Oil down is a salted meat and vegetable stew that is the national dish of Grenada.

[5] Unlike most stews, in which the ingredients get a thorough mixing during the cooking process, a pot of oil down is "packed."

Everyone has a different order and method, but usually the breadfruit and meat goes on the bottom, most of the vegetables in the middle, and the callaloo leaves and dumplings on top.

[6]Traditionally, the dish is finished when all the liquid has been absorbed, which usually takes at least an hour, depending on the size of (the) pot.

It is also popular in nearby Trinidad and Tobago, which share a long history of cultural influences with Grenada.