Margarita's International Recipes
Vegan Oil Down
Oil Down is the national Grenadan dish, and I made it for my husband and I. My children, however, are vegetarian, and the traditional oil down recipe definitely is not, so I made them their own meatless version. I based it on a recipe I found for vegan oil down, but modified it to use the same vegetables I was using for the non-vegetarian version, including the very traditional breadfruit. I ommitted the callaloo/spinach when I made it, because I knew my daughter wouldn't like it.
One of my daughters wouldn't try it, but the other thought it was quite good; she loved the sauce and the potatoes. The "spinners", a type of dumpling eaten in Granada, did not work out, unfortunately, and the breadfruit was not particularly tasty. If I made it again I'd ommit those, which probably would just turn this into a veggie coconut curry.
Vegan Oil Down
- 1 Tbsp. cooking oil
- 1 yellow onion, coarsely chopped
- 3 garic cloves, peeled and cut in half
- 1 celery rib, sliced
- 1 carrot, chopped
- 2 Tbsp curry powder
- 1 habanero pepper, seeded and halvened (optional)
- 1 yam, cubed
- 1 cup cubed breadfruit
- 1 large potato, cubed
- 2 cans coconut milk
- 1 cup water
- salt & pepper to taste
- callaloo or spinach leaves
- spinners and sinkers
Heat oil over medium-high heat on a saute pan. Add the onion, garlic, celery and carrot and saute until the veggies soften. Mix in the curry powder and add the hot pepper, if using. Add the yam, potato, breadfruit, coconut milk and water and stir. Season with salt and pepper. Turn heat down to low and simmer, uncovered, for 30 minutes.
Add spinach and spinners and cook for another 30 minutes.
Adapted from Sasha Martin's recipe at Global Table Adventure
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