Oil down recipe

Grenada one-pot dish where breadfruit, salted meat and dumplings are packed in layers and cooked until the coconut milk is completely absorbed.

13 hours and 50 minutesmedium12 ingredients

Ingredients

• 1 breadfruit
• 400 g salted beef
• 300 g salted pigtail
• 800 ml coconut milk
• 300 g dasheen leaves
• 2 tsp turmeric
• 200 g all-purpose flour
• 1 onion
• 4 clove garlic
• 1 bunch thyme
• 1 scotch bonnet pepper
• 1 tsp black pepper

How to make Oil down

1. Soak 300 g salted beef and 300 g salted pigtail overnight, change the water twice, then boil them 30 minutes and drain. Salted meat, not fresh chicken, is what carries this dish.
2. Peel and core 1 breadfruit and cut it into large wedges. It is the bulk of the pot, not a side vegetable.
3. Knead 200 g flour with about 100 ml water and a pinch of salt, then roll the dough into small finger dumplings.
4. Soften 1 chopped onion and 4 garlic cloves in the bottom of a heavy pot, stir in 2 tsp turmeric and 800 ml coconut milk.
5. Pack the pot in layers without stirring: meat and breadfruit at the bottom, thyme and 1 whole unpierced scotch bonnet in the middle, 300 g chopped dasheen leaves and the dumplings on top.
6. Add water until it just reaches the top of the breadfruit, cover tightly and simmer 1 hour over low heat. Do not stir at any point.
7. It is done when all the liquid has gone and coconut oil pools at the bottom of the pot. That is the oiling down the name refers to, so never serve it soupy.
8. Lift out the whole pepper, grind over black pepper and serve straight from the pot.

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