oil down

In this recipe we'll make the national dish of Grenada, Grenadian oil down. With layers of salted meats, breadfruit, cooking bananas, eddoes, pumpkin and other flavor ingredients. Allowed to simmer and infuse with flavors for scotch bonnet pepper, thyme, coconut milk and turmeric. A hearty one-pot dish, this oil down will surely impress family and friends.

You'll Need...

1 medium breadfruit
1 large carrot
2 cups chopped spinach *
2 scallions
4 sprigs thyme
1 onion
1/2 teaspoon curry powder
1/2 teaspoon Saffron (tumeric)
black pepper
1 scotch bonnet pepper
3 pimento peppers (seasoning peppers)
2 cups pumpkin
4 green cooking bananas
2 lbs salted pig tail
3 lbs chicken (I used breast)
3 cups coconut milk
3 cloves garlic
2 tablespoon chopped parsely
2 tablespoon chopped shado beni
6 eddoes
2 tablespoon olive oil
1 teaspoon caribbean green seasoning for the chicken

Notes. I used Jamaican callaloo leaves (chorai bhaji), but traditionally dasheen leaves are used. You can personalize this dish by adding your favorite ground provision like yams, dasheen, cassava etc. Typically a large breadtfruit would be used as it's usually the star of this dish, but sourcing (and affording) a large breadfruit in North America is not as easy as if you're on the islands.

* you can also add smoked herings, salted fish etc. as well as flour dumplings

More Caribbean recipes can be found athttp://www.caribbeanpot.com

Get my latest cookbook, The Vibrant Caribbean Pot - 60 Traditional And Fusion Recipes Vol 1 @ http://www.CaribbeanPot.com/book/

Connect with me...