10+ Best Grenadian Recipes You Need To Try Once

Grenada is a hidden culinary gem in the Caribbean, known for its lush spices, fresh produce, and bold flavors that pack a punch.

Dubbed the “Spice Isle,” Grenada’s cuisine is a beautiful blend of African, Indian, and European influences.

Every bite tells a story—whether it’s a hearty stew or a tropical dessert, these dishes will transport you straight to a warm Grenadian beach.

Get ready to explore the heart and soul of Grenadian food. These 11 recipes will have you drooling, craving the taste of the Caribbean, and itching to hit the kitchen.

From savory one-pot wonders to sweet treats, we’ve got you covered with dishes you have to try at least once.

1. Oil Down — Grenada’s National Dish

Oil Down is Grenada’s ultimate comfort food—a rich, flavorful one-pot meal that brings everyone to the table.

This dish combines breadfruit, salted fish, callaloo, and coconut milk, simmered slowly to perfection.

The name comes from the way the coconut milk reduces during cooking, leaving the ingredients coated in a savory, oily sauce.

Ingredients:

• 1 medium breadfruit, peeled and cut into chunks
• 1 lb salted cod or chicken (optional)
• 2 cups callaloo (or spinach)
• 2 cups coconut milk
• 2 carrots, sliced
• 2 green bananas, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric
• Salt and pepper to taste

How to Make It:

1. Soak the salted cod in water overnight, then rinse and set aside. If using chicken, season it with salt, pepper, and turmeric.
2. Heat oil in a large pot, then sauté onions, garlic, and carrots until fragrant.
3. Add breadfruit, green bananas, and salted cod or chicken. Pour in the coconut milk and bring it to a simmer.
4. Add callaloo, cover, and let it cook over low heat for about an hour until the liquid is mostly absorbed and the breadfruit is tender. Stir occasionally to prevent sticking.

Why did this make it to our list?
Oil Down is a must-try because it’s Grenada in a pot—hearty, flavorful, and made for sharing. It’s the dish every Grenadian grows up eating.

2. Grenadian Lambie Souse (Conch Salad)

If you’re a seafood lover, Grenadian Lambie Souse will blow your mind.

This refreshing salad uses tender conch meat, seasoned with lime juice, herbs, and fresh vegetables. It’s light, tangy, and perfect for warm weather.

Ingredients:

• 1 lb conch meat, cleaned and chopped
• 2 limes (juiced)
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 Scotch bonnet pepper, minced (optional)
• Fresh parsley and thyme, chopped
• Salt and pepper to taste

How to Make It:

1. Clean the conch thoroughly and boil it in salted water for 45 minutes until tender. Let it cool.
2. Dice the conch into bite-sized pieces.
3. In a large bowl, combine the conch, lime juice, cucumber, onion, Scotch bonnet pepper, parsley, and thyme. Season with salt and pepper.
4. Let it chill for at least an hour before serving.

Why did this make it to our list?
This dish captures the island’s love for fresh seafood and bold flavors. Lambie Souse is bright, refreshing, and oh-so-Grenadian.

3. Callaloo Soup

Callaloo soup is a silky, green soup made with fresh callaloo leaves, coconut milk, and spices.

Often served as an appetizer, this dish is rich in flavor and nutrients.

Ingredients:

• 2 cups callaloo (or spinach)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk
• 2 cups chicken or vegetable broth
• 1 sweet potato, diced
• 1 Scotch bonnet pepper (optional)
• Salt and pepper to taste

How to Make It:

1. In a large pot, sauté onions and garlic until fragrant. Add sweet potatoes and callaloo leaves.
2. Pour in the broth and coconut milk. Bring to a boil, then reduce to a simmer for 20-25 minutes.
3. Blend the soup until smooth and creamy. Add salt and pepper to taste.

Why did this make it to our list?
Callaloo Soup is a Grenadian classic, combining earthy greens and creamy coconut for a comforting bowl of deliciousness.

4. Grenadian Pepper Pot

Pepper Pot is a bold and flavorful stew packed with tender meat and greens, simmered in a rich broth.

While it shares a name with dishes from other Caribbean nations, Grenadian Pepper Pot has its unique twist, thanks to a generous blend of local spices and vegetables like callaloo and okra.

Ingredients:

• 1 lb beef or chicken, cut into chunks
• 1 lb callaloo or spinach
• 2 cups okra, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 green bell peppers, diced
• 1 Scotch bonnet pepper (whole, optional)
• 4 cups beef or chicken broth
• 1 tsp allspice
• Salt and black pepper to taste

How to Make It:

1. Season the meat with salt, pepper, and allspice. In a large pot, brown the meat on all sides.
2. Add the onion, garlic, and bell peppers, sautéing until soft.
3. Pour in the broth and bring it to a boil. Add the okra and whole Scotch bonnet pepper.
4. Lower the heat and simmer for about an hour, stirring occasionally. Add callaloo in the last 10 minutes.

Why did this make it to our list?
Pepper Pot is a rich and warming dish that showcases the heart of Grenadian cuisine. It’s hearty, spicy, and full of bold Caribbean flavors.

