Well Fed Network

Hiking through the rainforest in Grenada recently I saw nutmeg, cinnamon and sorrel growing. Tasting my way around the island was a palate opener, as the locally grown spices are so fresh and used in such unique ways; I came back bursting with new ideas.  I have always avoided using nutmeg in many recipes, but after tasting such fresh, locally grown nutmeg, and overhearing that “nutmeg is the new salt,” I am now incorporating it into more recipes.

While in Grenada, I took part in a cooking class at the Maca Bana Villas, with the Aquarium Restaurant, using fresh locally grown vegetables, spices, and freshly caught grouper. We also used Callaloo which grows in the rainforest and other places on the ‘Spice Island’, and used liberally in recipes, such as Callaloo soup, lasagna, and risotto.   The taste is similar to spinach, which can be used as a substitute in the following recipes.

Callaloo Soup – 4 servings

3 packs of chopped callaloo – substitute with 3 lbs of spinach
2 medium onions
4 peppers
2 cloves garlic
1 tbsp olive oil
1 nutmeg
8 cups of water
1 pinch of sugar
Salt and pepper to taste

Chop the onions in small cubes, shop the  peppers and the garlic. Sautee in the olive oil in a large pot. Add water and the callaloo. Boil for about 10 minutes. In the meantime, grate the nutmeg. Add sugar, nutmeg, salt and pepper to taste (after the 10 minutes). Blend the soup and serve hot.

Callaloo Scented Sweet Mashed Potatoes

1 lb sweet potatoes
1 medium onion, finely chopped
1 pack of chopped Callaloo leaves or 1 lb of spinach leaves
2 peppers
1 tablespoon of olive oil
1 stick of butter
salt and pepper to taste
Peel and boil the sweet potatoes for about 10 minutes or until soft, then mash the potatoes. Saute the onion, peppers and callaloo in olive oil until callaloo is soft. Mix onion, peppers, and callaloo with the butter and the mashed potatoes.  Salt and pepper to taste.

West Indian Fried Fish
4 servings

2 lbs of filleted fish, such as grouper
2 eggs
½ lb flour

Sauce

1 onion
2 cloves garlic
2 peppers
1 red bell pepper
1 large tomato
2 tbsp ketchup
2 cups water
Salt and pepper

Sauce:  Chop the onion, the peppers, and the bell pepper into julienne slices and finely chop the garlic. Cut the tomato into julienne slices and remove the seeds. Heat vegetable oil in a pot and sautee the onion, garlic, and pepper. Add a pinch of flour to thicken the sauce and stir until dissolved. Add the water and the ketchup. Boil until the sauce is reduced to about 1.5 cups.  Add the tomato and the bell pepper and take off the heat, add salt and pepper.

Recipes provided by Maca Bana Villas and the Aquarium Restaurant, Point Salines, St. George’s, Grenada,  www.macabana.com