Grenada is known as the “The Island of Spice” – know what that means? It’s a paradise for foodies. This gorgeous little island country is located southwest of St. Vincent and the Grenadines, and for its small size it sure has a lot to offer: black sand beaches, flourishing rainforest, and tepid, coral filled waters that both scuba divers and an abundance of marine life call home.
The island is rich in history, and swimming in culture; first inhabited by the Caribs, it has since been home to Africans (originally brought in as slaves), Europeans (settling in the Caribbean), and East Indians (also brought in as slaves – this is why there is such a prominent Indian flavour in the Caribbean). The French invaded and got hold of Grenada in the mid 17th century. At the end of the 18th century, the French gave the island to Great Britain, and it was made a Crown Colony a handful of years later.
African culture is most significant in Grenada. There is also a visible East Indian and European presence, and these groups are reflected in the cuisine. Food is heavily spiced (hello, it’s the Island of Spice!), especially with nutmeg (Grenada is a huge exporter of nutmeg), mace, cloves, ginger, and cinnamon. Most meals are based on rice, fruits and veggies (peas, yams, mangoes, bananas, plantains), and fish (conch, lobster, crab, flying fish, snapper, even caviar!) – chicken, goat, and lamb are common, pork is eaten on special occasions, and beef is rare.
Dishes in Grenada are somewhat typical of the Caribbean, with a strong West Indian kick. Common dishes include: callaloo soup, curry pot, pepper pot, rotis, fish cakes, aloo pie (similar to samosas, and they’re served with chutney for dipping), conch fritters, pickled possum (What? Pickled possum? Yep, pickled possum!), and ice cream. The national dish is called oil down – similar to stew, made with chicken, coconut milk, and an array of vegetables and spices. It’s cooked until all of the coconut milk is absorbed into the chicken and there is just the oil left, creating a very unique meal.
On holidays, locals indulge in beef (if available), pork, blood sausage, and guava cheese, which isn’t cheese at all, but more of a guava candy – here’s a recipe. True to the Caribbean, rum based drinks are common, and often consumed after meals.
Coming up on Wednesday: the Recipe of the Week! Have you ever been to Grenada? If so, what’s your favourite Grenadian meal?
*Thanks to shaggydoo on Flickr for today’s photos, check out her full photostream here!