Grenada

• Bake (breakfast bread) – It is usually made from flour, salt, baking soda, and water, while some cooks add some more flavour with pinches of either coconut milk or sugar. Most of the time, it is accompanied by souse-made saltfish, paired with onions, green peppers, and tomatoes (even boiled eggs).
• Callaloo soup – Also referred to as dasheen leaf, callaloo is a Caribbean-exclusive ingredient whose taste is quite similar to spinach. It is usually used to make a creamy soup, which is a signature dish in every Grenada restaurant.
• Oildown - This is a national dish cooked over an open coal fire that will caress your palate with its savoury taste. It is a one-pot meal prepared with callaloo, breadfruit, turmeric, coconut milk, and either vegetables, seafood, chicken, or meat, and is prepared during the Independence Day celebrations or at festivals and parties across Grenada. Its origins go back centuries ago when the slaves working in the island’s plantations were fed the leftovers from the plantation owners. Today, it is a meal that brings families and friends together, keeping communities united, the locals admit.
• Lambi – An iconic dish typically served in a stew that you may also find in a more spicy version across the island. It involves a slowly cooked conch, alongside lime juice, herbs, peppers, and onions. Some locals even add dumplings or potatoes too.
• Cou Cou Pois – A side dish that can be eaten both cold and hot and is made of slowly cooked vegetables and cornflour. You will usually find it accompanying chicken or fish dishes, while some locals give it a crispier texture by adding cornmeal!
• Fried Bake & Saltfish – A traditional breakfast staple in Grenada that’s actually bake (the local type of bread) which is fried until it gets a nice golden brown crust and accompanied with saltfish (primarily). However, it can also include any other ingredient, such as butter, jam, or cheese. This popular dish pleases spicy food lovers due to the preparation of saltfish, which is soaked and then pan-fried with seasoning, carrots, onion, and tomatoes!
• Pelau – A one-pot dish with a slightly sticky texture made of chicken and rice and includes red sweet peppers, celery, brown sugar, and coconut milk. Some chefs prefer to add more ingredients, such as carrots, corn, and pigeon peas for an even richer flavour.
• Crab back – The Grenada land crab is mixed with spices and wine and is then stuffed back into the shell (after it has been thoroughly cleaned, of course). As soon as breadcrumbs are sprinkled on top of it, it is then baked, creating a dramatic presentation that turns heads!
•  Curry Goat – Although all Caribbean countries make curry goat, Grenada has given the dish an interesting spin by adding Grenada-grown spices and herbs. Plus, they brown the goat in sugar first and then cook it slowly with curry, pepper, onions, and garlic, before they serve it over rice.

• Roti – An excellent street food, roti is an Indian-influenced wrap with either a vegetable or curried meat filling. You may also find it in various other versions, such as with a fish filling and stuffed with potatoes. As for the wrap, it is made with baking powder, flour, oil, salt, water, and shortening. It’s a great and very filling lunch option.
• Fresh cocoa bean flesh – Expect a fruity and fresh taste leaving tart and tangy undertones when eating cocoa bean flesh. Although it can be slightly challenging to pull off the flesh with your hands, it is definitely worth trying out! Plus, the flesh of the cocoa bean comes packed with nutrients and health-promoting components.
• Doubles – A beloved breakfast staple with roots in Trinidad, bearing chickpea curry in its core recipe. Wrapped in fried bara bread made of turmeric, flour, baking powder, and salt, the Grenadian doubles have the perfect thickness, texture, and flavour.
  
  

Cocoa balls – Made with bay leaf and cinnamon, the Grenada cocoa balls have a distinct flavour that makes every bite worth it.

Coconut drops – A delicious dessert with coconut, eggs, sugar, butter, and flour. The mix of ingredients is combined until it gets a sticky texture and then baked until golden brown. You will see them accompanying cocoa tea as they seem to complement one another perfectly.

Sweet potato pone – An oven-baked, cake-like Grenadian dessert that is made using various spices, such as nutmeg, ginger, cinnamon, grated coconut, sugar, and milk.

Nutmeg ice cream – Nutmeg is found in abundance in Grenada so it’s no wonder that nutmeg ice cream is so popular here.

Fudge – The Grenadians make handmade fudge all the time using local ingredients, such as nutmeg, coconut, and ginger, and could cause a foodgasm to those with a sweet tooth!

Hands down, the most popular local drink is cocoa tea. It’s a customary beverage that goes with most breakfast options in Grenada. Cocoa tea is stronger in flavour than hot chocolate, while it also enchants with cinnamon and bay leaves which are also part of the mix.

Besides cocoa tea and the world-famous Carib beer that you’ll find in most local bars, the Grenadians also love drinking sorrel. Sorrel is a vibrant red beverage made using sorrel flowers. There are several different recipes to make sorrel, but, at their core, all of them have a handful of spices and something to bring down the tartness (usually a type of sweetener). As for the preferred type of alcohol contained in sorrel, most locals seem to like using white rum.