Oil Down on Hog Island

We all have to thank the local fisherman and the Pura Vida for setting up a great afternoon and dinner of Oil Down. I have lots of pictures for this. It was a big prep session as everyone was to bring cutting boards and sharp knives. We chopped up bread fruit, dashine, onions, peppers, bananas, garlic, carrots, conch, pork, callalou, lobster, pig tails, coconuts, etc. to make a local favorite over an open fire in huge pots. Yummy!!!
Splitting coconuts:
IMG_0125
Chopping Bread Fruit:
IMG_0130
Kids playing:
IMG_0136
Tenderizing Lambis:
IMG_0140
Grating coconuts and Tumeric
IMG_0138
IMG_0141
Mixing it all together:
IMG_0144
IMG_0150
On the fire with the dumplings added:
IMG_0158
This dish is layered, much like Cajun Courtboulion. And when it is done, the layers are pull out into a pan so you can server yourself. The juice is from the meats and all the fresh veggies and fruits, This stuff is good. Last picture is the end result.
IMG_0163