a careful selection of herbs and spices. Prepare each ingredient as described before starting the cooking process.

1. Breadfruit: Peel and core the breadfruit, cutting it into large chunks. Breadfruit provides a unique starchy and slightly sweet body to the dish, reminiscent of potatoes.
2. Coconut Milk: Extract fresh coconut milk if using whole coconuts. Alternatively, ensure the canned coconut milk is ready to pour.
3. Chicken: Clean and cut the chicken into serving pieces. Season it with a bit of salt and black pepper.
4. Salted Meat: Desalt the meat by soaking it in water, slicing it into pieces afterward. This adds depth and savoriness to the stew.
5. Dumplings: Prepare a dough using flour and water, adding a pinch of salt, then shape into small balls or elongated pieces.
6. Vegetables: Slice the onion, chop the scallion, mince the garlic, slice the carrot, and chop the callaloo.

Cooking Process

The next step in the creation of Grenadian Oil Down is the cooking itself. The aim is to achieve a rich, flavorful stew where the ingredients have melded together beautifully. Here’s how to make it:

1. In a large pot or cauldron, layer Ingredients: Start with a layer of breadfruit. Add the chicken pieces and salted meat on top.
2. Layer Vegetables: Over the meat, spread out the sliced onion, chopped scallion, and minced garlic.
3. Add Dumplings, Pigeon Peas, and Callaloo: Distribute the dumplings and pigeon peas evenly, adding carrot slices and callaloo atop it.
4. Spice It: Sprinkle thyme, turmeric, and one whole hot pepper for flavor and heat. Adjust salt and black pepper as desired.
5. Pour Coconut Milk: Pour coconut milk over the layered ingredients, ensuring everything is submerged. This will form the base of the stew.
6. Simmer: Cover the pot, allowing it to simmer over medium heat. Check regularly to ensure there’s enough liquid to avoid sticking or burning. Simmer for approximately 1 hour or until the breadfruit is tender and flavors have melded.
7. Reduce heat slightly towards the end to allow the coconut milk to reduce into a creamy sauce.
8. Once done, serve hot, ensuring an even distribution of each layer onto plates.
9. Set a cooking timer if necessary to manage time efficiently.

How to Enjoy Oil Down

Oil Down is best enjoyed in a communal setting where it can be shared among family and friends. Serve it fresh from the pot with generous ladles of each component - from the rich, creamy coconut milk sauce to the hearty breadfruit and flavorful proteins. To enhance the experience, complement it with a cold beverage or a side of fried plantains. Let the dish be the centerpiece of a gathering that celebrates cultural roots and the joy of shared meals.