5. Oil Down is a hearty one-pot casserole that harkens back to colonial days. Creative cooks also add salt fish, goat, cray fish and mackerel to the pot. The reason is, when serving Oil Down, you normally scoop from the sides, and that way every ladle-full will contain breadfruit. While two assistants built a wood fire on the beach between several small boulders, Mount Cinnamon kitchen supervisor Janice Edwards deftly showed us how it was done. She also adds okra. Carlene Woodroffe, Mount Cinnamon’s assistant general manager, makes a seafood version of Oil Down for her family, she told us. Learn from a local how to make an oil down recipe for Granada's national dish. It’s only fitting that Oil Down is on the menu at homes and restaurants throughout the tri-island country. An hour later, our authentic Grenada meal, Oil Down, was served. Callaloo is to Grenada what spinach is to Americans. Press/Writer inquiries: [email protected], Celebrating authentic food and travel — worldwide. She cut it into wedges and discarded the skin and seeds, which she called the “guts.” Uncooked breadfruit tastes similar to a potato with a consistency to match. Be sure to watch the video below, too, to see the making of Oil Down in action. Traditionally it is the men who cook the oil down at such parties. Discover the unique ingredients that make this celebratory dish iconic in Grenada. Put into heavy aluminium pot. Everyone has a different order and method, but usually the breadfruit and meat goes on the bottom, most of the vegetables in the middle, and the callaloo leaves and dumplings on top. Add the breadfruit pieces to the dish, then the meat. Cook till all water is absorbed and food begins to fry . Remove from fire. Plus, eating most anything. 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. “Now it is time for rum punch,” Kareem said, leading the way to the Beach Cabana. A hearty one … Exactly how to "pack the pot" is a matter of taste and tradition, as well as a subject of occasional controversy. Cut pegs in halves across. In Guyana they make mettagee, or mettem, and in Jamaica they have a seafood version called run down. , Grenadians might also use the term oil down in reference to a traditional neighborhood party where they serve the oil down stew cooked over an open fire.  Oil down is also very popular in local restaurants. Instead of meat, she uses lambie, which is conch; sea egg, which is sea urchin; and lobster. , Today, oil down is a staple at the family table and at special gatherings, during the annual Carnival bacchanal or simply as a weekend feast. For example, callaloo, and its root, dasheen, are indigenous to the Caribbean and were cultivated by Grenada's earliest Amerindian inhabitants. “We make it every chance we get,” said Karim Maycock, executive chef at the luxe boutique hotel Mount Cinnamon Resort and Beach Club on Grand Anse Beach. 8. The pot was covered and placed on the open fire. It’s time for a rum punch while the oil down cooks on an open fire in the sand. 1 lb. Wash dasheen leaves (callaloo), peel stems, break stems into pieces, add to pot. Whatever ingredients you choose, make enough Oil Down to assure there will be leftovers. Chef Janice Edwards demonstrates how to cut the breadfruit for oil down. Grenada celebrated 43 years of independence last week, and it is traditional to make the country’s national dish – Oil Down, to celebrate the occasion. The next step was to make dumplings from a dough of flour, salt and water. When the Oil Down started boiling, she uncovered the pot and arranged the dumplings on top. After lining the pot with wedges of breadfruit, Janice pours marinated meats into the center.  There are different versions of this stew in other Caribbean countries as well. An important crop for a country nicknamed the Spice Isle, nutmeg played a lead role in my discovery of Grenada’s culinary offerings and the ultimate dish that stole my heart. Learn from a local how to make an Oil Down recipe for Granada’s national dish. 4. Ribbons of Callaloo go on top of the vegetables and meat. Called "oil-down". It’s also Grenada’s national dish. , Nearly every ingredient in this hearty stew has a unique origin and story to tell. Arrange breadfruit pieces on the meat. Cover pot tightly, put on medium to slow fire.  All of the liquid is cooked down (dried out), hence the name oil down. The Oil Down recipe has untold variations, depending on who is making it, but breadfruit is a must. Oil down is the national dish of Grenada, the "Spice Isle" in the Windward Islands of the Lesser Antilles within the West Indies in the Caribbean Sea. Pamela Dittmer McKuen is a Chicago-based freelance features journalist who specializes in travel, home and fashion. Oil down is the national dish of Grenada, the "Spice Isle" in the Windward Islands of the Lesser Antilles within the West Indies in the Caribbean Sea. 1. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.
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