Oil down

I had been wanting to try oil down ever since Corinne told me about it, but every time we looked for it, it was out. So, I decided to make it myself. I left out the salted meat (being a non-mammal eater.)

Oil down
Recipe Type: Main
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 8
Oil down is a Caribbean staple food. Breadfruit is most commonly used since the trees are so prominent, but starchy roots such as potatoes or taro (called blue foods in the Caribbean) can be substituted.
  • 8 oz. salted meat
  • 1 large breadfruit (or 3 lbs of another starch)
  • 1/2 cup celery, sliced
  • 2 tsp. thyme
  • 1/2 cup chopped pimentos (or bell pepper)
  • 1/2 cup chives, chopped
  • 4 cups coconut milk
  • 1 whole hot pepper
  • salt, to taste
  1. Pour boiling water on salted meat; cover and leave for 10 minutes; drain.
  2. Slice breadfruit (or other starch) in 1/2″ slices; remove core and peel.
  3. In a sauce pan put alternate layers of breadfruit and salted meat.
  4. Add celery, thyme, pimentos, chives, coconut milk and hot pepper.
  5. Cover tightly and bring to the boil.
  6. Reduce heat to medium low and simmer for about 45-50 minutes until breadfruit is cooked and tender; add more coconut milk if necessary. When cooked the liquid should be absorbed.
  7. Remove pepper before serving and adjust salt.

It came out great, but the liquid took a long time to absorb and we couldn’t wait, so it was a little saucy (by the next day, the leftovers were perfect.) It is a very heavy meal – be warned!

This recipe is again from the Naparima Girls’ High School Cookbook: The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean.

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