Mia Patel
Oil down is a traditional Grenadian stew made with breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables. The ingredients are stewed in coconut milk, herbs, and spices. The name oil down refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles to the bottom of the pot. This dish is typically cooked by men during traditional neighborhood parties called oil down and is also a staple at any type of celebration in Grenada.
| Characteristics | Values |
|---|---|
| Name | Oil down |
| Main ingredients | Breadfruit, salted meat, chicken, dumplings, callaloo, vegetables, coconut milk, herbs, and spices |
| Other ingredients | Taro (Dasheen), green bananas, okra, spinach, saffron/turmeric, pigtails |
| Cooking method | All ingredients are layered in a large pot and cooked over medium heat for 25 minutes. Dumplings are added towards the end of the cooking process. |
| Preparation time | At least one hour, depending on the size of the pot |
| Dish type | Stew |
| Served at | Local restaurants, traditional neighbourhood parties ("beach limes") |
| Cooked by | Men |
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What You'll Learn
Oil down is Grenada's national dish
Oil down is the national dish of Grenada. It is a salted meat and vegetable stew, comprising chicken, dumplings, callaloo, and other vegetables, stewed in coconut milk, herbs, and spices. The name 'oil down' refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles at the bottom of the pot. The term 'oil down' is also used for a traditional neighbourhood party at which the stew is prepared and eaten.
Oil down is cooked in large pots, with the breadfruit and meat placed at the bottom, followed by vegetables, and the callaloo leaves and dumplings on top. The ingredients are then left to simmer. The dish is ready when all the liquid has been absorbed, which usually takes at least an hour, depending on the size of the pot. Oil down is typically served at Grenadian beach parties, known as 'beach limes'.
Oil down is not unique to Grenada and is also popular in nearby Trinidad and Tobago, which share a long history of cultural influences with the island. However, there are differences in how each island makes its oil down. Grenadians tend to favour dasheen, dumplings, and turmeric, while Trinidadians prefer a simpler dish without dumplings but with hot peppers.
Oil down is a very flexible dish, and there is no set recipe. Each household and parish make it to suit their preference. For example, Grenadians typically use salted pigtails in their oil down, but these can be replaced with chicken or fish, or omitted for a vegetarian version. Similarly, while Grenadians usually add pumpkin, this ingredient is sometimes left out.
Oil down is a one-pot meal, similar to Spanish paella, and is often cooked and served at community gatherings. Grenadians are known to walk to the beaches carrying gigantic steel pots to prepare the dish for their friends and family.
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Oil down is a salted meat and vegetable stew
Oil down is typically prepared in large batches and is considered a community affair. It is often made for special occasions and neighbourhood parties, where it is cooked and enjoyed with friends and family. The process of cooking oil down involves layering the ingredients in a specific order. The meat, usually chicken, and breadfruit are placed at the bottom of a large pot, followed by vegetables such as green bananas, carrots, pumpkin, and okra. The coconut milk, spiced with turmeric or "saffron" (as called by Grenadians), is then poured over the ingredients. Finally, the callaloo or spinach leaves and dumplings are added on top.
The pot is covered and cooked over medium heat without stirring. Dumplings are made separately by kneading a dough of flour, salt, and water and shaping it into small pieces. These dumplings are added towards the end of the cooking process. The stew is cooked until all the liquid is absorbed, resulting in a moist and flavourful dish.
Oil down is a versatile dish, and each household and parish may have their own unique variations. While some recipes call for a variety of vegetables, others use fewer veggies and focus on the meat and breadfruit. The dish can also be adapted for vegetarians by substituting the meat with beans, rice, or soy-based alternatives. Breadfruit, a key ingredient in oil down, is considered a specialty in Grenada and can be found in frozen sections of Caribbean grocery stores.
Oil down represents the cultural diversity of Grenada, reflecting the influences of its history. The dish is believed to have originated from the leftovers given to slaves on plantations, combining colonial ingredients like breadfruit and Taro (Dasheen) with local herbs, seasonings, and spices. Oil down is not unique to Grenada and can also be found in nearby Trinidad and Tobago, with each island having its own distinct variations.
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Oil down is cooked in coconut milk
Oil down is the national dish of Grenada. It is a stew made with breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables, all cooked in coconut milk, herbs, and spices. The name "oil down" refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles at the bottom of the pot. The liquid is cooked down until it dries out, leaving a thick layer of coconut oil throughout the dish.
