Grenadian Oil Down

Ingredients

• 1 lb salted pigtail or salted beef, cut into chunks
• 2 lbs chicken thighs, bone-in
• 1 medium breadfruit, peeled, cored and cut into large wedges (or 2 lbs frozen breadfruit)
• 2 cups coconut milk
• 2 cups water
• 1 lb pumpkin or calabaza squash, cut into chunks
• 2 carrots, cut into chunks
• 6 okra pods, trimmed whole
• 1 bunch callaloo or spinach leaves
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 onion, sliced
• 2 sprigs fresh thyme
• 1 whole scotch bonnet pepper, kept whole
• 1 tbsp curry powder
• 1 tbsp ground turmeric
• 2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• Salt to taste

Before you cook

• Rinse the salted pigtail or beef, then place in a pot of fresh water and boil for 30 minutes to remove excess salt; drain.
• Peel the breadfruit, cut it in half, remove the core, and cut the flesh into large wedges.
• Mix the flour, cornmeal, baking powder and a pinch of salt with enough water to form a stiff dough, then roll into small dumplings.
• Mince the garlic and slice the onion.

Steps

1. Layer the boiled salted meat and chicken in the bottom of a large, heavy pot.
2. Add the breadfruit wedges on top of the meat.
3. Scatter the pumpkin, carrots and okra over the breadfruit.
4. Tuck the sliced onion, garlic, thyme and whole scotch bonnet pepper into the layers.
5. Sprinkle the curry powder and turmeric evenly over the top.
6. Lay the callaloo leaves and dumplings over everything.
7. Pour the coconut milk and water down the side of the pot until the liquid comes about three-quarters up the ingredients.
8. Cover the pot and bring to a boil over high heat.
9. Reduce the heat to a steady simmer and cook, covered, for 45 minutes without stirring.
10. Remove the lid and simmer for another 30 to 40 minutes, occasionally tilting the pot to baste the top, until the breadfruit is tender and the liquid has reduced to a thick, oily gravy.
11. Remove the whole scotch bonnet pepper and thyme stems before serving.