Breadfruit: The Staple of Grenada's National Dish, Oil Down

Breadfruit is the main staple of the National dish of Grenada, Oil Down. Breadfruit is a tree from the Mulberry family.

Breadfruit trees grow very tall and big. Breadfruit is a starchy vegetable. The Breadfruit has to be picked either by climbing the breadfruit tree or picking the breadfruit. A breadfruit can weigh anywhere from 5 to 15 pounds.

Origin

Breadfruit was brought from Tahiti. Tahiti is the largest island in French Polynesia in the South Pacific. Breadfruit was first brought to neighboring islands of St. Vincent and the Grenadians by Sir William Bligh on his second voyage to the Caribbean. Sir William Bligh brought over 300 Breadfruit plants to St. Vincent and the Grenadians. The plants eventually made its way to the island of Grenada. Today, at some times of the year, Breadfruit is imported from St. Vincent during times when local supply of breadfruit is low.

Use

Breadfruit is used in several ways in food dishes.

First, breadfruit is the main staple used in the National dish, Oil Down. Other ingredients in Oil Down include coconut milk, salted meat, provision, dumplings, curry, saffron or turmeric, and callaloo.

Learn how to make Oil down: (146) Oil Down..It's a Grenadian thing - YouTube

Breadfruit can also be prepared in other ways:

Roast breadfruit - breadfruit is roasted over an outside fireside or coal pot. The entire breadfruit in its skin is roasted on open fire. Once cooked, the breadfruit is peeled and can be eaten for breakfast or for lunch.

Fry breadfruit - The breadfruit can be fried in hot coconut oil for breakfast, lunch or supper. Fry breadfruit can be eaten with fried fish, fried jacks or saltfish souse.

Source: Flickr

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