Grenadian Oil Down, the country’s national dish, is absolutely outstanding! The traditional version uses breadfruit, salted codfish and spinach or callaloo leaves as the primary ingredients, making a stew simmered in coconut milk. After including those basic ingredients, you can add almost anything that suits your personal tastes. Add more kinds of seafood, some people like to add chicken, go ahead and include some more favorite veggies – feel free!
Spiced and seasoned to perfection, you will soon discover why Grenadian Oil Down became such a beloved meal in this little country!
Grenadian Oil Down Recipe-
- 2 lb. salted cod, cut into large, bite-sized chunks
- 1 large breadfruit, peeled and cut into large, bite-sized chunks (Note: if you live in a region where fresh breadfruit is not available, you can use canned breadfruit instead, and you can get it if you click here)
- 1/2 lb. spinach leaves, rough chopped
- 2 large stalks of celery, rough chopped
- 3 large carrots, peeled and chopped into chunks
- 1 green sweet bell pepper, cored, seeded, and rough chopped
- 3 medium-sized white or yellow onions, peeled and sliced
- 6 large cloves of garlic, peeled and smashed with the flat side of a wide knife
- 3 Thai Birds Eye dried chili peppers, re-hydrated in warm water until full and soft, then rough chopped (Note: for super hot and spicy, leave seeds in – for less hot and spicy, remove the seeds)
- 3 tbsp. of fresh thyme leaves
- 6 green onions, chopped into 1/4″ to 1/2″ little chunks
- 1 tsp. freshly grated turmeric root
- 1 tbsp. freshly grated ginger root
- 1/2 tsp. freshly grated nutmeg
- 2 tbsp. fresh parsley, chopped fine
- 1 tsp. saffron
- 1 cup heavy cream
- 1/2 cup coconut milk
- salt and pepper, to taste
- canola oil
- Before you start preparing your Grenadian Oil Down, you will need to desalt the cod. Cut the cod into large, bite-sized chunks, and then place them in a colander or large sieve. Place the filled colander into a large bowl that is filled with fresh water and put it in the refrigerator. Keep it in the fridge for a good 24 hours, changing the water as often as you can.
- In a large, heavy duty skillet (cast iron is preferable), heat 3 or 4 tbsp. of oil over medium-low flame; sauté the onions until fragrant and translucent.
- Now add and stir in the garlic, chives, ginger, hot peppers, thyme and parsley, and cook, stirring continuously, for one minute.
- Next, raise the heat to medium-high; add and stir in the carrots, green bell pepper, breadfruit, celery and taro leaves. Mix together well and cook for 5 minutes.
- Into the skillet now, goes the heavy cream, coconut milk, nutmeg and turmeric. Stir thoroughly to incorporate everything together, reduce the heat to just a lively simmer.
- Place the cod into the sauce, and gently cook until the chunks are heated all the way through.
- Serve your Grenadian Oil Down right away, while nice and hot.
Note: For more great recipes from Grenada, click here.
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