“The beauty about oildown is that no two pots taste the same. They may be similar but never the same. The important thing is to develop a dish that you like with the vegetables and meats you like and practise until you come up with something your own. Have fun”

(Hotsauce, 2009. spiceislandertalkshop.com)

“Oil Down is a cuture and art of Grenadian dish cooking. Oil down is like extempo calypso. It’s a free-style art of cooking this particular dish. There is no (written) recipe, except the culture and art form of the dish”.

(Countrymarxist, 2009. spiceislandertalkshop.com)



Ingredients:

5 pimento peppers, finely chopped

1 lg onion, chopped

1 tbsp fresh thyme leave

2 tbsp chopped chive

3 pegs garlic

2 lbs pigtail or salted beef

1 large breadfruit peeled, cored

and cut into 2” slices

4 cups coconut milk

2 garlic onion bouillon cubes

1 hot pepper

8 callaloo bush leaves

Method:

Pressure cook pigtail or salt beef before placing in a large pot (iron preferably), then add all the other main ingredients needed for the dish before pouring the coconut milk over the them.

Cover pot and reduce heat to a simmer. Cook for about 40 minutes or until breadfruit is tender.

-- Newsday