Grenada's national dish is called "Oil down". It is a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty onepot meal of salted meat, chicken, dumplings, breadfruit, callaloo - made from young dasheen leaves and other vegetables. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.

RECIPE

INGREDIENTS

8-10 young dasheen
1 sprig celery, chive and thyme
2 medium carrots chopped
2 green peppers chopped
1 lb dumplings
2 tps tumeric (saffon)
1/2 lb Salt meat (pre-soaked overnight)
1 large Breadfruit peeled
2 cups coconut milk
1 medium onion chopped

METHOD

  • Wash and peel breadfruit. Cut into 8 sections.
  • Remove centre lengthways of each section and cut into half crosswise.
  • Wash and scrape meat, cut into pieces and rinse in lime juice and water.
  • Remove skins of onions, rinse and cut into small pieces.
  • Remove seeds of chilli peppers and cut into wedges.
  • Chop chives into small pieces.
  • Put salted meat into cold water, bring to the boil and drain.
  • Repeat 3 times to remove preserving saly.
  • Put to cook until just tender and drain.
  • Saute onions and garlic in hot oil until onions are pale yellow.
  • Add chive, thyme, flavouring pepper, salted meat and salt to taste.
  • Pour over 2 cups of coconut milk.
  • Add wedges of breadfruit, sugar, green hot pepper and cook until breadfruit absorbs liquid.
  • Add remaining coconut milk. Remove hot pepper.
  • Stir to blend well and cook at a reduced heat.
  • There should be no remaining liquid.
  • Serve hot

 

OTHER TRADITIONAL RECIPES:

ROCK BUN

INGREDIENTS

  • ½ lb flour                              
  • 3 – 4 oz sugar
  • 4 oz butter or margarine    
  • 2½ tsp baking powder
  • 1 egg                                      
  • ½ tsp vanilla
  • 1 tsp mixed spice                
  • ½ cup dried fruits
  • ¼ - ½ cup milk or water

 

METHOD

  • Sieve dry ingredients together. Add sugar.
  • Rub in fat using finger tips. Add fruit if used. 
  • Beat egg and mix with vanilla and ½ of the milk. 
  • Make a well in the centre of dry ingredients, pour in the liquid and mix.
  • Add more liquid if necessary to make a firm dough.

 

 

COCONUT DROPS

INGREDIENTS

  • 1 cup grated coconut                         
  • 4 oz sugar
  • 2 oz melted margarine                       
  • 8 oz flour
  • 2½ tsp baking powder                       
  • 1 egg optional

METHOD

  • Mix coconut and sugar, add melted fat and mix well. 
  • Stir in flour and baking powder. 
  • Mix to a sticky dough using a little water if necessary.
  • Drop batter onto greased baking sheet or muffin tins and bake at 325°F till brown.

 

 

PAWPAW FRITTERS

 INGREDIENTS

  • 1/3 cup grated scaled green pawpaw
  • 1 Tbsp curry        
  • 1 cup flour
  • 1 tsp salt
  • 1 medium sized onion chopped finely
  • 1 cup water
  • Oil for frying

METHOD

  • Combine pawpaw, curry powder, Flour, salt and other seasoning in a bowl
  • Add enough water to mix to a dropping consistency
  • Drop by spoonfuls into hot fat and fry till crisp and golden brown.
  • Drain on absorbent paper
  • Makes 16-20

 

CASSAVA PONE    

INGREDIENTS

  • 2 medium sweet cassava                  
  • 1 small dried coconut
  • 2 tbsp butter or margarine
  • 6 oz sugar
  • ¼ tsp spice and black pepper
  • ½ tsp essence
  • ¼ tsp salt    

METHOD

  • Peel, wash, grate and mix the cassava and coconut together.
  • Work in the butter with a fork.
  • Add the other ingredients and enough water to bind stiffly.
  • Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
  • Bake in a moderate oven until crisp and brown on top.

 


FRIED BAKES

INGREDIENTS

  • 1 lb flour                               
  • 1 tsp salt
  • 4 tsp baking powder           
  • 1 tsp brown sugar
  • 1 Tbsp oil                             
  • 1 – 1½ cups water
  • Oil for frying

METHOD

  • Combine first 5 ingredients in a bowl.
  • Add just enough water to make a soft dough.
  • Knead on a floured board for about 5 minutes, then leave to rest for about 30 minutes.
  • Cut in pieces and roll each piece to 2” x  3” in diameter and ¼” thick.
  • Fry in hot oil. Turn to brown on both sides.

