Culture & context
About this dish
Oil down is Grenada’s communal one-pot national dish. Its name describes coconut milk reducing until its oil remains and coats breadfruit, provisions, callaloo and meat.
National-dish status: National dish
Country flag: 🇬🇩
- Oil down recipes vary by household and may include saltfish, pigtail or only vegetables.
- Grenada’s spice identity often shows in turmeric, thyme and local aromatics.
Food-safety note
Dasheen leaves must cook thoroughly. Desalt preserved meat, cook chicken to 74°C / 165°F and keep steam away when opening the heavy pot.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, skillet or baking dish
- Wooden spoon or spatula
- Instant-read thermometer
Ingredients
- 1 medium breadfruit, peeled, cored and cut
- 450 g (1 lb) salted meat, soaked and pre-boiled
- 900 g (2 lb) chicken pieces
- 12 dasheen leaves or callaloo leaves
- 400 ml coconut milk
- 500 ml water
- 300 g pumpkin
- 2 carrots
- 1 onion
- 3 scallions
- 4 sprigs thyme
- 1 teaspoon turmeric
- 1 whole Scotch bonnet
- 250 g flour dumpling dough
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyDasheen leaves must cook thoroughly. Desalt preserved meat, cook chicken to 74°C / 165°F and keep steam away when opening the heavy pot.
At the stove
Cooking instructions
- Prepare componentsDesalt meat, season chicken, prepare breadfruit and vegetables, and cook dasheen leaves thoroughly.
- Layer the potPlace salted meat and chicken low in the pot; add breadfruit, provisions, vegetables and folded leaves.
- Add coconut liquidPour in coconut milk, water, onion, scallion, thyme, turmeric and whole pepper.
- Top with dumplingsShape dumplings and place on top. Cover tightly and simmer without vigorous stirring for 60–75 minutes.
- Oil downWhen ingredients are tender and coconut liquid has reduced to its oils, remove pepper and serve from the layers.
Working timeline
- 0:00–45 minutes: Preparation
- Next 1 hour 30 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Fresh salad
- Pepper sauce
- Coconut water
Storage & reheating
Cool promptly and refrigerate in a covered container for up to 3–4 days. Reheat thoroughly; seafood and poultry should reach 74°C / 165°F.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.