1. Calaloo Soup
The first thing GT tried in Grenada is Calaloo soup, an appetising dark green soup that tastes of green leaves, peppers and spinach.
Calaloo varies as you travel around the Caribbean but the base ingredients include Calaloo leaves or spinach, chicken stock or coconut milk, crabmeat, onion, shallots, green chili and okra. We particularly enjoyed the version served up by Patrick’s in St. George’s – a hearty bowl full of flavour.
Lionfish is a reef fish with delicious white flesh that tastes somewhere between cod and snapper. We recommend eating Lionfish baked or fried and accompanied by the spice and fruit of a Creole sauce.
This is an invasive predatory reef fish which needs culling due to a surge in numbers so this means Grenadian dive instructors are happy to catch them for you. The only problem is that the fish have venomous spines which puts off many restauranteurs however we watched the preparation process and this can be overcome if care is taken while chopping the spines off at the base. GT’s Lionfish was caught by Aquanauts at the True Blue Bay restaurant located just next door to the dive centre.
3. Grenadian Chocolate
Grenada produce delicious organic chocolate on the island at the Grenada Chocolate company factory from their plantation site which has been podding, fermenting, drying and emulsifying since the 1700s. Their chocolate is about as unadulterated as you can get and is a perfect gift for chocolate-loving friends and relatives.
GT was especially interested to see people making their own cocoa tea. The fruit is in such abundance on the island Grenadian people make their own delicious version of hot chocolate which contains cane sugar and local spices such as nutmeg. If the temperature drops this is something to seek out.
4. Nutmeg Ice Ceam
GT were privvy to heated debates about the new ‘Pure Grenada’ tourism campaign that has replaced their moniker of “The Spice Island”. Grenadians are very proud of their association with fine spices and nutmeg is the jewel in their crown. Grenada is the second largest producer of nutmeg and produce arguably the best example in the world. GT tried the nutmeg and don’t know where the little brown seed in the kitchen originated but it is a very pale comparison.
A common use of nutmeg in Grenada is for delicious freshly made ice-cream. GT tried this at the Belmont Estate on a hot day and it was an unusual and refreshing combination of silky cream and zippy spice.
Last but by no means least is Grenada’s national dish, Oildown. Ignore the name, Oildown is an unctuous meat stew created with salted pork along with the same base ingredients as a typical British stew (onion, carrot, celery). To this the Grenadians often add plantain, coconut milk, dasheen (taro), peppers and the breadfruit, a large starchy fruit that looks like a giant conker, often used as a substitute for flour in the Caribbean (see image below).
Take yourself off on a culinary trip to Grenada with return flights and seven nights accommodation from only £599 via BA.
Anything else we should try on our next visit? Please do leave a comment below…