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Grenadian Oil Down

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Grenadian oil down with breadfruit, callaloo, salted meat, green banana, dumplings, and coconut milk.
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Oil down is Grenada’s national dish, a layered one-pot meal in which breadfruit, greens, meat, and dumplings absorb seasoned coconut milk.

Slow covered cooking lets the coconut liquid reduce naturally while the breadfruit and green banana become tender.

Avoid vigorous stirring; lift portions with a wide spoon so the breadfruit keeps its shape.

Serving Suggestions

Serve hot as a complete meal with fresh chile sauce and lime at the table.

Grenadian oil down being served from a pot with breadfruit, callaloo, dumpling, carrot, and salted meat.

Recipe Notes

Leftovers keep for three days refrigerated and reheat best over low heat with a splash of water.

Grenadian oil down with breadfruit, callaloo, salted meat, green banana, dumplings, and coconut milk.

Grenadian Oil Down

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Grenada’s one-pot breadfruit dish with callaloo, salted meat, green banana, dumplings, and coconut milk.
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Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean, Grenadian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Oil Down
  • 2 lb breadfruit peeled, cored, and cut into wedges
  • 1 lb salted pork or salted chicken soaked, rinsed, and cut into pieces
  • 14 oz unsweetened coconut milk
  • 2 cups water
  • 1 large yellow onion sliced
  • 4 whole scallions chopped
  • 4 cloves garlic minced
  • 4 sprigs fresh thyme
  • 1 tsp ground turmeric
  • 1/2 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 8 cups callaloo or spinach leaves washed and roughly torn
  • 2 medium carrots cut into chunks
  • 2 whole green bananas peeled and cut into chunks
Dumplings
  • 1 cup all-purpose flour
  • 1/4 tsp fine salt
  • 1/2 cup water approximately

Equipment

  • Large heavy pot with lid
  • Mixing bowl
  • Chef’s knife
  • Wide serving spoon

Method
 

Prepare:
  1. Simmer the soaked salted meat in fresh water for 20 minutes, then drain. Taste a small piece; repeat if it remains excessively salty.
  2. Mix flour and salt with enough water to make a firm dough. Shape six short, slightly tapered dumplings.
Layer the Pot:
  1. Combine coconut milk, water, onion, scallion, garlic, thyme, turmeric, allspice, and pepper in a heavy pot.
  2. Layer in meat, breadfruit, carrots, green banana, callaloo, and dumplings. Bring to a gentle simmer.
Cook Down:
  1. Cover and cook over medium-low heat for 55 to 65 minutes without frequent stirring, until the breadfruit is tender and the liquid has reduced to a light coating.
  2. Rest uncovered for 10 minutes, remove thyme stems, and lift portions carefully with a wide spoon.

Nutrition

Calories: 690kcalCarbohydrates: 92gProtein: 27gFat: 28gSaturated Fat: 18gCholesterol: 55mgSodium: 1040mgFiber: 12gSugar: 15g

Notes

  • Salted meat varies greatly, so soak and simmer it before assembling and season only after tasting.
  • The name refers to the coconut liquid cooking down and leaving its natural oils, not to added frying oil.

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