Grenada's national dish is Oiled Down.
Grenada's national dish is called "oil-down". It a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty one-pot meal (think stew) of salted meat, chicken, dumplings, breadfruit, callaloo ((KAL-la-loo) - made from young dasheen leaves) and other vegetables. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.
You will need:
8 oz. salt meat
1 large or 2 small breadfruit, cut into 4 or 6 sections
8 oz. cooked salt fish, flaked
1 whole chili
2 sprigs thyme
1 stick celery, chopped or 1/2 teaspoon celery seeds
2 3/4 pints coconut milk
Soak meat overnight in cold water, drain. Remove the breadfruit core and peel. In a saucepan, put alternate layers of breadfruit, meat and fish. Tie chili, thyme and chives together and add to the pan with celery and coconut milk. Cover tightly and bring to the boil, reduce heat and simmer for about 45 - 50 minutes until everything is cooked and tender. When cooked the liquid should all be absorbed and the stew oily. Remove herbs before serving and add salt to taste.