Hello ladies and gents this is the Viking telling you that today we are talking about
GRENADIAN CUISINE
The national dish, oil down, is a combination of breadfruit, coconut milk, turmeric (misnamed saffron), dumplings, callaloo (taro leaves), and salted meat such as saltfish (cod), smoked herring or salt beef. It is often cooked in a large pot commonly referred to by locals as a karhee, or curry pot. Popular street foods include aloo pie, doubles, and dal puri served wrapped around a curry, commonly goat, and bakes and fish cakes. Sweets include kurma, guava cheese, fudge or barfi, tamarind balls, rum, raisin ice cream, currant rolls, and Grenadian spice cake.
The recipe is adapted from the official website of the Government of Grenada.
INGREDIENTS for 6 servings
- 8-10 young dasheen leaves (calallo)
- 1 sprig chive and thyme
- 2 medium carrots, chopped
- 1 scotch bonnet (or habenero) pepper
- 1 lb dumplings
- 2 tps tumeric (saffon)
- 1/2 lb salt meat (pre-soaked overnight)
- 1 large breadfruit, peeled
- 2 cups coconut milk
- 1 medium onion, chopped
INGREDIENTS
1 Prepare the ingredients. Peel the breadfruit and slice into eight sections. Remove the center from each and then cut in half.
2 Thoroughly wash and scrape the salted meat and cut into pieces. Chop up the onion and the carrots. Coarsely chop up the dasheen leaves and mince the chives.
3 Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender.
4 Sauté the onions in hot oil until they turn yellow and combine the turmeric with coconut milk.
5 Place all the ingredients in the pot. Breadfruit and meat on the bottom, vegetables in the middle, and callalo leaves with dumplings on the top. Fill to the brim with water and coconut milk.
6 Bring to a boil and then simmer for an hour or until all the liquid has absorbed.
7 When done, remove the pepper and serve hot.
2 Thoroughly wash and scrape the salted meat and cut into pieces. Chop up the onion and the carrots. Coarsely chop up the dasheen leaves and mince the chives.
3 Place the salted meat in cold water and bring to a boil. Rinse and repeat three times. This procedure will remove the excess salt. Drain once the meat has turned tender.
4 Sauté the onions in hot oil until they turn yellow and combine the turmeric with coconut milk.
5 Place all the ingredients in the pot. Breadfruit and meat on the bottom, vegetables in the middle, and callalo leaves with dumplings on the top. Fill to the brim with water and coconut milk.
6 Bring to a boil and then simmer for an hour or until all the liquid has absorbed.
7 When done, remove the pepper and serve hot.
And as always have a chilled day from the Viking
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