A hearty one-pot dish where breadfruit, dumplings, dasheen, and seasoned meat are slow-cooked in coconut milk with turmeric until the coconut milk reduces and the oil separates, giving the dish its name.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep communal bowl
Garnishes: fresh thyme
Accompaniments: pepper sauce
Instructions
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1
Season chicken with green seasoning, salt, and pepper.
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2
Layer breadfruit, green bananas, dumplings, and dasheen leaves in a large heavy pot.
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3
Place seasoned chicken on top, add whole scotch bonnet.
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4
Pour coconut milk and water over everything, sprinkle turmeric.
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5
Cover tightly and cook on medium-low heat for 1 hour until liquid reduces and oil from coconut milk rises to the surface.
Did You Know?
Oil down is called so because as it cooks, the coconut oil literally rises to the top. When you see the oil, the dish is ready.
Chef's Notes
Equipment Tips
- large heavy pot with lid
- cutting board
- knife
Garnishing
fresh thyme
Accompaniments
pepper sauce
The Story Behind Oil Down
Oil down has its roots in the communal cooking traditions of the Caribbean, where entire neighborhoods would gather to cook a large pot. The dish reflects the agricultural bounty of Trinidad with breadfruit, dasheen, and coconut milk forming the base of this nourishing stew.
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