Entree: Grenada – Caribbean – Oil Down

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 1 medium breadfruit, about 2–3 lb (900–1350 g), peeled, cored, and cut into 1–2 inch (2.5–5 cm) wedges
- 1 lb (454 g) salted pork, cut into 1-inch (2.5 cm) pieces (see desalting in instructions)
- 8 oz (225 g) saltfish (salted cod), rinsed, soaked and shredded, or 1/2 lb (225 g) salted beef, desalted and chopped (optional alternative)
- 1 lb (454 g) dasheen (taro) or yams, peeled and cut into 1–2 inch (2.5–5 cm) pieces
- 1 cup (150 g) pumpkin or firm squash, peeled and cut into chunks (optional)
- 2 cups (packed) callaloo or chopped spinach (about 150 g)
- 1 large onion, about 8 oz (225 g), sliced
- 4 scallions, chopped
- 3 cloves garlic, minced
- 1 whole Scotch bonnet pepper (leave whole for flavor) or 1/2 pepper, pierced for more heat
- 4 sprigs fresh thyme or 1 tbsp (3 g) dried thyme
- 4 cups (960 ml) canned coconut milk
- 1 cup (240 ml) water (add more if needed)
- 2 tbsp (30 ml) annatto (achiote) oil or 1 tsp (2 g) ground turmeric for color
- 2 tbsp (30 ml) vegetable oil
- 1 cup (125 g) all-purpose flour, for simple dumplings (see instructions)
- Pinch of salt (to taste; use sparingly because of salted meats)
- 1 tsp (2 g) freshly ground black pepper

Instructions

1. Desalt the salted pork and/or saltfish: place in cold water and soak 2–4 hours, changing the water once or twice; parboil pork briefly (5–10 minutes) if you prefer to remove more surface salt, then drain.
2. Make simple dumplings (optional): combine 1 cup (125 g) flour with a pinch of salt and just enough water to form a stiff dough; pinch off golf-ball-size pieces and set aside.
3. In a large, heavy pot or Dutch oven over medium heat, warm 2 tbsp (30 ml) vegetable oil and the annatto oil (or turmeric) until fragrant. Add the desalted salted pork pieces and brown lightly to render some fat, about 5–8 minutes.
4. Add the sliced onion, scallions, garlic, and thyme; sauté 3–4 minutes until softened but not caramelized. Nestle the whole Scotch bonnet pepper among the ingredients (do not pierce unless you want more heat).
5. Layer in the breadfruit, dasheen/yams, pumpkin (if using), and shredded saltfish (if using). Scatter the dumplings on top if using. Sprinkle with black pepper.
6. Pour in the coconut milk and 1 cup (240 ml) water — the liquid should come about halfway up the ingredients; add more water if needed but avoid covering everything fully. Bring to a gentle simmer.
7. Reduce heat to low, cover, and simmer gently, uncovered if your pot seals tightly and you want faster reduction, for 45–75 minutes, checking every 15 minutes. The goal is to cook the provisions until tender and reduce the coconut liquid so that the oil separates and rises to the top (“oil down”). Stir only occasionally to prevent sticking.
8. When the breadfruit and roots are tender and the coconut milk has reduced and thickened with oil on top, add the callaloo or spinach, fold in gently, and cook 3–5 minutes until wilted and heated through. Taste and adjust salt carefully.
9. Remove the Scotch bonnet before serving (or leave for heat lovers), transfer to a large platter or serve directly from the pot family-style, making sure each portion gets some of the rendered oil and juices.