If you follow me on social media, you may have noticed I spent two weeks in Grenada over Thanksgiving. During that time Brandy and I attended the Pure Grenada Nutmeg Spice Festival and explored the island’s vibrant food scene.
We enjoyed warm weather (Air conditioning is rare on much of the island), seafood, nightly desserts, unfamiliar tropical fruits, and nutmeg used in nearly everything.
One of the most memorable days was when Jen, a festival organizer, invited us into her home. Her husband Christopher taught us to prepare traditional Grenadian dishes: chicken stew, pumpkin mash, callaloo, and sorrel juice.
GRENADIAN CHICKEN STEW
We discovered a few culinary habits that stood out. Grenadians are meticulous about cleaning chicken. Christopher rinsed the drumsticks multiple times, rubbed them with fresh lime juice, peeled off the skin, and rinsed again. Having grown up without reliable electricity, he learned practical food-safety techniques that rely on simple, fresh ingredients rather than refrigeration.
After cleaning, the drumsticks were combined with onion, garlic, red bell pepper, carrots, curry powder, and a mixed poultry seasoning containing basil, dill, and paprika.
The most distinctive step is caramelizing sugar in the bottom of the pot before adding the chicken. Christopher heated a large spoonful of regular sugar, stirring as it melted and shifted from clear to yellow to deep brown. You must watch closely — there are only seconds between perfect caramelization and burning. At that deep brown stage the sugar loses its overt sweetness and becomes a savory, complex base that deepens the stew’s flavor.
Once the chicken goes in, it’s mixed with the caramel and enough water is added to reach the top of the pieces without covering them. Christopher’s final touch is a small splash of ketchup before covering the pot. He explained that plain water is traditional and preferred over broth to keep the dish simple and economical. Tomato paste or sauce would make the stew taste too tomato-forward — ketchup adds just a subtle balance without changing the classic profile.
The stew simmers for about an hour until it develops a rich brown color and just enough pan juices remain for serving. The result is comforting and deeply flavorful.
GRENADIAN PUMPKIN MASH AND CALLALOO
For sides we prepared pumpkin mash and callaloo. Pumpkin grows abundantly across the island, and unlike many Western preparations, it’s served savory rather than sweet. Grenadian pumpkin dishes are typically seasoned with onions, garlic, and mild curry — no cinnamon or brown sugar — which was surprising given how commonly nutmeg appears elsewhere in local cuisine.
We chopped pumpkin with onions and garlic, added a pinch of curry, then boiled the mixture with a little water until tender. The water is not drained; the pumpkin is mashed into a smooth, savory puree that complements the stew.
Callaloo is Grenada’s signature leafy green — ubiquitous on menus and in home cooking. Unlike quick-sauteed spinach, callaloo requires long cooking so the tough leaves and stems break down into a tender, almost creamy consistency. For our callaloo, we simmered it with garlic, onion, a touch of nutmeg, and a splash of water, then mashed it into a deep green puree.
HOW TO MAKE GRENADIAN SORREL JUICE
The final treat was sorrel juice. Sorrel, a hibiscus relative, grows everywhere in Grenada — in yards and markets alongside breadfruit, pineapple, okra, and bananas. Sorrel juice is as common there as orange juice is at home.
To make the drink, the sorrel flowers are boiled with fresh ginger and cinnamon sticks for about 15 minutes, then removed from heat and left to steep until cool. Sugar is added to taste; some batches are quite sweet, so you can adjust the level to let the tart, floral notes shine through. The finished beverage is refreshing and widely enjoyed across the island.
After a few bites of this home-cooked meal, I left for a Hash run in the north of the island — a muddy trail run marked by confetti, food, and beer — but even with all the fancy dining we experienced, this simple Grenadian meal remained one of the highlights of the trip: honest, comforting, and full of local flavor.
MORE RECIPES LIKE THESE:
Air Fryer Chicken Leg Quarters
Sautéed Beet Greens and Swiss Chard
Creamy Cauliflower Pumpkin Mash
Cranberry Raspberry Chia Lemonade