 

 

  COO - COO POIS

INGREDIENTS

  • 1 lb corn flour
  • 1 small onion chopped
  • 1½ tsp salt                            
  • 2 Tbsp butter or margarine               
  • 3 red seasoning peppers chopped
  • 5 – 6 cups stock, water or coconut milk
  • 1 sprig thyme                       
  • ½ - 1 cup cooked peas

METHOD

  • Boil onion with half of the liquid and salt for 1 minute.
  • Add the rest of the liquid to the corn meal and mix well.
  • Stir the cornmeal mixture into the boiling liquid till well blended; add thyme and pepper.
  • Cook over low heat stirring frequently until mixture becomes stiff and smooth and breaks away from the bottom of the pot cleanly.
  • Put into a greased dish and spread with butter.

 

 

GREEN PIGEON PEAS SOUP

INGREDIENTS

  • 1½ lb green peas
  • 2½ lb salt meat (soaked & scald)
  • 2 – 4 cups coconut milk
  • 8 – 10 cups water
  • ½ - 1 lb dumplings
  • 3 – 3 lbs ground provisions 9 sweet potato, yam, tannia etc)
  • 1 large onion sliced
  • 2 cloves garlic
  • 2 sprigs chive and thyme
  • 3 seasoning peppers chopped
  • 8 – 10 whole cloves or ¼ tsp ground clove
  • Salt and pepper to taste

METHOD

  • Clean peas and boil with meat ,cloves and coconut milk till peas is tender.
  •  Prepare vegetables and add to pot with other ingredients.
  • Cook on low heat till done. Add more water if necessary.

 

 

LEAVEN BREAD

INGREDIENTS

  • 2 oz leaven
  • 4 lbs flour
  • 6 oz shortening
  • 1 Tbsp salt
  • Water

 

METHOD

  • Sift the flour and salt together. 
  • Make a well in the centre; add the leaven and sufficient water to make a stiff dough.
  • Knead well until dough is smooth and elastic.  Set aside to rest. 
  • Knead again, cut into convenient sizes, knead each piece and set to rise again.
  • Roll out, place on greased sheets.
  • Prove. Bake in a moderately hot oven.

To make leaven:  blend 6 oz water and 2 oz flour in a bowl till smooth. Cover and set aside for about two days or until mixture looks bubbly.

To mix bread: add 2 ozs of the flour to be used to the leaven and beat well. Cover and set aside in a warm place until mixture rises and has about doubled its mark in the container.

 

.

FONTE

INGREDIENTS

  • 2 lbs flour
  • 2 tsp caramelized sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 – 1¼ lbs brown sugar
  • 1½  tsp grated fresh ginger

 

METHOD

  • Boil sugar with ½ cup water and ginger for about 5 minutes and allow to get quite cool.  Sift together flour baking powder and baking soda.  Pour cooled liquid into the dry ingredients.
  • Mix to a soft pliable dough. Knead lightly on a floured board roll our ½ inch to ¾ inch thick. Cut with a cookie cutter and place on a greased sheet. Just before baking baste with cold water
  • Bake in a moderately hot oven.

 

COCOA TEA

INGREDIENTS

  • 12 oz grated cocoa
  • 1½ cups water
  • 1 cup coconut milk
  • 1 tsp flour
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 lime peel
  • Pinch of salt

METHOD

  • Put water salt, bay leaf, cinnamon and lime peel to boil.
  • Add cocoa and boil until dissolved.  Mix flour to a smooth paste in a little of the coconut milk.
  • Add remaining coconut milk and flour paste to cocoa.
  • Boil uncovered for about 10 minutes or more. Stir occasionally. Sweeten to taste and serve hot.

 

 

SWEET POTATO PONE

INGREDIENTS

  • 2 lbs sweet potato
  • ¼ lb grated pumpkin
  • 2  - 2½ cups coconut milk
  • 1 oz melted margarine
  • ½ cup sugar
  • ½ cup raisins
  • 1/2 tsp vanilla
  • 2 Tbsp flour or small grated tannia
  • ½ tsp each cinnamon, ginger & black pepper
  • Gated rind of 1 lime

METHOD

  • Peel wash and grate potatoes. 
  • Mix other ingredients with grated potato and stir till sugar melts. 
  • Pour the mixture into greased tins and bake till brown and firm in a slow oven. 
  • About 50 – 60 minutes.

 

 

COCONUT BAKES

INGREDIENTS

  • 1 lb flour
  • 1 tsp salt
  • 5 tsp baking powder
  • 2 oz margarine
  • 2 Tbsp sugar
  • 1/3 cup coconut milk
  • ¾ cup grated coconut

 

METHOD

  • Sift flour, salt and baking powder together. 
  • Rub in margarine then stir in sugar and grated coconut.
  • Add water and mix to firm dough.
  • Knead lightly on a floured board and rest for 15 - 20 minutes.
  • Using rolling pin roll into circular shape about ¾ inch thick.
  • Decorate with fork or knife marks and bake on a greased baking sheet at 350 °F till brown, 20 - 30 minutes.

