Oil Down (Grenada)

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6
Country: Grenada


250 grams salt meat
250 grams saltfish
2 small breadfruit
2 chives
2 sprigs thyme
1 whole chilli
1 stick celery
1.5 litres coconut milk
1/8 tsp. salt (optional)
1 whole pepper


Soak fish and meat over night in cold water. Drain.
Remove the breadfruit core, peel and slice.
In a saucepan, put alternate layers of breadfruit, meat and saltfish.
Tie chilli, thyme, chive and add to the pan with celery and coconut milk.
Cover tightly and bring to a boil.
Reduce heat and simmer until everything is cooked and tender. When cooked, the liquid should all be absorbed and stew oily.