Oil Down By Keshia Sakarah

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Method:

Directions

  1. First start by preparing the meat and fish. To prepare the salted meat and fish - soak your salted fish in water to get rid of the extra salt. Scrape off any skin, fins, or otherwise undesirable parts.
  2. Boil the pork to remove any excess salt, then drain and discard the water, set aside for later use.
  3. For the chicken,rinse in cold water and lemon juice then drain. Season with a little salt, pepper and green seasoning then set aside to marinade whilst we prepare the other seasonings and vegetables. 
  4. Prepare your seasonings and herbs. Peel the garlic, seed and chop peppers, then chop up the celery sprigs, scotch bonnet, spring onion, thyme, chadon beni and parsley. Set aside.
  5. Peel and chop the breadfruit, green banana, yam, dasheen, sweet potato and white potatoes and place in a boil of lemon juice to prevent them from oxidising and turning brown. Layer over the spices.
  6. To prepare the coconut milk, crack open the coconuts and set aside the water. Grate the coconut chunks and the fresh turmeric into a large bowl. Fill the bowl with six cups of water. Gently massage the coconut and turmeric mixture until the water looks milky orange. Squeeze out the liquid from the pulp with a muslin cloth or fine mesh strainer. Discard the pulp (or save for another recipe) and set the milk aside until later in the recipe.
  7. Heat the vegetable oil in your pan on a medium to low heat, and add the chicken. Keep stirring for a short while until they brown a little. Add half of the chopped fresh seasonings and continue to combine with the chicken.
  8. Turn the heat down to low as we ‘pack the pot’ - meaning to stack everything in the pot. Layer in the now pre-cooked salted pig tails on top of the seasoned chicken.
  9. Create the next layer by adding the breadfruit, yam, dasheen, sweet potatoes and green banana  on top of the meat and arounds the base of the pan, eventually covering it.
  10. Add a layer of the remaining fresh seasoning of the spring onion, garlic and scotch bonnet etc.
  11. Next add the salted fish pieces with the carrots and pumpkin, packing tightly as you go.
  12. Finally, pour over the coconut and turmeric milk (reserving 3/4 cup of it to make dumplings). There should be enough liquid to cover the ingredients. Let the pot start to bubble by placing on the lid and turning to a medium heat.
  13. Whilst the pot starts to cook, you can prepare the dumplings. Add the flour, salt and pinch of baking powder to the bowl then combine with your hands. Mix in the coconut and turmeric milk and knead until a smooth dough forms. Rest for 10 mins then pull off thumb size pieces and roll into cigar shapes. Place on a plate to add to the pan shortly.
  14. Now the dumplings and callaloo are ready to add to the pan. Add the dumplings over the top of the vegetable to create another layer. Lastly, rinse and chop up the callaloo into small pieces. Place on the very top of all your ingredients to seal everything in and cover firmly with a lid. Bring to a boil, then reduce to a simmer. Put on the lid and leave to cook for about 35-40 mins.
  15. Traditionally, the dish is finished when all the liquid has been absorbed, which usually takes at least an hour, depending on the size of your pot. Still, the true, Grenadian way to eat this dish is to wait until the liquid is absorbed.
  16. After the liquid is absorbed, gently serve by spooning the dish right down to the button of the pan getting a piece of each layer on the plate.Try not to stir as we really don’t want things to fall apart and become mush.
  17. Serve with fresh avocado.