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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.

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

Instructions

  1. In a heavy pot, layer breadfruit chunks, smoked turkey, onion, garlic, and thyme.
  2. Pour coconut milk over everything, add the scotch bonnet and turmeric, and add just enough water to nearly cover.
  3. Bring to a boil, then reduce heat, cover, and simmer 35-40 minutes until the breadfruit is tender and the liquid has reduced and thickened.
  4. Fold in the callaloo and scallion during the last 5 minutes of cooking.
  5. Remove the scotch bonnet, season with salt and pepper, and serve hot.