Our national dish is the oil down, a delicious mixture of meats, spices and vegetables. It is a comfort food which is very filling . This is just one of the many ways you can …prepare oil down. Give it a try or better yet come and pay us a visit in Grenada it is worth it..
2 lbs salted meat (beef, pig snout, pig tails, etc, you can also use salted ham or salted cod fish) .
1 (2-3 lb) breadfruit .
4 cups coconut milk .
1/2 cup sliced celery .
2 sprigs fresh thyme .
1/2 cup chopped chives .
1/2 cup pimento pepper (seeded and chopped) .
1 whole Congo hot pepper or whole habanero pepper .
1 onion , chopped .
1 garlic clove .
leaves of calaloo Directions .
1 Put salted meat into a pot with water. Bring to a boil and drain, repeat three times to remove preserving salt. Cook until almost tender. Drain. .
2 Wash and peel the breadfruit, cut into eight sections, remove the center lengthwise of each section, cut into 1/2" slices. .
3 SautÃ© onions and garlic in hot oil until onions are translucent. Add chive thyme and salted meat, hot pepper and 3 cups coconut milk. .
4 Cover pot with calaloo leaves and bring to a boil. .
5 Reduce heat and simmer for about 45 minutes until breadfruit is cooked and tender; add more coconut milk if necessary and put salt to taste. (Salt may not be necessary since the salted meat flavours the dish). .
6 When cooked liquid should be absorbed and breadfruit mixture will look mushy. .
7 Remove pepper before serving. (MORE)