77 Oil Down, Grenada National Dish

Combine parsley, deseeded pimento peppers, onions, garlic, culantro, scallions, ginger, thyme, black pepper, salt, vinegar, and olive oil in a blender and blend until almost smooth.

Mix chicken with ½ cup of Caribbean green seasoning, rub the seasoning on the chicken, and set aside for at least 15 minutes.

Add lemon and salted pig tails to a pot of water, bring to a boil, and cook for 25 minutes. Strain and set aside.

Whisk together coconut milk and turmeric until combined and set aside.

Combine all purpose flour, ½ tsp salt, and ½ cup water to make dumpling dough. Knead until not sticky or crumbly, shape into dumplings, and set aside.

In a large pot, layer the ingredients starting with chicken, then pig’s tails, sliced green banana, sliced carrots, chopped pumpkin, sliced breadfruit, sprinkle with salt, add scotch bonnet pepper, pour in coconut milk mixture, and cover with callaloo or spinach. Cook on medium heat for 25 minutes without mixing.

Uncover and lay dumplings on top, cover, and cook for another 30 to 45 minutes until most of the liquid is absorbed.

Finally, uncover and mix everything together.

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