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Grenada Cuisine
 
 
 

Grenadian cuisine has been influenced by French, Britain, African and West Indian cuisine. A Grenadian stew is usually served with rice and exotic or tropical vegetables. The Grenadian national dish is “oil down” (pronounced “ile dung”) which is a combination of breadfruit, coconut milk, turmeric (misnamed saffron), dumplings, callaloo (taro leaves) and a salted meat such as saltfish accra (codfish), smoked herring or salt beef. It's often cooked in a large pot commonly referred to by locals as a karhee, or curry pot. Early recipes call for a mixture of salted pigtail, pigs feet (trotters), salted beef and chicken and dumplings made from flour.

Local menus include dishes like stewed pork and beef, stewed fish, as well as black pudding and saltfish souse. Grenadian vegetables and fruits include potatoes, tannia, eddoe, yam, plantains and bananas.

Other side dishes contain christophene, which is a pear-shaped vegetable, and coocoo made from corn. Grenadian farine is eaten most of the times with pig souse or salt fish cakes. Popular street foods include aloo pie, doubles and dal puri served wrapped around a curry, commonly goat, and bakes and fish cakes.

Sweets include kurma, guava cheese, fudge or barfi, tamarind balls, rum and raisin ice cream and currant rolls.

Rum is made locally using traditional methods. The local beer, Carib, is excellent.

The International Food and Drink festival is held in March when people can try foods belonging to all the nationalities that live in Grenada.

 

 
 

 



 


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