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Published: February 25th 2009
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Ingredients
Some of the ingredients and some of the beer 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.
Coconut cracking
Don't mess with Cutty & don't do this at home! 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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Bev
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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