Oil Down
Breadfruit and salted meat cooked down in coconut milk until the liquid reduces to a coating of coconut oil — Grenada's national dish, named for the technique itself: the pot must cook down nearly dry, not stay a soup.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 breadfruit, peeled and cubed
- 1 lb salted pigtail or salt beef, soaked and rinsed
- 1 lb chicken pieces
- 4 cups coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1 bunch callaloo or dasheen leaves, chopped
- 2 cups flour
- Water, for the dumplings
- 1 Scotch bonnet pepper, whole
- Salt, to taste
Steps
- Knead the flour with water and a pinch of salt into a firm dough, then shape into small dumplings.
- Layer the salted meat and chicken in the bottom of a large heavy pot.
- Add the breadfruit, onion, garlic, and turmeric.
- Pour the coconut milk over everything and add the whole Scotch bonnet.
- Bring to a boil, then reduce heat and simmer, uncovered, for 1 to 1.5 hours, adding the callaloo and dumplings partway through.
- Continue cooking until the coconut milk has cooked down almost completely, leaving the ingredients coated in a thin layer of coconut oil.
- Remove the whole pepper, season with salt, and serve.