Oil DownBreadfruit and Salted Meat Coconut Stew
Oil down is Grenada’s one-pot breadfruit dish, prepared in several variations with coconut milk, greens, vegetables, and salted meat or fish. This version uses salted pork tail and sweet potato.
Prep
30m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 1pcsBreadfruit (peeled and cut into chunks)
- 200gCallaloo Leaf (rinsed)
- 800mlCoconut Milk
- 500gSalted Pork Tail (soaked in cold water and drained)
- 400gSweet Potato (peeled and cut into chunks)
- 150gOnion (finely chopped)
- 60gScallion (finely chopped)
- 15gGarlic (crushed)
- 6gTurmeric Powder
- 10gFresh Thyme
- 2pcsBay Leaf
- 3gBlack Pepper
- 4gSalt
- 250mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the salted pork tail in a heavy pot with the water and bring to a boil. Lower the heat and simmer until the meat begins to soften.
- 02
Add the onion, scallion, garlic, fresh thyme, bay leaves, turmeric powder, black pepper, and salt.
- 03
Arrange the breadfruit and sweet potato over the meat, then pour the coconut milk around the pot.
- 04
Cover tightly and cook over low heat until the breadfruit is tender and the salted pork tail is fully cooked.
- 05
Lay the callaloo leaf on top, cover again, and cook until the greens wilt.
- 06
Remove the lid and let the pot simmer gently until the liquid reduces to a thick, glossy coating. Serve hot.
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