Grenadian Oil Down (Breadfruit and Callaloo One-Pot)

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.