Grenadian Oil Down (Breadfruit and Callaloo One-Pot)
Grenada's national dish: breadfruit and callaloo simmered in turmeric-golden coconut milk with smoked turkey until the liquid cooks down.
Oil down gets its name from the way coconut milk slowly reduces down to a thick, golden, oil-slicked sauce that clings to every piece of breadfruit in the pot. It's Grenada's national dish, traditionally built in layers — starchy breadfruit on the bottom, meat and aromatics through the middle, leafy callaloo folded in near the end so it doesn't overcook.
We use smoked turkey here instead of the salted pork or pigtail some traditional versions call for, which keeps the fat content more moderate while still giving the pot that smoky backbone. A pinch of turmeric nods to the golden color the dish is known for. It's a genuinely filling, fiber-rich one-pot dinner, naturally gluten-free, and a good introduction to breadfruit if you've never cooked with it before — it has a texture somewhere between potato and chestnut once it's tender.
Ingredients
- 1 small breadfruit, peeled, cored, and cut into chunks (about 4 cups)
- 2 cups callaloo or collard greens, chopped
- 1 cup light coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 scotch bonnet pepper, whole and pierced
- 1 lb smoked turkey wings or drumsticks, trimmed
- 2 scallions, chopped
- 1 tsp ground turmeric
- salt and pepper, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1In a heavy pot, layer breadfruit chunks, smoked turkey, onion, garlic, and thyme.
- 2Pour coconut milk over everything, add the scotch bonnet and turmeric, and add just enough water to nearly cover.
- 3Bring to a boil, then reduce heat, cover, and simmer 35-40 minutes until the breadfruit is tender and the liquid has reduced and thickened.
- 4Fold in the callaloo and scallion during the last 5 minutes of cooking.
- 5Remove the scotch bonnet, season with salt and pepper, and serve hot.