Oil down is so beloved that Grenada now have national cooking tournaments.
Ingredient
1 lb. salted meat (beef, pig snout, pig tails, etc, you can also use salted ham or salted cod fish)
1 medium onion
1 large green breadfruit (about 2 lb.)
8-10 dasheen Callaloo) leaves (you can use spinach if you cannot find callaloo)
1¼ cups milk extracted from small dry coconut or coconut milk is available in the international isle of your supermarket
1 sprig celery
2 sprigs thyme
Method
1. Wash salted meat, cut into small pieces. Put into heavy aluminum pot.
2. Add sliced onion and chopped celery, and thyme. Mix.
3. Wash and peel the skin of the breadfruit. Cut into 4-5 pegs. Remove centre core. Cut pegs in halves across.
4. Arrange breadfruit pieces on the meat.
5. Wash dasheen leaves (callaloo), peel stems, break stems into pieces, add to pot.
6. Spread leaves open on the top of breadfruit putting the smaller leaves between
larger ones.
7. Add coconut milk. Cover pot tightly, put on medium to slow fire. Cook till all water is absorbed and food begins to fry . Remove from fire.
8. Open pot. Using a fork and spoon, roll up leaves into a ball-like mixture
Serve on a warm dish. Add the breadfruit pieces to the dish, then the meat. Complete the meal with avocado slices and a fresh fruit or milk drink.
Please note that some cooks also add salt fish, goat meat, cray fish and salt mackerel to the pot.
Note: If you are using salted cod fish (salt fish) for this dish, boil salt fish first by it self to get rid of extra salt.
https://www.travelgrenada.com/recipe.html
