What's Cookin'?

Known as “The Spice Island of the Caribbean,” Grenada is the second largest producer of nutmeg in the world. Cinnamon, cloves, ginger, mace and allspice are all important exports. In fact, there are more spices in Grenada per square mile than anywhere else on the planet.

Local dishes reflect the cultural diversity of Grenada with such specialties as callaloo soup, oil-down, the national dish, and nutmeg ice cream.

Grenadine, a sweet, dark red syrup used in drinks and desserts, is named for the island which grew the pomegranates from which the syrup was originally made.


Grenadian Spicy Barbeque Rub

1⁄2 cup of catsup

2 Tbsp. brown sugar

1 Tbsp. mustard

1 tsp. Worcestershire sauce

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. ground allspice

1 tsp. ground nutmeg

1⁄2 tsp. ground mace

1 Tbsp. dried thyme

1 Tbsp. paprika

1⁄4 tsp. black pepper

1 tsp. salt

For hot spicy flavor, add one crushed red hot pepper.

For zesty lemon flavor, add 1 Tbsp. of lemon juice.

Mix all ingredients together and rub 1 to 1 1⁄2 Tbsp. of seasoning for each pound of meat. Yields enough for 10-15 pounds of steak, burger, chicken or pork.


Grenadian Rum Punch

1 oz. lime

1 oz. orange juice

1 oz. pineapple juice

1 oz. grenadine

2 oz. light rum

3 or 4 ice cubes

Grated nutmeg

Combine the juices, grenadine, rum and ice cubes in a cocktail shaker and shake vigorously. Strain into a small glass with ice. Sprinkle plenty of nutmeg to taste on top. Serves 1.


Nutmeg Ice-cream

1 1/2 cups milk

1 Tbsp. grated fresh nutmeg (about 1 whole nutmeg)

1 1/2 cups heavy cream

1/8 tsp. salt

3 large eggs

1 tsp. vanilla extract

3/4 cup sugar

In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage.

In a bowl whisk together eggs, sugar, nutmeg, salt and vanilla.

Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture.

Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 on a candy thermometer.

Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold.

Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.


What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Iceland.