Recipe provided By Mariah London
If there is one dish that really represents Grenadian cuisine, it is definitely the oil down, a traditional dish of the island. Used as a main course dish, the delicious oil down is loved by all Grenadians, and others in the Caribbean. Vera Abitbol shared the recipe below with me which
serves 6 people.
2 lb salted cod, cut into chunks
1 large breadfruit, peeled and cut into pieces (or 2 potatoes)
½ lb taro leaves (or spinach leaves), chopped
2 stalks celery
3 carrots, sliced
1 green bell pepper, finely chopped
3 onions, sliced
2 cloves garlic, crushed
2 red hot peppers, thinly diced
2 sprigs thyme
A few stems of chives, finely chopped
1 teaspoon turmeric
1 tablespoon fresh ginger, finely grated
½ teaspoon nutmeg
2 tablespoons fresh parsley, finely chopped
½ cup of coconut milk
1 cup heavy cream
5 tablespoons canola oil
1. Cut the cod into large pieces and place them in a colander.
2. Immerse the colander into a large container filled with water and put it in the refrigerator.
3. Desalt for 24 hours, changing the water as often as possible.
4. In a cast iron pan preferably, sauté the onions over medium-low heat.
5. Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly.
6. Add the breadfruit, carrots, green bell pepper, celery, and taro leaves.
7. Mix well and cook for 5 minutes over medium/high heat.
8. Add coconut milk, heavy cream, nutmeg, and turmeric.
9. Carefully place the fish in the sauce.
10. Add salt and pepper.
11. Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.