Oil Down - the national dish of Grenada is a must-try on any visit to the island. Plantains, breadfruit, salted pork, chicken, or fish, spices, and coconut milk are all combined in this one-pot stew. The ingredients are layered, and the cooking time might range from a few hours to several days. The ingredients are blended in a pot and simmered over low heat during "beach time," a Grenadian beach party. In its smoking broth, the Oil Down stew frequently incorporates dumplings.

Ingredients:

2 lb salted cod, cut into chunks; 1 large breadfruit, peeled and cut into pieces (or 2 potatoes); ½ lb taro leaves (or spinach leaves), chopped; 2 stalks of celery; 3 carrots, sliced; 1 green bell pepper, finely chopped; 3 onions, sliced; 2 cloves garlic, crushed; 2 red hot peppers, thinly diced; 2 sprigs thyme; A few stems of chives; 1 teaspoon turmeric; 1 tablespoon fresh ginger, finely grated; ½ teaspoon nutmeg; 2 tablespoons fresh parsley, finely chopped; ½ cup coconut milk; 1 cup heavy cream; Salt; Pepper; 5 tablespoons canola oil

Instruction:

1. Cut the cod into large pieces and place them in a colander.
2. Immerse the colander into a large container filled with water and put it in the refrigerator.
3. Desalt for 24 hours, changing the water as often as possible.
4. In a cast-iron pan preferably, sauté the onions over medium-low heat.
5. Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly.
6. Add the breadfruit, carrots, green bell pepper, celery and taro leaves.
7. Mix well and cook for 5 minutes over medium/high heat.
8. Add coconut milk, heavy cream, nutmeg and turmeric.
9. Carefully place the fish in the sauce. Then, add salt and pepper.
10. Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.

Goat curry is a must-try, especially while visiting the islands. Goat meat is commonly seasoned with fresh local herbs and spices, as well as a little sugar, in Grenada. Toss in the onions, garlic, pepper, and curry powder. This dish comes in a variety of spiciness levels, however many restaurants add lime pickle to help cool things down. Some restaurants provide mild versions that don't need to be toned down, but you'll have to inquire before ordering. Curry goat is commonly eaten with rice and peas, fried plantain, or baked yams, as the locals call it.

Ingredients:

2 lbs goat cut into 1-2 inch pieces; 3/4 teaspoon saltdash black pepper; 1 medium onion sliced; 3 cloves garlic crushed or sliced thin; 3 sprigs thyme; 1 tomato sliced; 1/2 scotch bonnet pepper; 2 scallions; 1/2 teaspoon curry powder; 5 tablespoon curry powder for cooking;1/4 teaspoon geera powder (cumin); 1/4 teaspoon amchar masala; 1 leaf Spanish thyme crushed; 4 leaves shado beni (bhandhanya); 1/2 teaspoon ketchup; 3 tablespoon oil; 3 1/4 cups water

Instruction:

1. In a heavy pot put the oil to heat on medium/high, then add the onion and garlic and allow to cook for a few minutes (until they go soft and the garlic releases it’s flavours). Now add the hot pepper and curry powder so it cooks with the onion and garlic. Give this a minute or 2, until it starts to stick or go really thick. Now add a 1/4 cup of water and allow this to cook on medium heat for about 5 minutes. Keep stirring.
2. As the water dries off, you’ll notice that the curry will take on a sort of grainy texture and the oil will start being visible again at the bottom of the pot. The colour of the curry will also go darker. This is an indication that it’s time to add the seasoned meat to the pot.
3. Turn up the heat and start adding the pieces of seasoned goat a few pieces at a time and stir between each batch you add. This will allow each piece to get coasted with the curry sauce we just created.
4. Cover the pot and bring to a gentle simmer (it will release it’s own juices).
5. Add the 3 cups of water left from the ingredient list to the bowl that had the seasoned pieces of meat. This will allow the water to pick up any of the seasonings that may be left behind. Set that aside for later.
6. Stir every 5 minutes or so.
7. Allow this to cook for about 25 minutes on a gentle simmer, then remove the lid and turn up the heat.

Coconut Drops - the tropical delicacy, are the best combination among grated coconut, flour, butter, cinnamon, nutmeg, sugar, coconut essence, vanilla essence, eggs, baking powder, and sometimes raisons. After mixing the ingredients together, the mixture is spooned onto a baking sheet and baked until golden brown. Coconut drops are a delicious snack to have during the day. Take some back home with you to remind you of your time in Grenada.

Ingredients:

1 cup sifted all-purpose flour, 4 tablespoons butter, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ cup white sugar, 2 teaspoons vanilla extract, 2 cups shredded coconut, ½ cup raisins, 1 egg, beaten

Instruction:

1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
3. Bake 8 minutes or until lightly browned.

On a Saturday, one of the nicest things to do in Grenada is to visit a local restaurant for a steaming bowl of one of the island's classic soups. Pigeon peas soup, a hearty dish of meats (typically pigtail) and vegetables, is one of the most popular Grenadian soups. Dumplings, which are different from the fluffy ones you'll get in North America, but are satisfyingly hard, somewhat lengthy pieces of dough that are really tasty and filling, are one of the unusual additions to Grenadian soups.

