The complete directory
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Grenada
Callaloo
Dasheen (taro) leaves, the island's favorite greens; the elephant-ear-shaped leaves of the dasheen plant; used in oil down, callaloo soup, and as a side dish; a staple of Grenadian cuisine; rich in vitamins and minerals; the callaloo of the Spice Isle; the green that defines Grenadian cooking.
Grenada
Callaloo Soup
Grenadian soup made from dasheen (taro) leaves, coconut milk, and often slivers of land crab meat; the dasheen leaves are the island's favorite greens; a memorable Grenadian specialty served in many restaurants; thick, green, and deeply flavored with spices; the signature soup of the Spice Isle.
Grenada
Grenada Chocolate
Tree-to-bar chocolate from Grenada, among the world's most award-winning small-batch chocolate; organic cocoa grown on the volcanic slopes; the Grenada Chocolate Company pioneered the tree-to-bar movement in 1999; Belmont Estate produces a range from 100% dark to white; cocoa is fermented in wooden boxes under banana leaves; the chocolate of the Spice Isle.
Grenada
Cocoa Balls
Solid cocoa balls or sticks made from grated, dried local cocoa; sold at spice vendors and markets in St. George's; grated to make cocoa tea or used over tea, coffee, and desserts; a traditional Grenadian product; the raw material for the island's cocoa tea; the cocoa of the Spice Isle in its most rustic form.
Grenada
Cocoa Tea
Rustic, dark hot chocolate brewed from grated raw cocoa sticks, hot water, milk, cinnamon, and fresh nutmeg; tastes nothing like supermarket hot chocolate — richer, slightly oily, with a faint bitterness that wakes you up; sold at morning market stalls in St. George's; solid cocoa sticks available from spice vendors; the morning ritual of the Spice Isle.
Grenada
Coconut Tart
Sweet tart filled with grated coconut, sugar, and spices; a traditional Grenadian treat; found at Church Harvest festivals and bakeries; spiced with local nutmeg; a popular food souvenir; the coconut tart of the Spice Isle; a nostalgic treat; a celebration of the island's coconuts and spices.
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
Creole Fish
Fresh local fish (snapper, grouper, or mahi-mahi) cooked in a creole sauce of tomatoes, onions, garlic, sweet peppers, and local spices; a staple of Grenadian restaurants; served with provisions, rice, or macaroni pie; reflects the island's French and African culinary heritage; the creole fish of the Spice Isle; a flavorful, everyday dish.
Grenada
Currant Rolls
Sweet pastry rolls filled with currants and spices; a traditional Grenadian treat of Indo-Caribbean origin; dough rolled around a filling of currants, sugar, and nutmeg; baked until golden; found at bakeries and markets; the currant rolls of the Spice Isle; a nostalgic snack; spiced with local nutmeg.
Grenada
Curry Goat
Grenadian goat curry, among the best in the Caribbean thanks to the island's bountiful spices; goat meat seasoned with fresh local herbs, spices, and a little sugar; onions, garlic, pepper, and curry powder; slow-cooked until tender; served with rice, roti, or provisions; lime pickle to bring down the heat; the signature curry of the Spice Isle.
Grenada
Dal Puri
Grenadian dal puri is split-pea-stuffed flatbread commonly served with curry. Related dhalpuri roti is also a staple of Trinidadian cooking; the shared tradition reflects Indo-Caribbean foodways.
Grenada
Fish Cakes
Fried fish cakes of Grenada; salted fish or fresh fish mixed with seasoned batter and deep-fried until golden; a popular street food and snack; served with pepper sauce or chutney; of Indo-Caribbean and African origin; found at roadside vendors and snackettes; the fish cakes of the Spice Isle; a crispy snack.
Grenada
Fry Bake
Fried bread dough, golden brown and puffy; the standard breakfast bread of Grenada; served with saltfish souse, cheese, sausage, or shark
Grenada
Fudge
A Grenadian coconut confection listed among the island’s traditional local sweets.
Grenada
Goat Cheese
Artisanal goat cheese produced at Belmont Estate in Grenada; the estate has a goat dairy that produces a range of cheeses; the goats are friendly and well-cared-for; a distinctive product of the Spice Isle; part of the agritourism experience at Belmont Estate; the goat cheese of Grenada; an artisanal, small-batch product; a rarity in the Caribbean.
Grenada
Groundnut Sugar Cake
Traditional Grenadian sweet of peanuts (groundnuts) in caramelized sugar; spiced with nutmeg; a crunchy, sweet treat; found at Church Harvest festivals and markets; a celebration of the island's peanuts and spices; the groundnut sugar cake of the Spice Isle; a nostalgic treat; a popular food souvenir.
Barbados
Guava Cheese
Guava cheese is a chewy fruit confection made by cooking guava pulp with sugar until thick and firm, then cutting it into squares; it is made in Grenada and Barbados.
Grenada
Kurma
Traditional Grenadian snack of fried dough coated in a crisp, crystallized sugar shell; flavored with nutmeg and fried until golden; a crunchy treat and nostalgic favorite enjoyed by generations; of Indo-Caribbean origin; found at markets and roadside stalls; the kurma of the Spice Isle; a crunchy, sweet snack.
