Grenada is very connected to its spices. About 20% of the world's nutmeg is grown on the main island, and as I explore the island, I can smell fresh nutmeg, cinnamon, cocoa, vanilla, mace and ginger in the air. This provides a lot of jobs, both for the farmers of Grenada and for tour guides. Travelers come from all over to experience Grenada's nutmeg and cocoa farms, and then (of course!) sample some of the many delicious national dishes that are made with these fresh, organic ingredients. Grenada's fertile soil and tropical climate are ideal for growing many things, all of which are incorporated into the island's cuisine.
Nutmeg is a pretty strong-tasting spice, so it's usually added in small amounts as a powder to stews, soups, drinks and more. While I love to drink cocoa tea that's flavored with nutmeg and cinnamon (and few visitors can resist the nutmeg ice cream), the island's most famous dish is called Oil Down. It's a one-pot meal that combines dasheen (also known as taro), celery, carrots, green peppers, dumplings, saffron, salted meat (meat or fish that's cured with salt so that it doesn't need to be refrigerated), breadfruit, coconut milk, onions, and a healthy dose of island spices--including nutmeg. Oil Down is the national dish of Grenada and is very popular in local restaurants!