The dish is typically cooked in a very large pot, with the meat and breadfruit at the bottom, most of the vegetables in the middle, and the dumplings and callaloo leaves on top. The ingredients are layered and then left to simmer. The cooking time can vary, but it usually takes at least an hour for all the liquid to be absorbed.
Coconut milk is a key ingredient in oil down, and while canned coconut milk can be used, many Grenadian recipes recommend making it from scratch. The coconut milk is combined with turmeric and poured over the other ingredients in the pot. Some recipes also call for "'saffron'" to be added to the coconut milk, which in Grenada refers to the spice that turns dishes yellow, commonly known as turmeric in the United States.
Oil down is typically cooked in large batches and is considered a community affair. It is often prepared during traditional neighbourhood parties or "beach limes," where it is enjoyed with friends and family. While there is no standard recipe for oil down, and each household and parish may have their own variations, the use of coconut milk is essential to this Grenadian dish.
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Grenadians prefer dumplings in their oil down
Grenada's national dish is a salted meat and vegetable stew called oil down. It is a combination of chicken, pigtails, vegetables, dumplings, coconut milk, and seasonings. The name "oil down" refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles at the bottom of the pot. The Grenadian version of the dish includes dasheen, dumplings, and turmeric.
Oil down is a community affair in Grenada, with locals walking to beaches carrying gigantic steel pots. It is a one-pot stew packed with plantain, breadfruit, salted meat, chicken or fish, spices, and coconut milk. The ingredients are layered in a large pot and set over a burner to simmer for the day. The dish is enjoyed with friends and family during a "beach lime," a Grenadian beach party.
The dumplings in oil down are hidden within the smoky broth, and their firm, long strips of dough make them incredibly delicious and filling. Grenadians prefer dumplings in their oil down, and the dish is often served at traditional neighborhood parties called "oil down," where it is usually the men who cook.
Oil down is a versatile dish, and Grenadians customize it to their liking. While the basic ingredients remain the same, each household and parish have their own unique way of preparing it. The dish is also popular in nearby Trinidad and Tobago, although their version does not include dumplings.
Preparing the chicken for oil down is an important part of the process. Grenadians are known for their meticulous cleaning of the chicken, which involves rinsing, cleaning with fresh lime juice, rinsing again, peeling the skin, and rinsing once more. This ensures that the chicken is properly sanitized and safe for consumption.
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Oil down is also popular in Trinidad and Tobago
Oil down, a salted meat and vegetable stew, is the national dish of Grenada. It is made with chicken, pigtails, vegetables, dumplings, coconut milk, and seasonings. The name "oil down" refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles at the bottom of the pot. While oil down is not unique to Grenada, it is also very popular in Trinidad and Tobago, which share a long history of cultural influences with Grenada.
There are differences in how each island makes its oil down. Grenadians prefer to use dasheen, dumplings, and turmeric in their oil down, while Trinidadians tend to make a simpler dish without dumplings but with hot peppers. According to Dexter Mitchell of Made in Grenada, Grenadian oil down is set apart by the passion and pride that goes into its preparation.
Oil down is a versatile dish that can be customised to individual preferences. While the traditional Grenadian version includes breadfruit, pigtails, and okra, it can also be made without these ingredients. For example, one person who made Grenadian oil down used potatoes instead of breadfruit because the latter was out of season, and another person who made the dish did not include okra because they did not like it.
The process of making oil down begins by filling a large pot with water, lemon halves, and salted pigtails. After boiling the pigtails for about 25 minutes, they are drained, and chicken is added to the pot along with green seasoning. A mixture of coconut milk and turmeric is then prepared and set aside. The chicken and pigtails are layered in a large pot, followed by vegetables such as breadfruit, green bananas, carrots, pumpkin, and okra. The coconut milk and turmeric mixture is then poured over the ingredients, and the dish is simmered until the liquid is absorbed and the breadfruit is tender.
Oil down is not just a delicious dish but also a social event. In Grenada, it is traditional for men to cook oil down at neighbourhood parties, where the stew is prepared and shared among the community. This social aspect adds to the appeal of oil down, bringing people together to celebrate and enjoy a hearty meal.
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Frequently asked questions
The breadfruit and chicken stew in Grenada is called Oil Down.
Oil Down is a stew made with breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables stewed in coconut milk, herbs, and spices. It is the national dish of Grenada.
Oil Down is cooked by layering the ingredients in a large pot and simmering them for at least an hour. The dish is finished when all the liquid has been absorbed or cooked down.
