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Cuisine and more on Grenada

PostPosted: Fri Mar 30, 2007 7:51 am
by KarenS
The cuisine of Grenada is what is termed Creole (or mix-up of culture), enhanced by the wide variety of spices found here - nutmeg, cinnamon, vanilla and ginger. Its national dish is the 'Oildown' (pronounced oild-dong) consisting of salted meats, breadfruit, dasheens, dumplings, loads of seasonings and spices cooked in coconut milk. Grenadian caviar is the roe of the white sea egg; with stuffed jacks (a fish dish) and conch appearing on many restaurant menus.

The oldest distiller is the River Antoine Rum Distillery - bought in 1785 for 200 - the rum it produces so strong it's not allowed on commercial flights! St. George's market is filled with the sweet noises of patois banter; its craft section brimming with all manner of baskets, hats and spices of all types; its little huts serving up local breakfasts doused with hot fresh cocoa-tea.

A trip by ferry to Carriacou is a delight. The favoured rum is Westerhall. The best nutmeg Liqueur - De La Grenade. Mr. Edwin Frank - Grenada Tourist Board, telephone: (473) 440 2279 is a wealth of information. So is their driver Roger Constantine.

For the full article go <a href="http://www.jamaica-gleaner.com/gleaner/20070329/cook/cook2.html">here.</a>