October 17, 2025
In Grenada, few dishes embody nationwide pleasure like oil down.
Written by Vashell Glasgow & Sean Mitchell
Chef Keith Le Liber shares how Grenada’s nationwide dish blends taste, historical past, and group into one highly effective cultural image. In Grenada, few dishes embody nationwide pleasure like oil down—the hearty, one-pot meal that represents heritage, resilience, and togetherness. To dive deeper into the dish’s cultural roots and culinary craft, BLACK ENTERPRISE spoke with Senior Sous Chef Keith Le Liber, a proud Grenadian who has spent years perfecting the normal recipe. In our dialog,
Le Liber defined the important elements, historic origins, and communal spirit of oil down, revealing why it stays a beloved staple throughout the Caribbean.
BLACK ENTERPRISE: As a Grenadian chef, I can think about you make the normal nationwide dish, oil down, very often.
KEITH LE LIBER: Sure, sure, sure, we do.
What are the important elements for a standard Grenadian oil down, and are there any non-negotiable ones?
There are just a few non-negotiables. You positively have to begin with the breadfruit—that’s key. Then come what we name the bottom provisions like dasheen, yam, and inexperienced bananas, together with callaloo, which is essential. We use saffron-infused coconut milk and a mixture of meats—rooster, pigtails, smoked meat, and saltfish—to offer it that distinctive mixture of flavors. It’s what we name a one-pot dish.
So, there’s a standard method you assemble the pot?
Sure—there’s a particular solution to pack it. As soon as every little thing’s layered, you cowl it and let it prepare dinner. It’s a kind of dishes you don’t stir. All the pieces is sealed and left to do its factor.
From these elements, which might you say are completely non-negotiable?
The breadfruit, the callaloo, the coconut-infused saffron milk, and the pigtail—most individuals will inform you these are non-negotiable. However you possibly can alter for vegetarians by including beans, or use saltfish for pescatarians. Some individuals even throw crab in there. You possibly can differ it, however the core parts keep the identical.
You talked about breadfruit first. Are you able to clarify its significance?
Breadfruit is conventional to Grenada and the broader Caribbean—it’s a staple. It’s extremely versatile: breadfruit salad, fried breadfruit, roasted, steamed—you identify it.
Traditionally, it’s been an important meals supply when in season. It exhibits up in every single place—oil down, facet dishes, snacks. It’s central to our tradition.
What’s the key to getting that excellent, barely oily end with out the dish being greasy?
Regardless of the identify, oil down, no oil is added. The richness comes from the meats and the coconut milk. When every little thing cooks collectively, it creates a thick, flavorful sauce that coats the elements. Folks assume it’s greasy, nevertheless it’s not. The “oil” refers back to the method the coconut milk cooks down and provides that easy texture—no precise oil floating on prime.
What’s your favourite a part of making oil down? What recollections does it deliver up for you?
My favourite half is seeing the enjoyment it brings. When household, mates, or visitors style it and smile—that’s priceless. It’s a dish that connects individuals. Traditionally, oil down was created throughout slavery, when plantation cooks mixed what that they had into one pot. It turned a communal dish. Even at the moment, it’s the identical. You’ll see individuals making oil down on the seaside, over a wooden fireplace, ingesting rum, taking part in music—it’s a celebration. You may begin alone, however by the point the pot’s carried out, you’ve obtained a crowd. It’s greater than meals—it’s tradition, reminiscence, and togetherness in a single dish.
That’s lovely—and so true. I observed that after I visited Grenada, oil down all the time introduced individuals collectively.
Completely. It’s a kind of dishes you need to have not less than as soon as per week! It embodies who we’re as Grenadians—heat, communal, and happy with our traditions.
Thanks a lot, Chef Le Liber, for sharing your time and keenness at the moment.
Thanks very a lot—and don’t overlook, as we are saying now, “It’s important to grease it down!”
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