 

 

FISH CAKES

INGREDIENTS

  • 8 oz flour
  • 1- 2 tsp baking powder
  • ¼ cup chopped chive and thyme
  • ½   lb salt fish
  • ½ cup water
  • Hot pepper to taste
  • Oil for frying

METHOD

  • Scald salt fish, remove bones and flake finely. 
  • Combine first five ingredients and mix well.
  • Adjust salt. 
  • Drop by spoonfuls in hot oil and fry until brown on both sides.

 

 CONKIE

INGREDIENTS

  • 1 lb corn flour
  • 1 oz melted shortening
  • 1½ oz melted margarine
  • 3 – 4 cups coconut milk
  • 1½ - 2 cups sugar
  • 1 tsp vanilla
  • 4 oz pumpkin grated
  • 4 oz sweet potato grated
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp cinnamon
  • 3 – 4 oz raisins
  • ½ tsp white pepper
  • Banana leaves and string to tie

METHOD

  • Quail banana leaves over flame to make it pliable.
  • Combine all ingredients except coconut milk and melted margarine, and mix thoroughly.  
  • Add coconut milk and melted margarine; mix till smooth.
  • Place about 2 Tbsp mixture, onto each leaf, fold edges to make a neat parcel and tie securely.
  • Cook in boiling water till they are firm

 

 

STEWED SALTFISH (Gravy)

INGREDIENTS

  • ½  lb salt fish
  • 1 Tbsp flour
  • 1½ cups water
  • 2 tomatoes chopped
  • 2 Tbsp cooking oil
  • 6 small ochroes (optional)
  • 1 sprig chive & thyme
  • 1 onion sliced
  • Pepper to taste

METHOD

  • Soak salt fish. Remove skin and bones. 
  • Pour boiling water over and let stand for a few minutes.
  • Drain and flake
  • Heat oil in a saucepan, and sauté onion, chive, thyme and tomato. Stir in flour and cook for 1 minute. Add water saltfish and ochro. Cook for 20 minutes.

BREADFRUIT COO-COO

INGREDIENTS

  • 1 breadfruit
  • 2 tsp salt
  • 2 cups water or stock
  • 1 onion chopped
  • ¼ lb salt meat
  • 2 Tbsp margarine
  • 1 bouquet garni

 

METHOD

Peel wash and slice breadfruit. Boil breadfruit with salt meat and just enough water to cover. When soft take from heat and crush smooth with a potato masher then with a heavy wooden spoon, adding stock as necessary. Stir in some of the margarine and place in a greased dish when smooth.

 

 

OCHRO SLUSH

INGREDIENTS

  • 8 – 12 ochroes
  • ¼ lb salt fish
  • 1½ - 2 cups water
  • 1 onion chopped
  • Pepper to taste

 

METHOD

  • Wash salt fish and flake. 
  • Wash top and tail ochroes.
  • Bring water to a boil and add
  •  Salt fish, ochro, pepper and onion. 
  • Cook slowly add pepper and salt if necessary.
  • When cooked remove from fire and swizzle.
  • Serve with coo- coo, rice, or pound breadfruit

 

 

 

ZABOCA AND FARINE (AVOCADO)

INGREDIENTS

  • 1 Avocado
  • Farine
  • Chopped,  steamed sweet peppers
  • Salt and black pepper to taste

METHOD

  • Crush the avocado, and mix with farine to a smooth paste.
  • Add salt, black pepper and pieces of steamed sweet pepper.
  • Serve as a snack.

 

 

FARINE IN THE POT

INGREDIENTS

  • manioc peeled and washed
  • salt

 

METHOD

  • Grate manioc and add a little water.
  • Wring in a cloth until very dry.
  • Sieve and add salt. 
  • Heat pot for a few minutes and then grease.
  • Add the mixture and stir steadily over low heat until crisp

 

 

TANNIA PORRIDGE ( LOG)

INGREDIENTS

  • 2 -3 m3dim sized tannias
  • ¼ tsp cinnamon or 1 small piece cinnamon stick
  • 1 bayleaf or pinch of nutmeg
  • 2 cups milk (coconut milk may be used)
  • 1 cup water

 

Local Snack Foods

  • Coconut Sugar Cakes

  • Fudges – coconut, ginger, lime

  • Coconut Tarts

  • Coconut Chip Chip
  • Coconut Tuloons

  • Jams & Jellies – mammy apple, banana, guava, nutmeg
  •  Sweet Potato Stew
  • Roast Bread Fruit, Bluggo, Sweet Potato