Ingredients with Measurements:
- 1 lb salted codfish, soaked and flaked
- 1 lb fresh shrimp, peeled and deveined
- 1 lb fresh fish fillet, cut into chunks
- 1 lb fresh crab meat
- 2 cups coconut milk
- 2 cups water
- 2 cups chopped dasheen leaves
- 2 cups chopped spinach leaves
- 2 cups chopped pumpkin
- 2 cups chopped carrots
- 2 cups chopped onions
- 2 cups chopped bell peppers
- 2 cups chopped celery
- 2 cups chopped okra
- 2 cups chopped green beans
- 2 cups chopped tomatoes
- 1 cup vegetable oil
- 6 cloves garlic, minced
- 2 tbsp grated ginger
- 2 tbsp dried thyme
- 2 tbsp salt
- 1 tbsp black pepper
- 1 scotch bonnet pepper, seeded and chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the garlic, ginger, thyme, and scotch bonnet pepper. Cook for 2-3 minutes until fragrant.
3. Add the onions, bell peppers, and celery. Cook for 5 minutes until softened.
4. Add the pumpkin, carrots, green beans, and okra. Stir to combine.
5. Add the coconut milk and water. Bring to a boil.
6. Add the salted codfish, shrimp, fish fillet, and crab meat. Stir to combine.
7. Add the dasheen leaves, spinach leaves, and tomatoes. Stir to combine.
8. Reduce the heat to low and cover the pot with a lid. Let simmer for 30-40 minutes until the vegetables are tender and the seafood is cooked through.
9. Season with salt and black pepper to taste.
10. Serve hot with rice or bread.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 25g
- Protein: 35g
Substitutions for ingredients:
- Salted codfish can be substituted with fresh cod or any other white fish.
- Shrimp can be substituted with any other seafood such as scallops or mussels.
- Dasheen leaves can be substituted with taro leaves or spinach.
Variations:
- Add coconut cream instead of coconut milk for a richer flavor.
- Add diced potatoes for a heartier meal.
- Use different types of seafood such as lobster or squid.
Tips and tricks:
- Soak the salted codfish overnight to remove excess salt.
- Use fresh coconut milk for the best flavor.
- Add the seafood towards the end of cooking to prevent overcooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until warmed through.
Presentation ideas:
- Serve in a large bowl with rice or bread on the side.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Fried plantains or sweet potatoes.
Troubleshooting advice:
- If the oil down is too thick, add more water or coconut milk to thin it out.
- If the seafood is overcooked, reduce the cooking time or add it towards the end of cooking.
Food safety advice:
- Make sure all seafood is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Oil down is a traditional dish from Grenada and other Caribbean islands.
Flavor profiles:
- Savory, creamy, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Grenadian