Oil Down

Dumplings with spiced coconut sauce from Grenada 

Grenada is sometimes known as the “spice island”. Tropical flavours seep from its forested mountain landscape and many of Grenada’s famous spices make their way into Oil Down, the country’s mouthwatering national dish. Oil Down is a mild and slightly sweet coconut and vegetable stew that is best cooked slow and enjoyed hot. For an authentic Caribbean taste, we have included “spinners and sinkers” in the kit. These super easy-to-make local dumplings are warm, comforting, and incredibly moreish.

Kit includes:

  • A handcrafted Grenadian spice mix
  • Caribbean peppers
  • Organic coconut milk
  • Caribbean dumplings mix
  • Easy recipe card

You need to add:

  • A medium onion (diced)
  • 3 small carrots (chopped)
  • A big bunch of spinach (chopped)
  • 2 celery stalks (chopped, optional)

Notes:

  • Serves 2
  • Cooking time 50 mins
  • Mild spice
  • Vegan

How to make it

Main Recipe

1. In a large pan, fry the onion and carrots in 1 tbs of oil on a low heat of 5 mins.

2. Add mix 1 and the coconut milk and simmer on low heat, without a lid, for 15 mins. Stir occasionally.

3. Meanwhile, make the dumplings [see instruction below].

4. After the spiced coconut sauce has been cooking for 15 mins, add spinach and celery (optional). Let the spinach wilt without stirring it in.

5. Once the dumplings are ready, remove them from the boiling water and add them to the stew. Cook on a low heat for 30 mins.

6. After 30 mins, the stew should be nice and thick and the coconut oil should have separated from the rest of the mix. This is perfect! Serve the traditional Grenadian Oil Down in a bowls and enjoy it hot.

Dumplings Recipe

 

  1. Empty mix 2 into a big bowl. Slowly add 2-3 tsp of warm water, stirring gently until it forms a soft dough.
  2. Shape the dough into a single ball and leave to rest for 10 mins.
  3. Bring a pot of water to the boil.
  4. After it has rested for 10 mins, pull small chunks off the doughball and roll each chunk between your palms until it has an oval shape, with thin ends and a fat middle.
  5. Place the dumplings in the boiling water. Boil the dumplings for 5 mins before removing onto a dry plate. They are now ready to go into the Oil Down stew.