Discover Grenada's National Dish - Oil Down

spiceisledigiconte
Jul 22, 2023
2 min read

Updated: Aug 11

Oil down is the national dish of Grenada, Carriacou and Petit Martinique. Oil down is made using Breadfruit. A plate of Oil down can be enjoyed through the year, more so during February, the month of independence.

The National dish is part of the national symbols of independence of Grenada. Grenada achieved its independence in 1974.

Breadfruit

Learn more about Breadfruit in this video.

Here are the key ingredients to make Oil down:

Breadfruit
Callaloo
Pumpkin
Salted meat such as pigtail, saltfish
Chicken
Provision such as green fig
Dumpling (flour mixed with salted water)
Coconut milk
Curry
Turmeric or Saffron
Crab (for those who like shellfish)
Carrots

Technique in making Oil down

One of the most critical techniques in making Oil down is the packing of the pot. Using a layered technique, the key ingredients are packed into the pot, starting with the breadfruit, and then intertwined with the vegetables and meat. At the top are the dumplings and the callaloo.

Cooking

Oil down can be cooked on a stove or on a fireside. On a stove, it takes about 1 hour. On a fireside, it can take a couple hours as the pot tends to be larger, and the heat uneven.

Unique history of Oil Down

Oil Down is an one pot dish. One pot dishes originated during the days of slavery as the slaves had limited food rations and often cooked one shared meal. Today, Oil down is cooked by community groups on important historic days such as Independence Day.
Breadfruit is the main ingredient in Oil down. Breadfruit was brought to the Caribbean to feed the slaves. Breadfruit served as a key source of starch in the slaves' diet.
The colour of the dish comes from the spice, turmeric. Turmeric or saffron is mixed into the coconut milk. Often people believe the colour to originate from curry which comes from the Indian culture.

Pictures of the Oil down making process:

Cutting up of the Breadfruit