Grenada

Dish: Oil-down

 

 

 

 

 

Ingredients

• 8 oz. salt meat
• 1 large or 2 small breadfruit, cut into 4 or 6 sections
• 8 oz. cooked salt fish, flaked
• 1 whole chili
• 2 sprigs thyme
• 2 chives
• 1 stick celery, chopped or 1/2 teaspoon celery seeds
• 2 3/4 pints coconut milk
  

Method

1. Soak meat overnight in cold water, drain.
2. Remove the breadfruit core and peel.
3. In a saucepan, put alternate layers of breadfruit, meat and fish.
4. Tie chili, thyme and chives together and add to the pan with celery and coconut milk.
5. Cover tightly and bring to the boil, reduce heat and simmer for about 45 - 50 minutes until everything is cooked and tender. When cooked the liquid should all be absorbed and the stew oily. Remove herbs before serving and add salt to taste.

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