Grenada’s national dish - "Oil Down" consists of a stew made with salted meat, fish. Pig snout, lamb, breadfruit, christophene, onion, carrot, celery, Callaloo (similar to spinach), dasheen (a root vegetable grown locally) and dumplings, all boiled in coconut milk until the liquid is absorbed and the mixture becomes “oily.” Seafood of all kinds is very popular to add such as crayfish, conch (called lambie in Grenada).

Palm leaves are used to cover the ingredients to keep the "flavours" in.