Grenada

Oil Down


-8-10 young dasheen leaves (callaloo, sub spinach or other cooking greens), coarsely chopped
-1 sprig each chive and thyme, minced

-1 medium onion, chopped
-2 medium carrots, chopped
-1 scotch bonnet (or habenero) pepper
-1 lb. dumplings*
-2 tps tumeric (saffon)
-1/2 lb salt meat (pig snout, pig tail, cod, herring, chicken, turkey...)
-1 large breadfruit, peeled
-2 C. coconut milk

-water


1. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half.
2. Thoroughly wash and scrape the salted meat and cut into pieces. Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender.

3. Sauté the onions in hot oil until they turn yellow, and combine the turmeric with coconut milk.
4. Place all the ingredients in the pot as follows. Breadfruit and meat on the bottom, vegetables in the middle, and callaloo leaves with dumplings on the top. Fill to the brim with water and coconut milk. Bring to a boil and then simmer for an hour or until all the liquid has absorbed.
5. When done, remove the pepper and serve hot.

*For dumplings, follow a simple recipe like this one: https://www.allrecipes.com/recipe/6900/dumplings/

Source: https://www.tasteatlas.com/oil-down/recipe