Grenada
Lambi Curry
Grenadian lambi curry is conch simmered with spices, onions and garlic in a curry sauce, often served with rice or roti.
Grenada
Lambi Souse
Grenadian conch souse: tender lambi marinated with lime, onion, cucumber, hot pepper, and herbs, served cool or at room temperature as a bright, tangy seafood dish.
Grenada
Macaroni Pie
Baked macaroni and cheese, the standard side dish of Grenada; elbow macaroni baked with cheese, milk, eggs, and sometimes hot pepper; a Caribbean comfort food; served with grilled fish, chicken, or pelau; found at every local restaurant; the macaroni pie of the Spice Isle; a staple side.
Grenada
Mace
Mace, the lace-like red aril that covers the nutmeg seed; Grenada is one of the world's top producers of both nutmeg and mace; used in abundance in Grenadian cuisine; has a similar but more delicate flavor than nutmeg; a distinctive product of the Spice Isle; the mace of Grenada; a versatile spice in both sweet and savory dishes.
Grenada
Nutmeg
Grenada's spice, producing roughly 20% of the world's nutmeg; the nutmeg sits at the center of the Grenadian flag, representing the island's devotion to the spice; used in abundance in both savory and sweet dishes; grown on the volcanic slopes of the island; the distinctive product of the Spice Isle; exported worldwide.
Grenada
Nutmeg Ice Cream
Creamy ice cream infused with Grenada's spice, nutmeg; a warm, slightly woody kick that cuts through the heavy cream in a way vanilla never does; found at beach kiosks along Grand Anse; the best dessert of the Spice Isle; Grenada produces roughly 20% of the world's nutmeg; the signature sweet of the island.
Grenada
Nutmeg Syrup
Sweet syrup infused with Grenada's signature nutmeg; a distinctive product of the Spice Isle; used on pancakes, ice cream, and desserts; a popular food souvenir; produced by local artisans; the nutmeg syrup of Grenada; a versatile condiment; the essence of the island's spice in liquid form.
Grenada
Pelau
One-pot rice dish of Grenada; chicken coated in caramelized brown sugar, then simmered with pigeon peas, coconut milk, sweet peppers, carrots, and celery; the sugar gives a hint of sweetness and the coconut milk gives a distinctive flavor; the workhorse of Grenadian home cooking; served as a full plate lunch with pumpkin or callaloo on the side.
Grenada
Pigeon Peas Soup
Hearty Grenadian soup of pigeon peas with meats (often pigtail) and provisions; one of the Grenadian soups; thick, warming, and deeply flavored with local spices; a staple of home cooking; found at local restaurants and roadside stalls; the pigeon pea soup of the Spice Isle.
Grenada
Pigtail Souse
Pickled pigtail souse of Grenada; pigtail boiled tender then marinated in lime juice with onions, cucumbers, and hot peppers; a tangy, savory dish; often served with bakes or provisions; a popular weekend and street food; the pigtail souse of the Spice Isle.
Grenada
Provisions
Boiled root vegetables and starchy staples of Grenada; includes breadfruit, yams, dasheen, tannia, green bananas, and sweet potatoes; the carbohydrate base of Grenadian cuisine; served with stewed meats, fish, or saltfish; a staple at every meal; the provisions of the Spice Isle; the foundation of Caribbean cooking.
Grenada
Roti
Thin, pliable flatbread wrapped around heavy portions of curried chicken, goat, potato, or conch (lambi); the standard working lunch across Grenada; influenced by Trinidad's Indo-Caribbean tradition; messy, intensely flavorful, and highly portable; found at small storefronts near the market in St. George's; the lunch of the Spice Isle.
Grenada
Rum Agricole
Agricole-style rum from Grenada, distilled from fresh sugarcane juice rather than molasses; produced at River Antoine Estate since the 1700s; a nearly two-century-old water wheel powers the cane mill; the cane juice is processed the same way as in the 1600s; among the Caribbean's most traditional rums; the agricole rum of the Spice Isle; a historic spirit.
Grenada
Rum Punch
Grenadian rum punch combines rum with citrus and fruit juices, often with nutmeg. Recipes vary across the Caribbean.
Grenada
Rum Raisin Ice Cream
Ice cream made with local rum and rum-soaked raisins; a traditional Grenadian dessert; the rum is from one of the island's distilleries; creamy, boozy, and sweet; found at ice cream parlors and beach kiosks; the rum raisin ice cream of the Spice Isle; a tropical twist on a classic.
Grenada
Saltfish Souse
Traditional Grenadian breakfast of salted cod soaked and boiled, then 'cooked' in lime juice with onions, cucumbers, peppers, and herbs; a tangy, savory dish; served with fried bakes; the standard breakfast of Grenada; found at markets and street stalls; the morning ritual 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
Soursop Ice Cream
Ice cream made from soursop, the prickly green fruit with fibrous white flesh; a mild, tart flavor perfect for ice cream; a traditional Grenadian treat; found at Church Harvest festivals and ice cream parlors; one of the island's exotic fruit ice creams alongside nutmeg, guava, and mango; the soursop ice cream of the Spice Isle; a refreshing tropical dessert.
