A FOOD TRADITION
Grenadian Cuisine
A Caribbean cooking tradition centered on breadfruit, seafood, local produce, coconut, and aromatic spices such as nutmeg and mace.
Dishes linked to this cuisine
1–12 of 31
Brown Stew Chicken
Chicken is browned and then gently stewed with aromatics, peppers, seasoning, and gravy until tender.
Callaloo Soup
A thick Dominica-style soup of callaloo leaves and coconut milk, often enriched with okra and crab and seasoned with aromatics and herbs.
Cassava Pone
A dense Barbadian baked pudding made from grated cassava, coconut, sugar, butter, milk, and warm spices.
Chicken Soup
A hot broth-based soup simmered with chicken, onions, vegetables, and seasonings.
Coconut Drops
A Dominican Creole sweet made from grated coconut and sugar, formed into rough drops and baked or cooked until set, with flour appearing in some versions.
Coconut Pudding
A creamy Grenadian coconut pudding thickened with starch and sweetened with sugar, often scented with baking spices.
Conch Fritters
Seasoned chopped conch is combined with batter, aromatics, and vegetables before being fried into crisp fritters.
Conch Soup
A Belizean seafood soup featuring tender conch simmered with vegetables, aromatics, and a savory broth.
Crab Back
Seasoned crab meat is packed into a crab shell with aromatics and a crumb binder before being baked or fried.
Curry Chicken
Curry chicken is a Grenadian chicken stew simmered with curry seasoning, aromatics, and a savory cooking liquid.
Curry Goat
Curry goat is a slow-simmered Grenadian goat-meat stew seasoned with curry spices, aromatics, and oil.
Fish Broth
A Bajan fish soup made by simmering fish with root vegetables, aromatics, water, and seasoning into a hearty broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.