• 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

The post Oil Down appeared first on Spice Island Cooking.

• sweet Potato (1/2 lbs)
• 11/2-2 cups of sugar (more or less depending on your taste)
• 1/2 lb tannia or eddoes
• 1 cup grated coconut
• 1-2 tablespoons grated ginger (more or less depending on your taste)
• 1/4 teaspoon grated nutmeg
• 1 tablespoon ground cinnamon
• 1-2 cups water
• 1/2 cups coconut milk (i used organic. you can however use the packaged ones)
• 1 teaspoon vanilla
• -a dash of black pepper (optional)

Instructions

• preheat oven at 350 degrees F

• wash, peel and grate the tannia/eddoes and sweet potato. next grate them in a large bowl.
• add in the coconut, brown sugar, cinnamon powder, nutmeg and ginger and mix well
• next go in with the vanilla essence, coconut milk, water , a dash of black pepper (if using) and give it a good stir. be sure to taste for flavour and add more water if needed.
• once finished add to a baking dish and place in preheated oven for about 11/2 – 2 hours depending on your stove.
• allow to cool completely before cutting to get a firmer slice when cutting
• do enjoy!

The post Sweet Potato Pudding appeared first on Spice Island Cooking.

• 1 cup grated coconut
• 1/2 cup coconut milk
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon yeast
• 2 tablespoons butter / margarine / shortening
• 2 cups sifted plain flour plus two tablespoons

Saltfish Ingredients

• 1/4 cup saltfish soaked or boiled to help remove excessive salt
• 1 onion chopped
• 2 garlic cloves minced
• homemade green seasoning
• 5 tomatoes chopped
• 1 carrot grated
• 1 teaspoon dried parley
• 1 teaspoon dried basil salt (optional)
• a dash paprika and cayenne mix
• water (optional)
• 1 tablespoon oil of choice

Instructions (Coconut Bake)

• preheat oven at 350 degrees F

• to a mixing bowl, add grated coconut, sugar, yeast, baking powder and shortening. mix well.
• next add in flour and mix until well combined
• add in coconut milk and mix until a dough is formed
• allow to rest for about 20 minutes
• form bake in round shape on tawah or baking sheet and place in preheated oven for about 30 – 35 mins (depending on your stove) or until nice and golden brown
• once finished remove from oven and sit aside to cool

Instructions (Saltfish)

• soak saltfish for a couple of hours or boil for about 15 mins to help get rid of excessive salt
• once that process is done, wash well and season with homemade seasoning or any seasoning of your choice. set aside
• in a frying pan on medium heat, add in green seasoning, onion, garlic, tomato and carrots. mix well and allow to to sautee for 3-5 mins
• next add in salt fish, cayenne and paprika mix, parsley and basil. mix well. allow to cook for a few minutes (be sure to taste for salt etc)
• add water as needed
• once finished, serve hot with coconut bake
• enjoy!

N.B seasonings are added based on taste and liking

The post Coconut Bake and Saltfish appeared first on Spice Island Cooking.