Independence Day

Like many countries in the Caribbean, Grenada was invaded by a host of western countries Spanish, English, and French. The latter was successful in claiming total colonization of the land in 1650. Grenada was once one of the wealthiest colony of France and was considered as a strategic location both for naval activities and commerce as a largest producer of sugar. Fort Royal, St. George today, was Camahogne’s capital back then. By virtue of Treaty of Paris, the French yielded Grenada’s sovereignty to the United Kingdom in 1763. The British colonized the region for more than 200 years until its liberation in 1974. The country assumed a parliamentary system somehow similar to that of its long-time colonizer appointing Governor General recognized by the British Crown and a prime minister which takes care of the state’s internal and external (International) affairs.


Oil Down

Serves 6
  • 1 pound of salted meat or fish cut into chunks
  • 2 tablespoon oil
  • 1 large Breadfruit peeled and sliced
  • 1 large onion chopped
  • 1 bunch of taro or spinach leaves chopped
  • 1 ¼ cups of coconut milk
  • 2 stocks of thyme
  • 1 hot pepper sliced
  • 1 stock of celery chopped
This is a stacking meal. In a oven ready pan add oil and sauté onions and celery
until soft, remove from heat then arrange meat or fish on top of onion mixture. Take sliced breadfruit (discard the centre) and arrange on top of meat or fish then
add taro leaves and layer on top of breadfruit. Heat coconut milk and thyme until just warm then pour over the layered mixture cover and bake for 40 minutes. Serve with fresh fruit.
Note: if using salt cod boil fish for 10 minutes first to release some of the saltiness.
Try with:

Sorrel or Fat Bird  Sauvignon Banc from New Zealand                   Cheers!!