THE OIL DOWN A NATIONAL TRADITION

MARCH 28, 2014

A VIEW FROM LAURA

Last Sunday we joined more than 30 other cruiser to attend an Oil Down and no it was not a Crisco party.  The infamous event was hosted by Cutty one of the great locals who drive taxi's and buses for the boating community. This was our first Oil Down and we were in for a real treat.  For less than $5 US each we took the bus from Secret Harbor with 11 others heading to Cutty's home the village of Laura .  We all brought an appetizer or desert but our meal of the Oil Down was free.

After winding our way up the narrow roads we arrived at a roadside bar high up in the hills of Grenada.  Here with the party already started, we set up to help in the preparation of the Oil Down.  This is a local dish cooked in a huge iron pot over an open fire.  Many local men began with breadfruit, yams, sweet potatoes, bananas and pumpkin that they peeled and chopped.  We took turns grating coconut and cutting up the green callaloo.  The wood fire was started and it was time to layer the vegetables into the huge pot along with chicken, salt fish and some coconut oil and milk.  Does not sound so hard just reading about it, but it was a huge undertaking.  The pot was placed on the fire and left to cook for about two hours. 

 

All of these veggies grow wild on the island and this is one of many islands you can eat with no money just from harvesting from the countryside and the sea.  While the Oil Down cooked we got to know some new cruisers from other bays and many of the locals.  There were children flying kites, dogs roaming and smiles all around.  We all bought our drinks from the small roadside bar and all the people were very friendly and happy to have us.

CUTTY'S SISTER AND NEPHEW

It was during this time Cutty took Rod and I walking to show us some of the plants that grow wild on the roadside.  The first was Shadow Benny whose leaves look a lot like dandelion leaves, it tastes and smells just like cilantro.  Next were leaves from a medium sized tree and when they were crushed they smelled just like allspice.  Then a small vine looking just like a weed covering other weeds along the road.  Cutty said it was good when made in a tea for "the morning after" and to ease arthritis.    We returned to the group with hands full of wonderful smelling leaves to use when cooking on the boat.  What a great time, Cutty loves plants and grows an extensive garden.

The Oil Down was finally done and taken off the fire.  Everyone was soon sitting with a plateful of this tasty local dish.  My favorite part was the calaloo which tasted like very good spinach, breadfruit and the pumpkin.  Now we know what everyone is talking about when they say Oil Down.
 

It was about 7pm when the party broke up and the buses took all the cruisers back to their respective anchorages.  Full, tired and happy we returned to It's Perfect.  Oil Downs are hosted frequently during the height of the cruising season and throughout the year.  We are very glad we did not miss the time we spent in Cutty's country village of Laura.