Traditional Grenadian Oil Down Recipe

Ingredients

2 lbs. chicken, cut into pieces
2 lbs. salt fish, soaked and cleaned
2 lbs. breadfruit, peeled and sliced
2 lbs. green bananas, peeled and halved
4 dasheen leaves, cleaned and chopped
1 large onion, chopped
5 cloves of garlic, minced
6 cups of coconut milk
2 tbsp. curry powder
1 tsp. turmeric
1 hot pepper, whole
1 bunch of thyme
1 bunch of parsley
2 tbsp. vegetable oil
Salt to taste

Steps and instructions

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté until they are translucent.
Add the curry powder and turmeric to the pot and continue to sauté for another 2 minutes.
Add the chicken pieces to the pot and cook until they are browned on all sides.
Add the salt fish to the pot and mix well to combine with the other ingredients.
Add the breadfruit, green bananas, dasheen leaves, hot pepper, thyme, and parsley to the pot. Stir to mix well with the other ingredients.
Pour the coconut milk into the pot. The coconut milk should cover the ingredients. If it doesn't, add more.
Lower the heat to medium-low, cover the pot, and let it simmer for about an hour, or until the breadfruit and bananas are tender and the liquid has reduced to a thick gravy.
Season with salt to taste.
Remove the hot pepper before serving.

Tools for making

Large pot - A pot large enough to hold all the ingredients and allow for stirring.
Cutting board - A surface for chopping and preparing the ingredients.
Knife - A sharp knife for cutting the chicken, vegetables, and herbs.
Measuring cups - To accurately measure the coconut milk and other liquids.
Measuring spoons - To measure the curry powder, turmeric, and other spices.
Wooden spoon - For stirring and mixing the ingredients in the pot.
Spatula - To help with flipping and turning the chicken pieces.
Tongs - Useful for handling the hot chicken and salt fish.
Ladle - To serve the oil down into bowls or plates.
Cover or lid - To cover the pot while simmering.

Recipe variations

Vegetarian Option: Omit the chicken and salt fish, and replace them with tofu or tempeh for a meat-free version.
Seafood Variation: Add shrimp, crab, or lobster to the pot along with the chicken and salt fish.
Vegetable Medley: Include a variety of vegetables such as carrots, pumpkin, sweet potatoes, and bell peppers to make the dish more colorful and nutritious.
Spice Variation: Adjust the level of heat by adding more or less hot pepper, or try using different types of hot peppers for a unique flavor.
Coconut Cream: Substitute some or all of the coconut milk with coconut cream for a richer and creamier texture.
Herb Substitutions: Experiment with different herbs such as cilantro, basil, or mint to add a fresh twist to the dish.
Gluten-free Option: Replace the breadfruit and green bananas with gluten-free alternatives like yucca or cassava.
Curry Blend: Use a different curry blend or spice mix to change the flavor profile of the dish.
Extra Vegetables: Add additional vegetables such as okra, eggplant, or zucchini to enhance the nutritional value of the dish.
Custom Spice Blend: Create your own unique spice blend by combining various spices like cumin, coriander, paprika, or allspice.

Recipe overview

Welcome to our recipe for Oil Down, a national dish of Grenada and a beloved Caribbean favorite. This hearty and flavorful stew is a one-pot wonder, filled with a rich mix of chicken, salt fish, breadfruit, green bananas, and dasheen leaves. The ingredients are slowly simmered in a fragrant blend of coconut milk, curry and turmeric, creating a thick gravy that forms the basis of this satisfying dish. The heat from the whole hot pepper infuses the stew, but don't worry, it's removed before serving! Expect a deliciously warming and comforting meal that brings a taste of the Caribbean to your home. Whether you're making this for a family dinner or a social gathering, Oil Down is a dish that's sure to impress your guests. Enjoy this culinary journey to the Spice Isle of Grenada!

Common questions

Can I use a different type of meat instead of chicken? Yes, you can use other meats such as pork, beef, or even seafood like shrimp or salted fish as a substitute for chicken. Adjust the cooking time accordingly.
What can I use as a substitute for salt fish? If you don't have salt fish, you can substitute it with smoked herring or another type of salted or smoked fish.
Can I use canned coconut milk? Yes, you can use canned coconut milk instead of fresh coconut milk. However, the taste and consistency may vary slightly.
Can I omit the hot pepper? If you prefer a milder flavor, you can omit the hot pepper. However, it does add a nice kick to the dish.
Can I use dried thyme and parsley instead of fresh? While fresh herbs provide the best flavor, you can use dried thyme and parsley if that is what you have available. Just remember to adjust the quantities accordingly, as dried herbs are more potent.

Serving dishes and utensils

Large Pot - A large pot with a lid to cook the oil down.
Spatula - A spatula for stirring and mixing the ingredients in the pot.
Knife - A knife for cutting the chicken, onions, garlic, and other ingredients.
Cutting Board - A cutting board to safely cut and prepare the ingredients.
Measuring Cups - Measuring cups to accurately measure the coconut milk and other liquids.
Measuring Spoons - Measuring spoons for precise measurements of curry powder, turmeric, and salt.
Cooking Spoon - A cooking spoon to serve the oil down.
Plates - Plates for serving the oil down.
Napkins - Napkins to use while enjoying the oil down.
Bowls - Bowls for holding ingredients while prepping.

Origin stories

Oil Down is the national dish of Grenada, a small island in the Caribbean Sea. This hearty one-pot meal encapsulates the rich cultural and historical tapestry of the island. The ingredients used in Oil Down, such as breadfruit, taro leaves (locally known as dasheen), and salted meat, are a reflection of the island's abundance of tropical produce and its history of trade and preservation methods. The term 'Oil Down' refers to the process of the dish slowly simmering until all the coconut milk 'cooks down' and only the oil remains. This dish resonates with the vibrant, unhurried lifestyle of the Grenadian people, who, like the simmering pot of Oil Down, believe that good things take time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.