Grenadian Cuisine

Grenada's food exhibits the diversity of its people. The nation's national dish is thought to be Oil Down. A balanced dinner, it includes taro leaves, salted meat or fish, breadfruit, dumplings, and coconut milk. In Grenada Culture, a big pot called a karhee or curry pot is used to prepare the food. A lush green vegetable known as callaloo is used to make the soup. For lunch or dinner, people frequently eat rotis, which are flatbreads that can be filled with anything from veggies to curried chicken to meat and seafood. Another well-known Grenadian cuisine is cou cou pois. It's composed of veggies and maize flour that has been slowly cooked to create a firm and silky ball. It is provided alongside a chicken or fish meal.

Other foods that are popular throughout the country include pelau, curry goat, and fried bake, and saltfish sauce. The most popular sweets in Grenadian cuisine include coconut drops (cookies made with grated coconut, butter, sugar, flour, and eggs), nutmeg ice cream, fudge, sweet potato pone (a sweet potato pudding), etc. Popular alcoholic beverages include rum and beer.