"The beauty about oildown is that no two pots taste the same. They may be similar but never the same. The important thing is to develop a dish that you like with the vegetables and meats you like and practice until you come up with something your own. Have fun"
(Peschief, 2009. spiceislandertalkshop.com)

"Oil Down is a cuture and art of Grenadian dish cooking. Oil down is like extempo calypso. It's a free-style art of cooking this particular dish. There is no [written] recipe, except the culture and art form of the dish".
(Countrymarxist, 2009. spiceislandertalkshop.com)

"you know the most important ingredients for the oil down is ah a lot of love and freindship, three big stone [for the pot], some good grapes-wood from Battway and a couple fellas wid ole talk, rivers and some carib.... oil down dangerous to your health... never try to teef somebody dumpling"
(Hotsauce, 2009. spiceislandertalkshop.com)

Oil Down
By Peschief, Anonymous & spiceislandertalkshop.com contributors.

Grenada's national dish is called "oil-down". It's a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty one-pot meal (think stew), of salted meat, chicken, dumplings, breadfruit, callaloo (KAL-la-loo) - made from young dasheen leaves) and other vegetables. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.
 
You will need:
8 oz. salt meat
1 large or 2 small breadfruit, cut into 4 or 6 sections
8/10 Green Banana or Bluggo
1lb plain floor to make dumplins
8 oz. cooked salt fish, flaked
1 whole chili, 2 sprigs thyme, 2 chives
1 stick celery, chopped or 1/2 teaspoon celery seeds
2 3/4 pints coconut milk, Safron, Shadow Benni, Callaloo

"You can add for info that chicken and other meats can be added to the oil down. (Lots here uses Back and neck) Crab, crayfish and Lambi also adds quite a bit to a more diverse oildown. These together with the other salt meats are usually added first to the bottom of the pot. But in the case of crayfish just before the dumplings. The "packing" of the pot is important. It is generally with the meats at the bottom and the dumplings followed by the Calaloo at the top.

The seasoning bundle can be placed in the center of the pot. The calaloo leaves are usually placed without being Chopped up so as to create a "Steam cover" which will cook the food. This is important because with oildown the quanity of Coconut milk is critical to the pot to ensure the oildown does not become soup.

An old norm for oildown is - one coconut per breadfruit.

Also add a warning that persons should not drive or use heavy machinery for about 2 hours after eating this meal. LOL!!!!!!!"
(Peschief, 2009. spiceislandertalkshop.com)