Oil Down: The National Dish of Grenada
Introduction to Oil Down
Oil Down is a deeply cherished dish in Grenada, often regarded as the national dish. Rich in flavors, this one-pot meal reflects the island's cultural diversity and history. The name 'oil down' is derived from the cooking process; the coconut milk used in the dish is cooked down until it releases its rich oils into the pot, enhancing the flavors of every ingredient.
Historical Background
Historically, Oil Down is a dish born out of Grenada's agricultural abundance and the cultural influences of its inhabitants, including African, Indian, and indigenous people. The ingredients used in Oil Down were readily available in local farms and markets, making it a staple in Grenadian households.
Ingredients
- Breadfruit - 1 large
- Chicken thighs - 4 pieces
- Salted Pork - 200 grams
- Callaloo (or spinach) - 2 cups
- Carrots - 2, sliced
- Sweet Potato - 2, peeled and cubed
- Green Bananas - 4, peeled and halved
- Dumplings - 10 small (made from flour, water, and salt)
- Coconut Milk - 2 cups
- Onion - 1, chopped
- Garlic - 4 cloves, minced
- Thyme - a few sprigs
- Turmeric - 1 teaspoon
- Salt - to taste
- Black Pepper - to taste
Preparation Steps
Step 1: Prep the Ingredients
Start by peeling and slicing the breadfruit into wedges. Prepare the chicken by cutting it into sizable chunks. Ensure the salted pork is rinsed to remove excess saltiness. Slice the carrots and peel the sweet potatoes. Halve the green bananas and chop the onion.
Step 2: Marinate the Meat
In a large bowl, combine the chicken and salted pork. Add the garlic, thyme, turmeric, salt, and black pepper. Mix thoroughly and let it marinate for at least 1 hour to infuse the flavors.
Cooking Process
Step 3: Layering and Cooking
In a large pot, start by layering the bottom with some carrots and callaloo. Add a layer of the marinated meat (chicken and pork). Follow with a layer of breadfruit, sweet potatoes, and bananas. Pour the coconut milk over the top and cover with remaining callaloo and dumplings. Ensure the pot is tightly sealed.
Step 4: Simmer
Place the pot over medium heat, and bring it to a gentle boil. Once boiling, reduce the heat to low and let it cook for about 1 to 1.5 hours. Keep an eye on the cooking time. You may need to add a little water if the pot dries out too quickly. The dish is ready when the breadfruit and meat are tender, and the oil from the coconut milk has risen to the top.
How to Enjoy Your Oil Down
Serving Suggestions
Oil Down is best enjoyed hot, served directly from the pot. It can be paired with a refreshing salad or cold fried plantains. For drinks, traditional options like mauby or a cold ginger beer complement the dish's rich flavors perfectly.
Conclusion
Making Oil Down is more than just a culinary activity; it’s a celebration of Grenadian culture and heritage. It brings families and communities together, symbolizing unity and resilience. Enjoying this dish immerses you in Grenadian hospitality and legacy.