Grenada’s breadfruit, coconut milk and callaloo one-pot stew.
Oil down is one of Grenada’s best-known dishes. Breadfruit, coconut milk, greens and seasoned protein cook together until the liquid reduces and enriches the pot. Explore Grenada recipes →
Ingredients
- 1,000 g mature breadfruit, peeled, cored and cut into wedges
- 800 g chicken thighs
- 500 ml coconut milk
- 500 g callaloo or spinach, chopped
- 250 g carrots, sliced
- 200 g onion, sliced
- 20 g garlic, chopped
- 20 g spring onion
- 4 g turmeric
- 4 g thyme
- 500 ml water
- 8 g salt
Method
- Season chicken with garlic, thyme, spring onion, turmeric and salt.
- Layer greens, onion, carrot, breadfruit and chicken in a heavy pot.
- Add coconut milk and water, cover and simmer gently for 45–60 minutes.
- When the chicken and breadfruit are tender, uncover and reduce until the coconut liquid is rich and the pot is moist rather than soupy.
- Taste, adjust seasoning and serve hot.
Chef Notes
Avoid excessive stirring so the breadfruit keeps its shape. Keep the final heat gentle as the coconut milk reduces.
Substitutions
Spinach can replace callaloo. Salt fish is another traditional-style addition when properly soaked before cooking.
Storage
Refrigerate promptly and use within 2 days. Reheat until fully hot.
Allergen Notes
Contains coconut. If salt fish is added, the dish also contains fish.
Always Cook with Heart. Always!
Chef-tested recipe
Grenada’s breadfruit, coconut milk and callaloo one-pot stew.
