3 dishes people actually cook in Grenada: what they are, how long they take, and what you need to buy.
What can you cook from Grenada? 3 traditional Grenada dishes, from Bake and shark (150 min, the quickest) to Oil down (830 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Grenada on the map. Drag to spin the planet.
Trinidadian beach sandwich in which a yeast dough disc is fried until it puffs, then split and filled with lime and garlic marinated shark.
Taro leaves and okra beaten with coconut milk into a thick green soup, usually cooked with crab and salted pork.
Grenada one-pot dish where breadfruit, salted meat and dumplings are packed in layers and cooked until the coconut milk is completely absorbed.
Copper documents three dishes from Grenada: Bake and shark, Callaloo soup and Oil down. Garlic and scotch bonnet pepper each appear in more than one recipe. Two of the three are simmered. One of the three needs an oven. Between them they use 22 different ingredients.
The three recipes need 22 ingredients between them, of which 8 are shared by more than one dish. Dasheen leaves and salted pigtail the hardest to find: of the 586 dishes in Copper's atlas, 5 use dasheen leaves and 5 use salted pigtail. Every ingredient list on this page is complete, with quantities, and free to read.
Bake and shark is the quickest at 150 minutes. Oil down is the longest at 830 minutes, most of it unattended. The median is 215 minutes — a weekend dish rather than a weeknight one.
Callaloo soup is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Grenada is part of Caribbean.
Countries close to Grenada on the globe — and close on the plate.
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