Grenada Oil Down
Perfect Wine Pairings:
South African Chenin Blanc - Rich coconut and turmeric flavors find perfect balance with the stone fruit and acidity of Chenin.
Rhône White Blend (Viognier/Roussanne) - Tropical fruit notes and full body complement the dish's richness.
Alsace Gewürztraminer - Off-dry spice notes harmonize with turmeric and exotic island flavors.
Main Ingredients
- • 1 large green breadfruit, peeled and quartered
- • 2 lbs salted pigtail or salted beef, soaked overnight
- • 1 lb chicken pieces (thighs and drumsticks)
- • 2 cups coconut milk (fresh or canned)
- • 1 large onion, chopped
- • 4 cloves garlic, minced
- • 3 green onions, chopped
- • 2 tbsp fresh thyme leaves
- • 2 tsp turmeric powder
- • 2 bay leaves
- • 1 scotch bonnet pepper (whole)
- • Salt and black pepper to taste
- • 2 cups water or chicken stock
Optional Additions
- • 2 green plantains, peeled and quartered
- • 1 cup pumpkin, cubed
- • 6 dasheen (taro) leaves or callaloo
- • 2 carrots, sliced
Instructions
- 1. Rinse soaked salted meat thoroughly to remove excess salt. Cut into chunks.
- 2. In a large heavy-bottomed pot, layer ingredients: place salted meat at the bottom, then chicken, breadfruit, and any optional vegetables.
- 3. Add onion, garlic, green onions, thyme, turmeric, bay leaves, and whole scotch bonnet pepper (don't pierce it unless you want extra heat!).
- 4. Pour coconut milk and water over everything until ingredients are just covered.
- 5. Bring to a boil over high heat, then reduce to low. Cover tightly and simmer for 1.5-2 hours without stirring.
- 6. The dish is ready when liquid has reduced to a thick, golden sauce and breadfruit is tender. The turmeric gives it the signature yellow color.
- 7. Carefully stir just before serving to coat everything in the rich coconut sauce.
- 8. Remove scotch bonnet and bay leaves. Serve hot in bowls, ensuring each serving gets a mix of meat, breadfruit, and vegetables.
Chef's Notes
Oil Down is Grenada's national dish and a celebration meal for family gatherings. The name comes from the cooking method—ingredients are layered in one pot and cooked until all the coconut milk "oils down" into a rich, golden sauce coating everything.
Breadfruit is essential for authenticity—its starchy texture soaks up the coconut and turmeric flavors. If you can't find breadfruit, substitute with green plantains or yams, but the dish won't be quite the same.
Don't stir during cooking! This is crucial. The one-pot layering method allows everything to steam together, and stirring can break up the breadfruit. Only stir gently at the very end.
Wine pairing tip: The coconut milk richness needs wines with good acidity and tropical fruit notes. South African Chenin Blanc is perfect—its stone fruit and honey notes complement the turmeric while the acidity cuts through the coconut.