Grenadian Cuisine - Ethnic Foods R Us

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From the tenth smallest country in the world, Grenada, comes some of the most delicious ethnic foods, Grenadian Cuisine.

A member of the Caribbean Islands, but a sovereign nation unto itself, Grenadian cuisine is distinctly Caribbean, yes, but also uniquely Grenadian.

Known as the “Island of Spice”, Grenadian cuisine features such spices as mace, saffron, cinnamon cloves, nutmeg, lemongrass and tankobean. The foods of Grenada are by considered by many to be the most flavorful of all the Caribbean dishes.

This little country produces foods with literally thousands of different flavors. And not just foods, either – some of the finest herbal teas in the Caribbean are made from the spices of Grenada. It is a common folklore, but also a real belief of many that these spiced teas of Grenada possess the secret to longevity and youthfulness.

Leaves from the cinnamon tree are especially versatile, and used to provide the distinct and pleasant flavors and aromas to candies, as well as the cakes, cookies and pies of Grenadian cuisine. Grenada’s national dish, the famous and immensely popular “Grenadian Oil Down” is made with salted pork or beef or dried fish, breadfruit, Callaloo leaves, turmeric, fresh saffron, and several other spices and veggies, and simmered in coconut milk.

And that is the first offering here at Ethnic Foods R Us, the first of many to come, of-

Grenadian Cuisine!

Grenadian Oil Down

Ingredients:

2 lbs. chicken pieces, chopped into large bite-sized chunks
2 tbsp. dried celery flakes
5 Caribbean seasoning peppers, seeded, cored, and rough chopped (you can use sweet peppers bell peppers if you can’t get the Caribbean ones, but then also use some Caribbean Jerk Seasoning to recreate the special flavor of authentic Grenadian cuisine)
1 tbs. Caribbean Jerk Seasoning (use 2 tbsp. if using regular bell peppers, not Caribbean peppers)
1/2 onion, peeled and rough chopped
8 to 10 large cloves garlic, peeled and rough chopped
2 carrots, peeled and chopped into thick rounds
1 (19 oz.) can of callaloo leaves (Jamaican spinach), rinsed and patted dry
2 yams (about 1 lb.), peeled and chopped into bite-sized pieces. (not sweet potatoes! Get Jamaican yams if you want authentic flavor and texture)
8 green bananas, peeled, and chopped into large chunks (you need green, still not ripe and not at all sweet, bananas!)
2 fresh breadfruits
1/2 lb. salted fish or salted pork
4 fresh turmeric roots, peeled, grated, and pulverized until emulsified
4-5 cups unsweetened coconut milk
1/2 cup coconut cream
1 cups water (maybe more)
1 cabbage, outer tough or discolored leaves removed, cored, and rough chopped
1 sprig fresh basil, fine chopped
1 sprig fresh thyme, fine chopped
2 cups all-purpose flour

Directions:

Rinse your chicken chunks well, then put them into the bottom of a Dutch oven (or the largest cooking pot you have).
Soak your salted fish or pork in water to get rid of the extra salt and preservatives, for 10-15 minutes, then seat aside for now.
Toss all the spices and herbs (including Jerk seasoning), garlic and onion, together in a mixing bowl, blending together well, then layer spread the combined mixture into the pot, on top of the chicken.
Cut your breadfruits in half and let them to rest for 15 minutes. Some sticky liquid will ooze out of them, and you want to rinse that off. Then quarter them, cut out the core, peel them, and then layer the quarters evenly over the spices.
Next into the pot goes the peeled and chopped green bananas, followed by the carrots, bell peppers, and yams.
Take your pork or fish out of the soaking water and rinse it well. Scrape off any skin, fins, or otherwise undesirable parts, chop into large chunks, and layer the pieces on top of the carrots and bananas.
Now add in the coconut milk, all but 3/4 cup of it, which you reserve to make dumplings . There should still be enough liquid to cover the ingredients, if not add in a cup of water, more or less as required. Also stir in the coconut cream.
Place the pot on the burner and bring the heat up to where the dish is cooking and a gentle simmer.
Add in the chopped cabbage at this point.
While the dish is simmering, prepare your flour dumplings. Mix together the reserved 3/4 cup coconut milk with the grated and emulsified turmeric, and 2 cups of plain flour. Roll the dumplings mixture into small round balls and layer them over the top of the simmering dish.
The last layer is the chopped callaloo leaves. Place on top of everything, in an even, thick layer, to seal the top of the layered dish like a vegetable lid while it continues to cook.
About a half an hour later, you will begin to smell the enticing aroma of all the meat, spices, veggies, and coconut milk coming together.
Traditionally, the Grenadian Oil Down is finished when all the liquid has been absorbed. This will typically take about an hour, it depends on the size and depth of your cooking pot. But some people like to leave the dish as having more of a stew-like consistency. It is really your choice, but if you want to follow authentic traditions, wait until the coconut milk has all been sucked up into the ingredients.
When the Grenadian Oil Down is finished cooking, take the pot off the burner and carefully remove each layer, one at a time, and place them on separate platters.
To serve your Grenadian Oil Down, place a portion of each of the layers onto each serving bowl or plate, mix and blend them together nicely.
That’s it! Enjoy! You can also garnish with some slices of fresh lemon or lime.

For more Grenadian recipes, click on the recipe names below:

Grenadian Chicken Stew

Jerk Chicken Wings

Meat Stuffed Breadfruit

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