Oil Down Recipe - Grenada's National Dish

Using a large bowl, add the salted cod and submerge it in water and leave it to rest overnight.

After the overnight soak, use a 3-quart saucepan and add the fish, then fully submerge in water and bring to a boil for 15-20 minutes. Strain and discard the water, then wash and rinse the fish and set it aside in a bowl.

Place the fish into a 3-quart saucepan, add water until fully submerged, and bring to a boil for 10-15 minutes. Then remove the water, and repeat this step two more times.

Using your hands with plastic gloves or a fork, begin to flake the fish, removing and discarding any bones you come across as you go. Once all the fish has been flaked, put it aside.

Follow the recipe for Trini dumplings and add them to the pot in step 5.

Using a large heavy bottom pot, add the oil and bring to medium-high heat.

Once the oil is hot, add the herbs, seasonings & spice mixture and sauté for 3 minutes.

Add the fish, breadfruit, and taro leaves, stir using a wooden spoon to thoroughly combine, and sauté for 5 minutes.

Add the coconut milk and bring to a simmer. Turn to medium heat and cook for 30 minutes, occasionally stirring to prevent it sticking to the bottom of the pot.

Add the dumplings to the pot, continue cooking for another 15-20 minutes or until most of the liquid has been cooked down to a thick sauce.

Remove from the heat and serve warm.

Replace the Salted Cod with the salted pigtail. Follow the Salted Cod Pre instructions to prepare the pigtail, then slice into chunks by cutting into the joint segments of the tail bones. Add to the recipe simultaneously as the fish was added in step 3.

Add the scotch bonnet pepper into the herbs & seasoning mixture and follow the recipe accordingly.