Readers continue to enthusiastically engage me about the previous articles about callaloo. Likewise, I remain excited because of the diversity which exists throughout our CARICOM states.
We speak of a dish named callaloo and yet it also refers to a medicinal plant/silent doctor named callaloo. Long ago, when I took a contingent of young students to Grenada, I was again faced with the word callaloo. However, it was not only the beauty of Grenada but the hospitality of our CARIYOUTH host which intrigued me. I still remember when one of our host remarked: “You all cannot leave Grenada until you have a taste of our national dish.”
At first I was very sceptical because when I heard it was called “oil down”, my mind focused on a dish loaded with food floating in oil. Well, let me tell you, what I saw being prepared was far from a dish floating with oil. Oil down continues to be one of the most delicious and nutritious dishes I have ever tasted. It still lingers in my mind.
Dasheen leaves or the leaves of the eddo/taro plant are also used in callaloo. These leaves are also used in oil down. I will now share my version of “oil down” with you.
Ingredients
8-10 young dasheen leaves
2 tsp turmeric
1/2 lb salt fish
1 large breadfruit peeled
2 cups fresh coconut milk
1 large chopped onion
3 sprigs thyme
½ chopped celery stick
2 tbsp chopped chives
2 medium carrots chopped
2 green peppers chopped
Dumplings (optional)
3 tbsp olive oil
Preparation
1. Wash, peel and core the breadfruit. Then cut into eight sections.
2. Wash and prepare the salt fish, cut into pieces. Put the salted fish into cold water; bring to the boil and drain. Repeat three times to remove excess salt.
3. Place a saucepan over low heat, add the olive oil and sauté onions and garlic for three minutes. Stir.
4. Then add chives, thyme, turmeric, flavoured pepper and salt fish. Cook for five minutes.
5. Add the two cups of coconut milk and put in the breadfruit, carrots, callalloo leaves and green hot pepper. Cook for about 15 minutes.
6. Remove hot pepper and reduce the heat. Cook until all of the liquid is absorbed.
7. Place on a platter and served hot.
I do hope that you will try this recipe or google your preferred version. Oil down is a very creative healthy dish. I love to consume it with okras and dumplings. Try it, it will thrill you.
Annette Maynard-Watson, a teacher and herbal educator, may be contacted via silentdoctors@gmail.com or by telephone 250-6450.
DISCLAIMER: It is not our intention to prescribe or make specific claims for any products. Any attempts to diagnose or treat real illness should come under the direccton of your health care provider.