Oil Down
Grenada's national one-pot: breadfruit, salted meat and callaloo cooked down in coconut milk.
- Prep
- 30 min
- Cook
- 70 min
- Total
- 100 min
- Serves
- 8
- Difficulty
- Intermediate
- Course
- Main course
Ingredients
- Coconut milk800 ml
- Salted pigtail or beef400 g
- Callaloo leaves200 g
- Turmeric1 tsp
- Grated nutmeg0.5 tsp
Preparation
- 1
Boil the salted meat twice to remove excess salt.
- 2
Layer breadfruit, meat, dumplings and greens in a heavy pot.
- 3
Pour over the seasoned coconut milk, cover and cook until the liquid is absorbed.
- 4
Do not stir — let the bottom layer catch slightly for the classic flavour.
Nutrition
Nutrition per serving · Calculated
- calories
- 512 kcal
- protein
- 21 g
- carbs
- 48 g
- fat
- 27 g
- fiber
- 6.4 g
- sugars
- 9 g
- sodium
- 890 mg
Breadfruit
Caribbean PantryA tree that feeds a household, roasted whole over open fire.
- Origin
- Pacific islands, introduced to the Caribbean in 1793
- Flavour
- Chestnut-like, bready, subtly sweet
- Calories / 100g
- 103 kcal
- Seasonality
- June to October
The story behind this ingredient
Breadfruit arrived on HMS Providence after the infamous Bounty voyages. Rejected at first, it became a cherished staple from Saint Vincent to Jamaica.
This ingredient means something to them
Annette Charles
Grenada · Spice cookery and oil down
“I grate nutmeg last, so the perfume reaches the table before the plate does.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
Nutmeg & Spice on the Isle of Spice
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- Sun, 18 Oct 2026, 12:00 · 360 min
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