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:

Chopping Bread Fruit:

Kids playing:

Tenderizing Lambis:

Grating coconuts and Tumeric


Mixing it all together:


On the fire with the dumplings added:

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.