Grenadian cuisine is known for its vibrant flavors and Caribbean influences. Here’s a recipe for a popular Grenadian dish called “Oil Down,” which is a hearty one-pot meal:
- 2 pounds (about 1 kg) chicken pieces (bone-in)
- 1 pound (about 500 g) salted pork or salted beef, cut into chunks
- 1 pound (about 500 g) breadfruit, peeled and cut into chunks
- 2 green plantains, peeled and cut into chunks
- 2 cups coconut milk
- 1 cup water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 sprigs thyme
- 2 bay leaves
- 2 scallions, chopped
- 1 Scotch bonnet pepper (optional, for heat)
- Salt, to taste
- In a large pot, add the chicken pieces and salted pork (or beef) chunks. Cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes to partially cook the meat.
- Drain the water from the pot, leaving the chicken and pork (or beef) in the pot.
- Add the breadfruit chunks, plantains, onion, garlic, thyme, bay leaves, scallions, and Scotch bonnet pepper (if using) to the pot.
- Pour in the coconut milk and water, ensuring the ingredients are well covered. Add salt to taste.
- Bring the pot to a boil, then reduce the heat to low and cover. Allow it to simmer for about 1 to 1.5 hours, or until the breadfruit and plantains are tender and the flavors have melded together. Stir occasionally and add more water if needed.
- Once cooked, remove the Scotch bonnet pepper (if used) and bay leaves from the pot before serving.
- Oil Down is traditionally served family-style, with everyone helping themselves directly from the pot.
Note: Oil Down is often made with other ingredients like callaloo (similar to spinach), carrots, and dumplings. Feel free to add these or other vegetables of your choice to the pot for added flavor and texture.
Oil Down is a comforting and flavorful dish that showcases the rich culinary traditions of Grenada. Enjoy your taste of the Caribbean!