Oil Down

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OIL DOWN
The national dish of Grenada
It was a great afternoon with about 20 cruisers and 20 locals. The recipe kind of says it all!

Take a swig of rum, preferably Rivers. Grate fresh coconut and saffron. (about an hour with 8 people) Peel breadfruit, ripe green bananas & pumpkin. (get locals to help with this). Go to nearest callaloo bush & pick 1/2 dozen leaves. Take another swig Rivers rum. 8-9 garlic cloves, 1 very, very small onion. Green papaya, 2 carrots. string beans, ketchup, 1 Tbsp. "Complete Seasoning"
Slaughter pig, cut off snout & tail, discard rest. (Definitely need a hefty gulp of rum at this point) Marinate in "Green Sauce" along with some old chicken.
Get yourself a massive black cauldron & start up fire, making sure that lady from up the driveway does not drive over your pot while backing her car up. (another swig or maybe the driver needs one)
Arrange breadfruit in bottom of pot, add bananas along the side of pot. Alternate layers of meat mixture & vegetables. Alternate swigs of rum with swigs of beer. Meat is in the middle of the pot, garlic over meat, more breadfruit, string beans, pumpkin. Pack the pot. Fill to brim. Carrots on top. Last, but not least, mix grated coconut & saffron with water, stir, hand squeeze, (the bigger the hands, the better), removing compressed pulp balls. Strain liquid into cauldron, & repeat this process until cauldron is full within 2 inches from top. Add a dozen or so dumplings to ensure enough starch. And for gods sake, have some more rum - you deserve it. Always remember ..."if you want good oil down, it's a man ting!"
Cook about 2 hours until the oil goes down into the food or until you go down on the ground!

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Photos

Ingredients
Some of the ingredients and some of the beer

Coconut cracking
Don't mess with Cutty & don't do this at home!

Grating
Safron, coconut and nuckles

Incentive
A good swig of Rivers with a lime and water chaser

Main ingredient
Pig's tail...or so we were told

Loading the caldron
Multiple layers arranged just so!

Saffron & Coconut juice
Nicotine stains for a week

On the fire
About 90 minutes to go

Finished
Chef Andy and Executive Chef Cutty move the pot to the table..funny they didn't ask for my help

Oildown
What we worked & drank so hard for. It was delicious!

Comments

[Bev]

Oil Down
Sounds like a great dish to attempt this summer on the "Back Dock". Too much fun being had - wish we were there to share in it

[judy & wolf]

Mmm..mmm..good
As you said, the recipe says it all!! -- sounds like a bunch of the jump ups we had in Antigua. Cheers,