Breadfruit Oil Down

Name: Breadfruit Oil Down
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Saint Lucian
Ingredients: 1 large breadfruit, peeled and sliced; 400ml coconut milk; 250g salted beef, soaked and cubed; 4 green bananas, peeled; 2 dasheen roots, peeled and sliced; 1 onion, sliced; 4 cloves garlic, crushed; 3 sprigs fresh thyme; 1 Scotch bonnet pepper, whole; 2 tsp turmeric; Salt to taste; 500ml water

Oil Down (OIL DOWN)

Breadfruit Cooked in Coconut Milk

⏱ Prep Time 1 hour 30 minutes

📈 Difficulty Medium

👥 Servings

🔥 Calories 496 kcal

Sliced breadfruit simmered in seasoned coconut milk with salted meat, dumplings, and ground provisions until all the coconut oil is absorbed. A rich communal one-pot dish.

Nutrition & Info

Protein 22.0g

Carbs 48.0g

Fat 24.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

large heavy pot with lid sharp knife cutting board

Presentation Guide

Vessel: large serving pot or communal bowl

Garnishes: thyme sprig

Accompaniments: hot pepper sauce, cold drinks

Ingredients

1 large breadfruit, peeled and sliced
400ml coconut milk
250g salted beef, soaked and cubed
4 green bananas, peeled
2 dasheen roots, peeled and sliced
1 onion, sliced
4 cloves garlic, crushed
3 sprigs fresh thyme
1 Scotch bonnet pepper, whole
2 tsp turmeric
Salt to taste
500ml water

Instructions

1
Soak salted beef overnight, then boil 20 minutes to reduce salt.
2
In a large pot, layer breadfruit, green bananas, dasheen, and salted beef.
3
Pour coconut milk and water over the layers. Add turmeric, thyme, garlic, onion, and whole Scotch bonnet.
4
Cover tightly and cook on medium heat for 45 minutes.
5
Check periodically. The dish is done when all liquid has been absorbed (oiled down).
6
Remove Scotch bonnet before serving. Adjust seasoning.
7
Serve from the pot communally.

💡

Did You Know?

Oil down gets its name because the dish is ready when all the coconut milk has cooked down and only the coconut oil remains, coating every ingredient.

Chef's Notes

Equipment Tips

large heavy pot with lid
sharp knife
cutting board

Garnishing

thyme sprig

Accompaniments

hot pepper sauce, cold drinks

The Story Behind Breadfruit Oil Down

Oil down is arguably the most communal dish in Saint Lucian cuisine, traditionally cooked outdoors in a large pot over a wood fire. The technique of cooking provisions in coconut milk until the oil separates comes from African cooking traditions merged with Caribbean ingredients. Breadfruit, introduced to the Caribbean by Captain Bligh in 1793 as cheap food for enslaved people, became the star ingredient of this beloved dish.

🕐 Traditionally enjoyed sunday and communal gatherings 📜 Origins: African-Caribbean fusion

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