My Version of Oil Down
Oil Down is the national dish of Grenada, often served at special occasions and celebrations. It is a stew made with breadfruit, salted meat, callaloo, onions, garlic, thyme, turmeric, and hot pepper, cooked down in coconut milk.
Ingredients
- 4 tbsp any oil
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 4 sticks celery , chopped
- 2 spring onions, chopped
- 350 g cooked gammon hock , in chunks
- 4 chicken thighs, skinned
- 200 g salted fish, soaked overnight
- 1 small breadfruit, peeled
- 2 plantains, peeled
- 2 carrots, peeled
- few sprigs of fresh thyme
- 350 ml coconut milk
- 350 ml water
- 1 crumbly chicken stock cube
- ½ tsp curry powder
- ½ tsp turmeric or saffron
- 500 g fresh callaloo or fresh spinach, chopped
- 250 g Grenada dumplings, optional
Instructions
- Heat the oil and add the onion, garlic, celery, and spring onions. Cook over medium heat.
- Next, lay in the gammon, chicken, fish, breadfruit, plantains, carrots and thyme.
- Mix the coconut milk, water, stock cube, curry powder and turmeric well, then pour over into the pan.
- To make the dumplings add some of the stock to 250g of flour in a separate pan and simmer, once the mixture is thick enough roll the dumpling in to long logs.
- Bring to a simmer, and then add the dumplings, callaloo, or spinach.
- Cover and simmer for 35-40 minutes.
- Once cooked, serve in deep bowls with rice.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
1075
Calories
42G
Fat
19G
Saturates
19G
Sugars
4067G
Salt
86G
Protein
91G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
