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Oil down
Breadfruit and salt fish one-pot
Grenada's national one-pot of breadfruit, salt fish, dumplings and callaloo in coconut milk
Oil down is what Grenadians cook on the beach, at village fêtes and on Sunday afternoons, often in a big iron pot over a wood fire with everyone waiting around it. Breadfruit, salt fish and soft flour dumplings are layered with callaloo and turmeric (called 'saffron' on the island), then steamed in coconut milk until the milk is drunk up and only a golden oil coats the pot, which gives the dish its name. Many cooks add salted pig tail or chicken; this version keeps to salt fish. The mistake to avoid is stirring, which breaks the layers into mush; shake the pot instead. Chef's tip: put the Scotch bonnet in whole and lift it out at the end, so it scents the pot without burning everyone's mouth.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the salt fish
- 10 ½ oz boneless salt cod
For the pot
- 1 tbsp vegetable oil
- 1 onionsliced
- 3 cloves garliccrushed
- 3 spring onionschopped
- 4 sprigs fresh thyme
- 1 tsp ground turmeric
- 1 carrotthickly sliced
- 1 breadfruitabout 1.2 kg; or 8 green bananas
- 7 oz callaloo leaves or spinachroughly chopped
- 1 Scotch bonnet chilliwhole
- 3 ¼ cups coconut milk2 tins
- 1 ¼ cups water
For the dumplings
- 7 oz plain flour
- ¼ tsp salt
- ½ cup water
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Method
0/9 doneStep 1: Put 10 ½ oz boneless salt cod in a bowl, cover with plenty of cold water and leave in the fridge for 12–24 hours, changing the water 3 times. This draws out the salt.
Step 2: Drain the cod, cover with fresh water, bring to the boil and simmer for 10 minutes. Drain, then break into large flakes, removing any skin or bones.
12 minStep 3: Peel 1 breadfruit (oil your hands, the sap is sticky), cut it into quarters, cut out the spongy core and slice each quarter into 3 chunks.
Step 4: Mix 7 oz plain flour and ¼ tsp salt, add ½ cup water and knead for 2 minutes into a soft dough. Roll into 12 short logs, about 8 cm long.
Step 5: Heat 1 tbsp vegetable oil in a large, heavy pot over a medium heat. Fry 1 onion, 3 cloves garlic and 3 spring onions for 3 minutes until soft. Stir in 4 sprigs fresh thyme and 1 tsp ground turmeric.
3 minStep 6: Now build layers without stirring: 1 carrot and breadfruit first, then the salt fish, then the dumplings, and 7 oz callaloo leaves or spinach over the top. Tuck in 1 Scotch bonnet chilli whole.
Step 7: Pour 3 ¼ cups coconut milk and 1 ¼ cups water over everything. Bring to the boil, cover tightly and cook over a medium-low heat for 40–45 minutes. Every 10 minutes, hold the lid on and shake the pot instead of stirring.
45 minStep 8: Check it near the end: it is ready when the breadfruit is soft right through, the dumplings are firm and cooked in the middle, and most of the liquid has been absorbed, leaving a little golden oil at the bottom. If it starts to catch, add a splash of water.
5 minStep 9: Lift out the Scotch bonnet. Serve straight from the pot, giving everyone some of each layer. Cool leftovers within 2 hours and keep them in the fridge for 2 days; reheat until steaming.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 28 g
- Carbs
- 70 g
- Fat
- 30 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does oil down take?
- About 95 minutes in total: 35 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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