Breadfruit Oil Down Grenada

Experience the authentic taste of the Caribbean with Breadfruit Oil Down, Grenada’s beloved national dish. This hearty one-pot meal combines velvety breadfruit, tender chicken, and the option of salted meat or fish, all simmered to perfection in rich, creamy coconut milk. Enhanced with bold aromatics like garlic, onion, chives, and parsley, this dish is elevated by the savory warmth of turmeric and the subtle punch of a whole Scotch bonnet pepper. Topped with leafy dasheen or spinach to seal in its signature layers of flavor, this slow-simmered masterpiece delivers a luscious, thick sauce that pairs beautifully with the Caribbean staples of green bananas and tender root vegetables. Perfect for sharing, this iconic comfort food is a flavorful journey to Grenada’s culinary heart!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 whole (medium-sized), peeled and cored Breadfruit
• 1 pound Salted meat or salted fish (optional: salted pigtails or salted cod)
• 1 pound Chicken thighs or drumsticks
• 2 cups Coconut milk
• 2 medium, peeled and sliced Carrots
• 2 whole, peeled and cut into chunks Green banana (optional)
• 6 large leaves Dasheen or taro leaves (or spinach as a substitute)
• 1 teaspoon Turmeric powder
• 2 stalks, chopped Chives
• 3 tablespoons, chopped Parsley
• 3 cloves, minced Garlic
• 1 large, sliced Onion
• 1 whole, pierced with a knife Scotch bonnet pepper
• 2 tablespoons Vegetable oil
• 1 teaspoon (or to taste) Salt
• 1 teaspoon (or to taste) Black pepper
• 1 cup Water

Directions

Step 1

If using salted meat or fish, soak it in cold water for 1-2 hours to remove excess salt. Drain and rinse before using.

Step 2

Prepare the breadfruit by removing the skin and core, then cutting it into medium-sized wedges.

Step 3

Heat the vegetable oil in a large, heavy pot over medium heat.

Step 4

Sauté the onion, garlic, chives, and parsley until fragrant and slightly softened (about 2-3 minutes).

Step 5

Add the chicken and salted meat/fish to the pot. Cook for about 5 minutes, stirring occasionally, to brown the meat slightly.

Step 6

Sprinkle the turmeric powder, salt, and black pepper over the meat, and stir to coat evenly.

Step 7

Arrange the breadfruit wedges, carrots, and green bananas (if using) on top of the meat mixture.

Step 8

Pour the coconut milk and water into the pot, ensuring the breadfruit is partially submerged in the liquid.

Step 9

Place the whole pierced Scotch bonnet pepper on top of the breadfruit. Be careful not to break it unless you want the dish to be very spicy.

Step 10

Cover the pot with dasheen or taro leaves to seal in the flavors. If dasheen leaves aren’t available, substitute with spinach or heavy leafy greens as a layer on top.

Step 11

Reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for 1 to 1.5 hours, or until the breadfruit is fork-tender and the liquid is mostly absorbed, forming a thick, flavorful sauce.

Step 12

Check occasionally and add a little more water if the mixture is too dry before the breadfruit is cooked.

Step 13

Remove the Scotch bonnet pepper before serving (unless your guests enjoy fiery heat).

Step 14

Serve warm, spooning the breadfruit, meat, veggies, and sauce onto plates or bowls. Enjoy this Caribbean comfort food with family and friends!

Nutrition Facts

Serving size	(4031.7g)

Amount per serving	% Daily Value*
Calories	4981.6

Total Fat 203.8g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 30.9g
Cholesterol 732.5mg	0%
Sodium 27703.3mg	0%
Total Carbohydrate 588.5g	0%
Dietary Fiber 97.1g	0%
Total Sugars 258.9g
Protein 233.2g	0%

Vitamin D 258.5IU	0%
Calcium 686.5mg	0%
Iron 27.8mg	0%
Potassium 13126.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 18.2%

Carbs: 46.0%