Ingredients:

For the soup: 1/2 cups dry gungo peas (pigeon peas); 8-10 cups water; 1 lb stewing beef (optional); 1 1/2 lb salted pig’s tail or ham hock (optional); 1 large yellow yam; 1 large boniato (Caribbean sweet potato); 1 medium onion
3 stalks of scallion; 3 stalks of fresh thyme; 1 tsp pimento seeds; 1/2 tsp black pepper; Salt and pepper to taste; Whole scotch bonnet or habanero

For the spinners: 1 cup flour, 1/3 cup water, 1/2 tsp salt

Instruction:

1. Soak gungo peas in water overnight at room temperature; soak pigtails in water overnight in the refrigerator.
2. Place pigtails in a pot of water, bring to a boil and drain. Repeat two more times (this removes salt).
3. Place stewing beef and gungo peas in a pot; add just enough water to cover them and bring to a boil
4. Reduce the heat and simmer for about 1 hour, or until peas and beef are cooked; add more water to the pot as it evaporates. The beef may be ready before the peas, so carefully remove the beef with a slotted spoon to avoid over-cooking if necessary.
5. In a separate pot cover pigtails with water, bring to a boil, reduce heat and simmer for about one hour or until tender; add more water to the pot as it evaporates.
6. When all the meat and peas are tender, add pigtails (with liquid) to the pot of peas and beef; continue simmering.
7. Peel and cut yam and tropical sweet potato into large pieces and add to the pot. Add boiling water to a pot, just enough to almost cover yams and potatoes.
8. Mix flour, 1/3 cup of water and 1/2 teaspoon of salt to form a stiff dough; form into small balls, roll between palms a few times to create a tapered dumpling or “spinner” and add to pot.
9. Add onion, thyme, pimento, whole scotch bonnet and black pepper to the pot
10. Continue to simmer until yams and potatoes are tender and the soup has thickened.
11. Taste the soup for flavour and add salt and pepper to taste.

The traditional Grenadian morning food is salt fish soup, which is made with salt cod. The fish's appeal stems from its preservation during colonial times in order to endure long ocean voyages across the Atlantic. Dried cod is rehydrated in freshwater, flaked, and mixed with diced tomatoes, onion, pepper, and parsley in this meal. It's usually served heated in a bake, a pita pocket-like bun.

Ingredients:

2 whole fish, scaled and cleaned, or more to taste; 1 lemon, juiced; 8 cups water; 4 green bananas, chopped; 1 pound pumpkin, cut into 1-inch pieces, or more to taste; 2 potatoes, chopped; 2 ears corn, cut into 1-inch pieces; 4 ounces carrots, cut into 1/2-inch pieces; ½ cup chopped okra; 4 scallions, chopped; 1 hot chile pepper; 2 cloves garlic, chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 4 sprigs fresh thyme, leaves stripped

Instruction:

1. Rinse fish with lemon juice; drain.
2. Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
3. Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
4. Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Roti, when done correctly, is downright delectable. Roti is a stuffed roti made with flour, baking powder, salt, water, oil, and shortening that is stuffed with curried meat, fish, or vegetables (for cooking). The roti shell resembles a wrap, but it has a distinct flavor that goes well with the curry inside. Lunchtime is usually the greatest time to eat a roti because it can be quite full!

Ingredients:

2 cups of flour, ½ teaspoon of salt, 1 teaspoon of baking powder, 1 and ½ cup of water, Vegetable oil, ½ teaspoon melted butter (as a substitute for ghee)

Instruction:

1. In a mixing bowl, add together the salt, baking powder, and flour.
2. Stir in the water and oil. Mix and knead the dough until it becomes soft and smooth. Put it aside and leave for 15 minutes.
3. Afterwards, cut the dough into six pieces and turn them into balls. Flatten each ball using your fingers, into disks measuring 3 inches.
4. Sprinkle each disk with a little bit of flour.Place a knob of butter in a hot skillet until it melts.
5. Reduce the heat, and put one disk into the skillet. Cook until the disk has a light brown color.
6. Using a wide spatula, turn each disk to cook the other side. Repeat this with the remaining five disks.
7. Fill each roti with a cup of your desired filling. To cover up the filling, wrap it around the mixture.
8. Serve warm.

In Grenada, fudge with a variety of flavors, includes ginger, coconut, and nutmeg. Condensed milk, coconut cream, butter, coconut extract, ginger, vanilla extract, and angostura bitters are all common ingredients. It's made by boiling it for a few minutes and then letting it cool. The mixture is then put into a baking dish and refrigerated to solidify. It's then taken out of the fridge, cut into cubes, and served! This is a fantastic souvenir to take home, and many local establishments package and sell it.

Ingredients:

100g butter, 550g demerara sugar, 200g golden syrup, 350ml double cream 1 tsp vanilla extract, ¼-½ tsp sea salt flakes

Instruction:

1. Melt the butter, sugar and syrup and cream in a medium, high-sided heavy-based pan, stirring until the sugar has dissolved. Line a tin about 23x23cm with grease-proof paper.
2. Bring to a simmer over a medium-low heat without stirring and cook, stirring occasionally, until it reaches 116C, stirring more regularly after it reaches 100C and turning down the heat if it begins to catch.
3. Take off the heat and beat in the vanilla and salt with a wooden spoon, then continue beating until the fudge has thickened and lost its shine. Pour into the tin and leave to set.
4. Once it’s firmed up a little, after about an hour, slice into squares and leave to cool completely. Best kept refrigerated.