Mangu

oil-down

Next Dish: Venison Stew

Oil Down is the national dish of Grenada, a Caribbean country. It is a hearty one-pot meal made from local ingredients such as breadfruit, coconut milk, turmeric (locally known as saffron), dumplings, callaloo, and a variety of salted meats. The name "Oil Down" refers to the process of the dish cooking until all the coconut milk is absorbed, leaving a bit of coconut oil at the bottom of the pot. The dish is a reflection of Grenada's rich history, blending influences from indigenous, African, and Indian cuisines.

dasheen

sweet potatoes

garlic

pimento peppers

curry powder

celery

chives

coconut milk

vegetable oil

salt

eddoes

breadfruit

carrot

chicken

dried pepper

dried thyme

fresh parsley

green banana

ground turmeric

hot pepper

meat

onion

pumpkin

yam

Recipe

Ingredients:

  • 2 lbs. of salted meat (pig tail, salt beef), soaked overnight and cut into pieces

  • 1 whole chicken, cut into pieces

  • 2 cups of pumpkin, chopped

  • 2 cups of carrots, chopped

  • 2 cups of yams, peeled and chopped

  • 2 cups of eddoes, peeled and chopped

  • 2 cups of dasheen, peeled and chopped

  • 2 cups of sweet potatoes, peeled and chopped

  • 2 cups of green bananas, peeled and chopped

  • 2 cups of breadfruit, peeled and chopped

  • 1 large onion, chopped

  • 5 cloves of garlic, minced

  • 5 pimento peppers, chopped

  • 2 hot peppers, whole

  • 2 tbsp of turmeric or curry powder

  • 1 bunch of celery, chopped

  • 1 bunch of thyme

  • 1 bunch of parsley

  • 1 bunch of chives

  • 1 cup of coconut milk

  • 3 tbsp of vegetable oil

  • Salt and pepper to taste


Instructions:

  1. Rinse the salted meat thoroughly and place it in a large pot with water. Bring to a boil and cook for about 30 minutes to reduce the saltiness. Drain and set aside.

  2. In the same pot, heat the vegetable oil and add the onion, garlic, pimento peppers, hot peppers, and turmeric or curry powder. Sauté until the onions are translucent.

  3. Add the chicken pieces to the pot and brown them on all sides.

  4. Add the salted meat back to the pot along with the pumpkin, carrots, yams, eddoes, dasheen, sweet potatoes, green bananas, and breadfruit. Stir well to combine.

  5. Pour in the coconut milk and enough water to just cover the ingredients. Add the celery, thyme, parsley, and chives. Season with salt and pepper.

  6. Cover the pot and let it simmer on low heat for about 2 hours, or until the root vegetables are tender and the liquid has reduced to a thick sauce.

  7. Serve the Oil Down hot, ensuring each serving has a mix of meat and vegetables. Enjoy this traditional Grenadian dish.