Grenada's national dish is called "oil-down". It is a very simple, delicious and robust dish, which is extremely popular at local "cook-ups", (barbecue parties at the beach). It's a hearty one-pot meal of salted meat, chicken, dumplings, breadfruit, callaloo ((KAL-la-loo) - made from young dasheen leaves) and other vegetables. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.



Ingredients

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 ilk extracted from small dry coconut (coconut milk is available in the international isle of your supermarket)
1 sprig celery

2 sprigs thyme


Preparation
1 Wash salted meat, cut into small pieces. Put into heavy aluminium 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.



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.