Oil down is named for the moment the dish reaches its finished state — when the coconut milk has reduced and the natural oils have come up, glossing everything. It is the national dish of Grenada by official proclamation. Every Grenadian household has a slightly different version, but the core is constant: breadfruit, salt meat, dumplings, greens, coconut milk, time.
Ingredients
Salt meat layer
- 1/2 lb salt beef, salt pork, or salt pigtail (soaked overnight)
- 1/2 lb smoked turkey wings or chicken pieces (optional, for depth)
Vegetables
- 1 medium breadfruit, peeled and cut into 8 wedges
- 1/2 lb green banana, peeled
- 1/2 lb dasheen (taro), peeled and cubed
- 1 bunch callaloo, chopped
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 sprigs thyme
- 1 hot pepper (whole)
- 1 tomato, chopped
- 4 cups coconut milk
- 1 tbsp turmeric or saffron strands
- Salt and pepper
Dumplings
- 2 cups all-purpose flour
- 1/2 tsp salt
- About 1/2 cup water
Method
Drain and rinse salt meat. Boil 20 minutes to remove excess salt. Drain.
Make the dumplings: mix flour and salt with enough water to form a stiff dough. Roll into thumb-sized pieces or flat ovals. Set aside.
In a large heavy pot (a Dutch oven is ideal), layer the ingredients:
- Bottom: salt meat, smoked turkey, onion, garlic, thyme, tomato
- Middle: breadfruit wedges, dasheen, green banana, dumplings
- Top: callaloo
Pour coconut milk over everything. Add turmeric and the whole hot pepper.
Cover and bring to a gentle simmer. Do NOT stir. Let cook 45 minutes — the layers will compress and the flavors will marry.
Check liquid. Most should be absorbed and the bottom layer should be developing a slight crust. If too dry, add 1/2 cup hot water. If too wet, cook uncovered 5 more minutes.
Cook 15 more minutes until liquid has reduced to just the bottom and oil is rising. This is the signal.
Carefully scoop sections onto plates — try to get a bit of every layer in each serving.
The breadfruit should be tender but still hold its shape. The dumplings should be cooked through and slightly chewy. The bottom layer of meat should have caramelized in the rendered oil.
This is not a quick dish. The slow, layered cook is the point.