Experience the true taste of Grenada with this Authentic Grenadian Oildown, a rich and flavorful dish that showcases the island's vibrant flavors. Created by the talented Chef Carlos, this dish combines breadfruit, pork, and saltfish, simmered to perfection in a spiced turmeric coconut milk. Dive into this national delicacy and bring a taste of the Caribbean to your kitchen!
Ingredients
🍞 1 whole breadfruit, peeled and cored
🥬 2 cups fresh callaloo or spinach
🐟 1 pound saltfish, preferably Pollock or Cod, soaked and deboned
🥩 1 pound pork shoulder, cut into cubes
🧄 4 cloves garlic, minced
🧅 1 large onion, finely chopped
🫑 1 Scotch bonnet pepper, whole, optional for heat
🥥 2 cups Grace coconut milk
🌿 1 tablespoon fresh thyme leaves
🟡 1 teaspoon ground turmeric
🧂 Salt
🌿 1 tablespoon fresh parsley, chopped
🥥 2 tablespoons coconut oil
🥥 Additional water
Instructions
1- Prepare the Breadfruit:
- Peel and core the breadfruit, then cut it into large chunks.
- Soak the saltfish in cold water for several hours to remove excess salt. Rinse and drain well.
2- Cook the Aromatics:
- In a large pot, preferably a heavy-duty one like a cast iron pot, heat coconut oil over medium heat.
- Add the chopped onion and garlic, sauté until fragrant and translucent.
3- Add Meat and Saltfish:
- Stir in the pork cubes and cook until they begin to brown.
- Add the saltfish and sauté for an additional 3 minutes.
4- Incorporate Vegetables and Seasonings:
- Add the breadfruit chunks, callaloo, whole Scotch bonnet pepper, fresh thyme, and turmeric.
- Stir to evenly distribute the spices.
5- Simmer the Dish:
- Pour in the Grace coconut milk and enough water to cover the ingredients about halfway.
- Bring to a boil, then reduce to a simmer. Cover the pot and let it cook for about 45 minutes, or until the breadfruit is tender and the flavors have melded together.
6- Final Touches:
- Stir in chopped parsley and adjust the salt to your taste preference.
- Remove the Scotch bonnet pepper unless you prefer a spicier dish.
7- Serve:
- Enjoy hot, served straight from the pot, allowing the rustic charm of this authentic dish to shine.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 650 per serving
Proteins: 25g
Fats: 30g
Carbohydrates: 60g
Equipment:
- Cast Iron Pot, e.g., Lodge 6-Quart Enameled Cast Iron Dutch Oven
- Knife, e.g., Henckels Classic Chef’s Knife
- Cutting Board
Cooking Tips
- You can substitute callaloo with spinach if unavailable.
- Be sure to properly desalinate the saltfish to avoid an overly salty dish.
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Authentic Grenadian Oildown
