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Oil Down is a beloved stew from Grenada, known for its rich flavors and creamy coconut base. This dish holds cultural significance as it often brings families together during festive occasions and gatherings. Typically enjoyed on Sundays or during special celebrations, Oil Down showcases the vibrant culinary heritage of Grenada.
If using saltfish, soak it in water overnight to remove excess salt, then flake it into pieces.
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, minced garlic, bell pepper, and Scotch bonnet peppers. Sauté until the onions are soft and translucent, about 5 minutes.
Stir in the chopped tomato and cook for another 2 minutes.
Add the chicken or saltfish to the pot. Stir in thyme, paprika, ground allspice, and fresh thyme sprigs. Cook until the chicken is browned on all sides, or until the saltfish is heated through.
Pour in the coconut milk and chicken or vegetable broth. Stir to combine.
Add the plantain slices, cubed potatoes, okra, carrots, and breadfruit (if using).
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the vegetables are tender and the flavors are well combined. Stir occasionally and check to make sure there is enough liquid; add more broth or water if needed.
Season with salt and black pepper to taste.
Garnish with chopped fresh cilantro before serving.
Enjoy your meal!
Oil Down is a traditional Grenadian stew made with chicken or saltfish, vegetables, and coconut milk, resulting in a hearty and flavorful dish.
Oil Down originates from Grenada, where it is cherished as a national dish that reflects the island's culinary traditions.
Key ingredients include chicken or saltfish, coconut milk, onion, garlic, bell pepper, Scotch bonnet peppers, and tomatoes.
Oil Down takes approximately 60-85 minutes to prepare and cook.
Oil Down is often served with rice, fried plantains, or a fresh salad to complement its rich flavors.