Trinidad Oil Down (Breadfruit Oil Down Recipe)
Trinidad oil down is a hearty one-pot dish made by simmering breadfruit, ground provisions, salted meat, coconut milk, and fresh seasonings until everything is tender and packed with flavor. This breadfruit oil down is the version I know and love, with green fig, cassava, salted meats, and plenty of fresh herbs and seasonings.
While oil down is famously known as Grenada’s national dish, you’ll also find versions made in Trinidad and Tobago. Like many Caribbean dishes, what goes into the pot can vary from family to family depending on what you have and how you like it.
For me, the best part is when that seasoned coconut milk cooks down and thickens around the breadfruit and provisions. I don’t like my oil down too soupy. I want just enough liquid left to coat everything nicely.
In this recipe, I’ll show you how I make Trini breadfruit oil down, along with substitutions you can use and a few tips for getting it just right.
In this recipe, you’ll learn:
- How to make Trini breadfruit oil down with smoked turkey, salted pigtail, ground provisions, coconut milk, and fresh seasonings.
- How to cook the breadfruit and provisions until tender without letting them fall apart.
- Simple tips for controlling the salt and getting the coconut milk to cook down to the right consistency.
- Easy substitutions you can make depending on the ingredients you have available.
What is oil down
Oil down is a Caribbean one-pot dish made by slowly cooking breadfruit, ground provisions, vegetables, meat, and seasonings in coconut milk. As everything cooks, the coconut milk reduces, and the ingredients absorb all that flavor, leaving behind a rich sauce and coconut oil. That’s where the name “oil down” comes from.
Oil down is especially associated with Grenada, where it is the national dish. Grenadian oil down commonly includes breadfruit, salted meat, coconut milk, callaloo, dumplings, and seasonings, although recipes vary.
In Trinidad and Tobago, we also make oil down, and you’ll find differences from one household to another. Breadfruit is a popular base, along with provisions such as green fig and cassava, salted or smoked meats, coconut milk, and plenty of fresh seasonings.
My version uses breadfruit, green fig, cassava, salted meats, chadon beni, celery, pimento peppers, and green seasoning. I cook everything down until the provisions are tender and the seasoned coconut milk has reduced enough to coat everything, leaving less liquid in the pot.
How to make Trinidad oil down
Ingredients for breadfruit oil down
- Breadfruit: The star ingredient of oil down, breadfruit is a starchy fruit that adds a unique texture and flavor to the dish. A large breadfruit is usually cut into wedges or large chunks and used as the base of the dish.
- Salted Meat: Salted meat is a key component of oil down, providing a savory and salty flavor. Typically, salted pig tails, saltfish, smoked turkey, or salted beef are used, but you can use any type of salted meat available. These give your oil down its rich, savory essence.
- Coconut Milk: A creamy and tropical addition, coconut milk is used to bring richness to the dish. You will need a few cups of coconut milk to create the desired consistency.
- Vegetables: In addition to breadfruit, oil down often includes other vegetables such as green bananas, sweet potatoes, carrots, and even pumpkin. These add variety and color to the dish.
- Spices: Garlic, hot peppers, pimento peppers, black pepper, green seasoning, and other spices are used to add heat and depth of flavor to the oil down. (Adjust the quantity according to your preference.
These ingredients can be customized to suit your taste and dietary preferences, allowing you to create a unique version of this beloved Caribbean dish.
Preparing the recipe
- Prepare the provisions. Peel and cut the breadfruit, green fig, and cassava into chunks. Keep them covered with water until you’re ready to cook so they don’t discolor.
- Prepare the pigtail. Boil the salted pigtail in water until tender, changing the water if needed to remove some of the excess salt. You can also cook it in the Instant Pot for about 20 minutes. Reserve ½ cup of the cooking liquid before draining.
- Build the flavor base. Heat a little coconut oil in a large pot over medium heat. Add the onion, garlic, and scallion and sauté until softened. Add the smoked turkey and cooked pigtail and sauté for another 2 to 3 minutes.
- Add the provisions. Drain the breadfruit, green fig, and cassava and add them to the pot. Gently combine everything.
- Add the coconut milk and seasonings. Pour in the coconut milk along with the reserved pigtail cooking liquid. Add the chadon beni, celery, carrots, Scotch bonnet pepper, green seasoning, and all-purpose seasoning.
- Cook the oil down. Cover and bring everything to a boil, then reduce the heat and simmer for about 30 to 40 minutes, or until the breadfruit and provisions are tender. As it cooks, the coconut milk will reduce and thicken. I prefer my oil down with just enough liquid left to coat the provisions rather than a lot of sauce in the pot.
- Serve Dish out this fragrant masterpiece onto plates, making sure each serving contains a bit of every layer. Garnish with a sprinkle of fresh herbs like fresh thyme or additional hot peppers for an extra kick.
What to serve with oil down
Breadfruit oil down is a complete meal on its own, with ground provisions, vegetables, and meat all cooked together in the seasoned coconut milk.
I like to serve it hot, making sure everyone gets some breadfruit, provisions, smoked turkey, pigtail, and a little of that thick coconut sauce from the bottom of the pot. If you want something on the side, a fresh salad or some pepper sauce works well.
