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Grenada
Brown Down
Traditional Grenadian stew of browned meats, provisions, and coconut milk; meats are first caramelized (browned) then simmered with breadfruit, dumplings, and vegetables in coconut milk and spices; a hearty one-pot meal; the brown down of the Spice Isle; a rich, comforting stew.
Grenada
Cou Cou
Grenadian cornmeal dish with roots in West Africa; cornmeal flour, seasonings, and coconut milk mixed in a large pot over a stove or open fire, continuously stirred; sometimes made with breadfruit instead of cornmeal; a staple of Grenadian cuisine; served with stewed meats, fish, or pepper sauce; the cou cou of the Spice Isle.
Grenada
Saraka
A Grenadian thanksgiving preparation associated with Carriacou and Petite Martinique; rolled rice and cou cou (cornmeal) with ground provisions and stewed meats, served on a banana leaf for Saraka observances after Good Friday.
Grenada
Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.
Jamaica
Run dun
Coconut milk boiled down until the oil separates and it 'runs down' into a curd, then cooked with salted mackerel or fresh fish, onion and pepper. Cayman Fish Rundown cooks coconut milk down with fish and ground provisions; the Jamaican canonical also carries its mackerel preparation.