Grenada's national dish is called "Oil down". It is a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty onepot meal of salted meat, chicken, dumplings, breadfruit, callaloo - made from young dasheen leaves and other vegetables. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.
Wash and peel breadfruit. Cut into 8 sections.
Repeat 3 times to remove preserving saly.
Saute onions and garlic in hot oil until onions are pale yellow.
Pour over 2 cups of coconut milk.
Sieve dry ingredients together. Add sugar.
Rub in fat using finger tips. Add fruit if used.
Beat egg and mix with vanilla and ½ of the milk.
Make a well in the centre of dry ingredients, pour in the liquid and mix.
Add more liquid if necessary to make a firm dough.
Mix coconut and sugar, add melted fat and mix well.
Mix to a sticky dough using a little water if necessary.
Drop batter onto greased baking sheet or muffin tins and bake at 325°F till brown.
Drop by spoonfuls into hot fat and fry till crisp and golden brown.
Work in the butter with a fork.
Add the other ingredients and enough water to bind stiffly.
Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
Bake in a moderate oven until crisp and brown on top.
Add just enough water to make a soft dough.
Knead on a floured board for about 5 minutes, then leave to rest for about 30 minutes.
Cut in pieces and roll each piece to 2" x 3" in diameter and ¼" thick.
Fry in hot oil. Turn to brown on both sides.
Boil onion with half of the liquid and salt for 1 minute.
Add the rest of the liquid to the corn meal and mix well.
Stir the cornmeal mixture into the boiling liquid till well blended; add thyme and pepper.
Cook over low heat stirring frequently until mixture becomes stiff and smooth and breaks away from the bottom of the pot cleanly.
Put into a greased dish and spread with butter.
Clean peas and boil with meat ,cloves and coconut milk till peas is tender.
Prepare vegetables and add to pot with other ingredients.
Cook on low heat till done. Add more water if necessary.
Make a well in the centre; add the leaven and sufficient water to make a stiff dough.
Knead well until dough is smooth and elastic. Set aside to rest.
Knead again, cut into convenient sizes, knead each piece and set to rise again.
Roll out, place on greased sheets.
Prove. Bake in a moderately hot oven.
To make leaven: blend 6 oz water and 2 oz flour in a bowl till smooth. Cover and set aside for about two days or until mixture looks bubbly.
To mix bread: add 2 ozs of the flour to be used to the leaven and beat well. Cover and set aside in a warm place until mixture rises and has about doubled its mark in the container.
Boil sugar with ½ cup water and ginger for about 5 minutes and allow to get quite cool. Sift together flour baking powder and baking soda. Pour cooled liquid into the dry ingredients.
Bake in a moderately hot oven.
Put water salt, bay leaf, cinnamon and lime peel to boil.
Add cocoa and boil until dissolved. Mix flour to a smooth paste in a little of the coconut milk.
Add remaining coconut milk and flour paste to cocoa.
Boil uncovered for about 10 minutes or more. Stir occasionally. Sweeten to taste and serve hot.
Peel wash and grate potatoes.
Mix other ingredients with grated potato and stir till sugar melts.
Pour the mixture into greased tins and bake till brown and firm in a slow oven.
About 50 – 60 minutes.
Rub in margarine then stir in sugar and grated coconut.
Add water and mix to firm dough.
Knead lightly on a floured board and rest for 15 - 20 minutes.
Using rolling pin roll into circular shape about ¾ inch thick.
Decorate with fork or knife marks and bake on a greased baking sheet at 350 °F till brown, 20 - 30 minutes.
Scald salt fish, remove bones and flake finely.
Drop by spoonfuls in hot oil and fry until brown on both sides.
Quail banana leaves over flame to make it pliable.
Combine all ingredients except coconut milk and melted margarine, and mix thoroughly.
Add coconut milk and melted margarine; mix till smooth.
Place about 2 Tbsp mixture, onto each leaf, fold edges to make a neat parcel and tie securely.
Soak salt fish. Remove skin and bones.
Pour boiling water over and let stand for a few minutes.
Heat oil in a saucepan, and sauté onion, chive, thyme and tomato. Stir in flour and cook for 1 minute. Add water saltfish and ochro. Cook for 20 minutes.
Peel wash and slice breadfruit. Boil breadfruit with salt meat and just enough water to cover. When soft take from heat and crush smooth with a potato masher then with a heavy wooden spoon, adding stock as necessary. Stir in some of the margarine and place in a greased dish when smooth.
Wash salt fish and flake.
Wash top and tail ochroes.
Salt fish, ochro, pepper and onion.
Cook slowly add pepper and salt if necessary.
When cooked remove from fire and swizzle.
Crush the avocado, and mix with farine to a smooth paste.
Add salt, black pepper and pieces of steamed sweet pepper.
Grate manioc and add a little water.
Wring in a cloth until very dry.
Heat pot for a few minutes and then grease.