Grenada has a wonderful selection of traditional recipes to try, ranging from wholesome savoury dishes to sweet treats. With year-round sunshine and fertile soil, Grenada produces many organic fruits and vegetables. Not to forget the great variety of freshly caught fish and seafood available too. Healthy and delicious, you’ll be drooling over the options available during your stay.
Photo: www.laluna.com
The national dish, this delicious and filling meal is one not to miss out on. A hearty one pot concoction of salted meat, chicken or fish, crayfish, local-style dumplings, breadfruit, green fig, sweet potato, dasheen, and callaloo amongst other vegetables. Everything is stewed down in fresh coconut milk, herbs and spices to create a tastebud sensation that will keep you full all day! It is normally cooked on an open coal or wood fire and the centrepiece of any social gathering.
Popular in many of the West Indian islands, fried bake and salt fish souse is a tasty recipe that is often eaten for breakfast. The bakes can actually be quite sweet – the dough is made from flour, sugar and water. They are lightly fried until a golden brown (not baked as you might think!)
The salt fish is first soaked to remove the saltiness and then fried with tomato, onion, carrot, seasoning peppers and cucumber to create a tasty filling for your bake.
Photo: Caribbean Pot
Cou cou pois is a corn flour and vegetable mix that is cooked slowly until it binds to form a smooth, stiff mixture. It can be served hot or cold and is a filling accompaniment to a fish or chicken dish.
A leafy green soup that uses callaloo as the main ingredient in this traditional Grenadian food. Each Caribbean island seems to have it’s own version of this recipe, but the Grenadian one really is delicious! May include pigtail or crab for extra flavour... a nice starter or light bite for lunch.
Rotis are thin flour skins/wraps filled with either curried chicken (with or without bones), fish, lambie, vegetables or beef. They are often eaten for lunch or dinner. You can ask for extra hot sauce to be added when they are made depending on your preference. Trust us – they are very filling!
Photo: Spice Basket
Lambie is the local name for conch and the key ingredient for this recipe. The lambie is tenderised and cooked slowly with onion, garlic, lime juice, peppers/herbs and water to create a simple yet well flavoured dish. It may also contain other vegetables, potatoes and dumplings.
Sugar is caramelised and used to coat the seasoned meat (normally chicken), before rice and vegetables are added to the pot. Everything is simmered in stock or coconut milk until it becomes a divine sticky plate of pelau.
Photo: Caribbean Pot
Seasoned goat or mutton is browned in sugar and oil, then slow cooked with garlic, onions, hot pepper, curry powder and Grenadian herbs and spices. A rich curry bursting with flavour - nealry every ingredient can be sourced in Grenada! Served with rice and homemade mango chutney or lime pickle.
Photo: Caribbean Pot
Grated coconut is added to a sticky mixture of flour, butter, sugar and egg to create tasty little drops that are baked in the oven until brown. A favourite for those with a sweet tooth!
Cocoa balls are steeped in hot water with sweetened milk and sugar to create this wonderfully aromatic hot drink. The cocoa balls are made from grated cocoa and herbs such as cinnamon, thyme or bay leaf.
Grenadian ginger, coconut or nutmeg fudge is a real sweet treat. It contrasts really well with the dark organic chocolate that is made on the island too. You can buy hand made packs from many of the vendors or supermarkets for around EC$3.
Sweet potato is often used in desserts rather than savoury meals in Grenada. The pudding is made with milk, sugar, grated coconut, and local spices such as cinnamon, nutmeg, and ginger are added. The pudding is baked in the oven like a cake. One not to miss!
Photo: Global Table Adventure
You can’t come to Grenada – the Caribbean home of nutmeg – and not taste the ice cream. Simply delicious – not much more to say than that!
Written by Polly Philipson