Substitutions and Variations
Oil down is one of those dishes you can adjust depending on what you have available. Here are a few ways you can change it up:
- Ground provisions: If you can’t find breadfruit, you can make oil down with a combination of green fig, cassava, yam, plantain, or other ground provisions. The finished dish won’t be breadfruit oil down, of course, but you’ll still get that rich coconut milk base and plenty of flavor.
- Meat: I use smoked turkey and salted pigtail, but other salted or smoked meats can be used. Beef and Saltfish is another option, but be sure to prepare it first to remove the excess salt.
- Add pumpkin: Pumpkin can be added along with the provisions. Keep in mind that it softens more quickly and can break down into the sauce as the oil down cooks.
- Add dumplings: You can add small dumplings to the pot if you like. Add them during cooking with enough time for them to cook through without becoming too soft.
- Coconut milk: Canned coconut milk is convenient and works well for this recipe. If you’re using fresh coconut milk, you can use that instead.
- Adjust the heat: Keep the Scotch bonnet whole for less heat and more flavor, or cut it if you want the oil spicier. Be careful not to burst it accidentally while stirring unless you want everybody at the table sweating.
Tips for making Trinidad Oil Down
A few things can make the difference between a good pot of oil down and one that’s too salty, watery, or overcooked.
- Desalt the pigtail first. Salted pigtail can be very salty, so boil it before adding it to the pot. Taste a small piece after cooking and, if it’s still too salty, change the water and boil it again.
- Don’t add salt too early. Between the pigtail, smoked turkey, all-purpose seasoning, and reserved cooking liquid, you may not need additional salt at all. Taste toward the end of cooking before adding any.
- Cut the provisions into similar-sized pieces. This helps the breadfruit, cassava, and green fig cook more evenly.
- Watch the liquid. The coconut milk should cook down as the provisions become tender. I prefer my oil down thick, with the reduced coconut milk coating everything rather than a lot of liquid left in the pot.
- Stir gently. Once the provisions begin to soften, too much stirring can cause them to break apart. Gently turn everything when needed instead.
- Keep an eye on the Scotch bonnet. Leaving it whole gives the pot flavor without as much heat. If it bursts while cooking, expect a much spicier oil down.
- Let the breadfruit tell you when it’s done. Cooking time can vary depending on the breadfruit and the size of your pieces. It should be tender when pierced but not falling apart.
How to store and reheat oil down
Allow leftover oil down to cool, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat it on the stovetop, place the oil down in a pot over low to medium-low heat with a small splash of water or coconut milk to loosen the sauce. Cover and heat gently until warmed through, stirring carefully so you don’t break up the breadfruit and provisions.
You can also reheat individual portions in the microwave until hot, stopping to gently stir partway through.
Frequently Asked Questions
Oil down is made in several parts of the Caribbean, including Trinidad and Tobago, but it is especially associated with Grenada, where it is the national dish. Trinidad oil down has its own variations, and ingredients and preparation can differ from one household to another. This recipe is the breadfruit oil down I make with smoked turkey, salted pigtail, green fig, cassava, coconut milk, and fresh seasonings.
The breadfruit should be tender enough to pierce easily with a fork or knife but still hold its shape. If it starts falling apart when you gently turn the ingredients in the pot, it has gone a little too far.
Yes. You can leave out the pigtail and use another salted or smoked meat. Saltfish can also be used, but it should be prepared separately first to remove the excess salt before adding it to the pot.
More Caribbean one-pot meals
If you make this Trinidad bread fruit oil down, let me know how it turned out and what you added to your pot. And if you’re looking for more Caribbean one-pot meals, try one of these next:
- Chicken pelau: A classic Trini one-pot meal with chicken, rice, pigeon peas, coconut milk, and fresh seasonings.
- Saltfish and rice: An easy one-pot rice dish made with saltfish, vegetables, and seasonings.
- Chicken and sausage rice: A flavorful one-pot rice dish that’s great for an easy family meal.
Recipe
Bread fruit oil down recipe
Ingredients
Method
- Take the meat from the coconut and blend it with 2 1/2 cups of water.
- Strain the liquid and set aside.
- Peel and cube (or wedge) the breadfruit, and green banana. Place in a large bowl, cover with water, and set aside.
- Cut the pigtail up into small pieces. Place smoked meat and pigtails in a deep pot and cover with water. Boil until tender. You can also place it in your electric pressure cooker and select meat and pressure for 20 minutes. Then release pressure. You can also use a manual pressure cooker. Set aside 1/2 cup of the water used for this step.
- In a large heavy bottom pot, heat your oil on medium-high heat. Add your onion, garlic, and scallion. Saute for 3 – 5 minutes until the onions are opaque.
- Add salted meat to the pot and saute for another 2 – 3 minutes.
- Add the cubed breadfruit, banana, and cassava and saute for another few minutes.
- Pour in your coconut milk, the salted water, and the remaining ingredients excluding the salt.
- Cover the pot and bring to a boil, then lower the temperature to medium-low and simmer until the breadfruit is tender. Stir occasionally to avoid sticking.
- Serve hot and with a big spoon.
Nutrition
Recipe Printed From ThisBagoGirl.com
This was really easy to make and tasted so good!!