Deliciously Authentic: Oil Down – Grenada’s National Dish

Grenada is also known as the “Island of Spice” because it has more spices per square mile than any other country in the world. Grenada is a Caribbean island located less than 100 miles north of Venezuela in the southern Caribbean. Grenada is the major island, followed by Carriacou and Petite Martinique. It is an independent republic with three islands. The fragrance of spices surrounds the country, giving it the nickname “Island of Spice”.It is known for its cinnamon, other spices, chocolate, vanilla, ginger, mace, and nutmeg-scented woodlands.

The oil down is without a doubt the meal that best represents Grenadian cuisine. Grenada’s national dish, oil down, should be at the top of your food list. The famous one-pot stew is a community favorite, appearing at festivals, parties, and get-togethers. With salted beef, chicken or fish, dumplings, coconut milk, turmeric, veggies, and breadfruit as the major components, it’s a simple, comforting dish that’s packed full of flavor.

Oil Down

Oil Down is the national dish of Grenada, a Caribbean island nation. It is a flavorful one-pot dish made with a combination of meat, vegetables, and spices cooked in coconut milk. The traditional version typically uses chicken, but alternatives like salted pork or saltfish can be used. The dish is known for its rich and comforting flavors, with the coconut milk providing a creamy base. It is often prepared with root vegetables and seasoned with local spices to add depth and heat. Oil Down is a popular dish that showcases the indigenous flavors and culinary heritage of Grenada.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Caribbean, Grenada

Servings 4 people

Calories 420 kcal

Ingredients

  

1.33 lb salted cod are cut into chunks

0.67 large breadfruit, peeled and cut into pieces

0.33 lb taro leaves, chopped

1.33 stalks celery

2 carrots are sliced

0.67 green bell pepper are finely chopped

2 onions are sliced

1.33 cloves garlic are crushed

1.33 red hot peppers are thinly diced

1.33 sprigs thyme

A few stems of chives are finely chopped

0.67 teaspoon turmeric

0.67 tablespoon fresh ginger are finely grated

0.33 teaspoon nutmeg

1.33 tablespoons fresh parsley are finely chopped

0.33 cup coconut milk

0.67 cup heavy cream

Salt

Pepper

3.33 tablespoons canola oil

Instructions

 

Place the cod in a colander after cutting it into big pieces.

Refrigerate the colander by submerging it in a big container filled with water.

Desalt the water for at least 24 hours, changing it as often as feasible.

Saute the onions over medium-low heat, preferably in a cast-iron pan.

Cook for one minute, stirring constantly, after adding the hot pepper, garlic, chives, ginger, thyme, and parsley.

Combine the breadfruit, carrots, green bell pepper, celery, and taro leaves in a large mixing bowl.

Cook for 5 minutes over medium/high heat, stirring frequently.

Combine coconut milk, heavy cream, nutmeg, and turmeric in a mixing bowl.

Carefully put the fish in the sauce.

Season with salt and pepper.

Cook for a total of 50 minutes. 25 minutes on medium heat, followed by 25 minutes on low heat until sauce is reduced.

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