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Oil Down is a beloved dish hailing from the Caribbean, particularly popular in Grenada. This hearty one-pot meal is a flavorful combination of breadfruit, vegetables, and meats, simmered in coconut milk and aromatic spices. Let's dive into the recipe and bring a taste of the Caribbean into your kitchen.

Ingredients:

1 lb breadfruit, peeled and sliced

1 lb chicken thighs, bone-in

1 lb salted pork or bacon, cubed

2 cups coconut milk

2 cups water

1 onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 green bell peppers, sliced

2 cups spinach or callaloo leaves

2 tomatoes, diced

2 sprigs thyme

2 bay leaves

Salt and pepper to taste

Instructions:

In a large pot or Dutch oven, arrange a layer of breadfruit slices at the bottom. Layer the chicken thighs and salted pork or bacon on top of the breadfruit. Add the diced onion, minced garlic, sliced carrots, bell peppers, spinach or callaloo leaves, and diced tomatoes. Pour coconut milk and water over the ingredients until they are just covered. Add thyme, bay leaves, salt, and pepper to taste. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to low and let the Oil Down simmer gently for about 45 minutes to 1 hour, or until the breadfruit is tender and the flavors have melded together. Check for seasoning and adjust if necessary.

Serving:

Oil Down is traditionally served hot as a main course. It's delicious on its own or served with crusty bread or rice to soak up the flavorful coconut broth.

Oil Down is a comforting and satisfying dish that captures the essence of Caribbean cuisine. With its rich flavors and hearty ingredients, it's sure to become a favorite in your household.