Ingredients
- 1 medium full bread fruit
- 2 half ripe plantains
- 1/2 lb smoked bones (washed in vinegar water and seasoned)
- 1/4 lb salt fish (soaked in vinegar and washed and seasoned)
- 2 heaping tablespoons tumeric
- 3 cups coconut milk
- 1 cup water
- salt to taste
- 5 okras
- 2 teaspoons green seasoning
- 2 garlic cloves chopped
- 3 chives chopped
- 2 medium carrots chopped
- 1 small bunch callaloo leaves cut (washed and cleaned)
For the dumplings
11/2 cups flour
1/4-1/2 cup water
Instructions
- soak salt fish in vinegar water for a few hours before making the oil down( that way it will get rid of the excess salt and scent) once thoroughly soaked wash with clean water and seasoned. set aside to to marinade. for the soaked bones same applies except it doesn’t need to be soaked for too long
- wash, peel and remove guts from breadfruit. set aside. next move on to the plantains; wash and cut into chunks (not too small that it would melt)
- next wash and clean callaloo leaves and chives(be sure to cut into small pieces ) set aside
- if using raw coconut to make organic coconut milk, remove outer shell, wash and grate using a kitchen grater or a high speed blender. (once grated add 2-3 cups water and squeeze well to extract the milk from the coconut husk) strain. add turmeric to milk and mix well (also note that coconut powder can be used as well)
- in a large pot, pack in the breadfruit and plantain leaving a well in the middle for the meat. next add in saltfish and smoked bones. cover with the callalo leaves. next place carrot and okra on top, followed by the chives, garlic and green seasoning. add in the the turmeric milk. cover pot and allow to boil
- while pot is coming to a boil move on the making the dumplings. in a large bowl add flour (no salt is added as the food would have plenty to supplement the missing salt in the dumplings) add the water little by little and mix until a stiff dough is formed set aside until ready for use
- once pot is boiling, cut dough into smaller pieces and make dumplings. place in pot and allow to boil. be sure to taste for flavour. keep an eye on the pot as you dont want all the liquid to dry out.
- once finished served with avocado and a glass of chilled lime juice on the side
- enjoy!
N.B
- this recipe can be doubled
- any kind of chicken and meats can be used (be sure to parboil meats such as pork and beef before putting it in the oil for easy cooking)
- not every Grenadian makes their oil down the same. but the basics are the same
- yams, green fig/banana, dasheen can be used as well
- for none meat eaters you can leave out the meat and add only the saltfish