5. Grenadian Fish Stew

Grenadian Fish Stew is all about fresh catch simmered in a rich tomato-based sauce with herbs and spices.

The key to this dish is using fresh, flaky fish and allowing the sauce to soak into every bite.

Ingredients:

• 1 lb fresh white fish (snapper or kingfish works best)
• 2 limes (juiced)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups diced tomatoes
• 1 green bell pepper, sliced
• 1 tsp thyme
• 1 Scotch bonnet pepper (optional)
• 2 cups fish stock
• Salt and pepper to taste

How to Make It:

1. Clean the fish and marinate it with lime juice, salt, and pepper for 20 minutes.
2. In a pot, sauté onions, garlic, and bell peppers until soft. Add the tomatoes and thyme.
3. Pour in the fish stock and bring to a boil.
4. Add the fish and simmer for 20 minutes until tender. Remove the Scotch bonnet if using before serving.

Why did this make it to our list?
This fish stew is light, flavorful, and comforting, bringing together Grenada’s love for fresh seafood and bold spices in one bowl.

6. Crab Back

Crab Back is a show-stopping Grenadian appetizer made with fresh crab meat, breadcrumbs, herbs, and spices, all baked to golden perfection inside the crab’s shell.

It’s like a Caribbean take on stuffed crab, and trust me—it’s a must-try!

Ingredients:

• 1 lb crab meat (fresh or canned)
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, finely chopped (optional)
• ½ cup breadcrumbs
• ¼ cup grated cheese (optional)
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

How to Make It:

1. Preheat the oven to 375°F.
2. In a skillet, sauté the onion, garlic, and Scotch bonnet pepper until fragrant. Add the crab meat and season with salt and pepper.
3. Stir in the breadcrumbs and parsley. Remove from heat and spoon the mixture into cleaned crab shells (or ramekins).
4. Top with cheese (if using) and bake for 15-20 minutes until golden brown.

Why did this make it to our list?
Crab Back is the perfect appetizer for seafood lovers. It’s savory, spicy, and packed with the bold flavors Grenada is known for.

7. Grenadian Sweet Potato Pudding

Sweet Potato Pudding is a beloved Grenadian dessert that’s rich, moist, and packed with warm spices like cinnamon and nutmeg.

Think of it as a Caribbean twist on sweet potato pie, but denser and more flavorful.

Ingredients:

• 2 large sweet potatoes, grated
• 1 cup coconut milk
• ½ cup brown sugar
• 1 tsp cinnamon
• 1 tsp grated nutmeg
• 1 tsp vanilla extract
• ½ cup raisins (optional)
• Pinch of salt

How to Make It:

1. Preheat the oven to 350°F and grease a baking dish.
2. In a large bowl, mix the grated sweet potatoes, coconut milk, sugar, cinnamon, nutmeg, vanilla, raisins, and salt.
3. Pour the mixture into the baking dish and bake for 1 hour or until firm and golden brown.

Why did this make it to our list?
Sweet Potato Pudding is a crowd-pleaser with its warm spices and moist texture. It’s a true taste of Grenadian home cooking.

8. Grenadian Coconut Drops

Coconut Drops are chewy, sweet snacks made with fresh grated coconut and spices.

These little bites are perfect for satisfying your sweet tooth without being overly rich.

Ingredients:

• 2 cups grated coconut
• 1½ cups brown sugar
• 1 tsp grated nutmeg
• 1 tsp vanilla extract
• ½ cup water

How to Make It:

1. In a pot, combine coconut, sugar, nutmeg, vanilla, and water. Cook over medium heat, stirring constantly until the mixture thickens and caramelizes.
2. Drop spoonfuls onto a greased baking sheet and let them cool until firm.

Why did this make it to our list?
Coconut Drops are a taste of Grenadian street food, simple yet packed with tropical flavor in every bite.

9. Oil Down

Oil Down is Grenada’s national dish and the ultimate comfort food.

It’s a one-pot meal made with salted meat, breadfruit, callaloo, dumplings, and coconut milk—all simmered until tender and infused with Caribbean spices.

It’s hearty, filling, and unapologetically bold in flavor.

Ingredients:

• 1 breadfruit, peeled and cut into chunks
• 1 lb chicken or fish (or both)
• 1 lb callaloo (or spinach)
• 2 cups coconut milk
• 2 cups water
• 2 carrots, sliced
• 2 green bananas, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric
• Salt and black pepper to taste

How to Make It:

1. Layer the breadfruit, meat, callaloo, carrots, green bananas, onion, and garlic in a large pot. Season with turmeric, salt, and pepper.
2. Pour in the coconut milk and water. Cover the pot and bring to a boil.
3. Reduce the heat to low and let it simmer for about an hour, stirring occasionally, until everything is tender and the liquid has reduced to a thick sauce.

Why did this make it to our list?
Oil Down is the soul of Grenadian cuisine. It’s a true one-pot wonder that captures the island’s rich culinary heritage in every bite.

10. Grenadian Lambie Souse

Lambie Souse, or conch salad, is a refreshing seafood dish made with tender conch meat marinated in lime juice, onions, and spices.

It’s light, zesty, and a great way to cool off on a warm Caribbean day.

Ingredients:

• 1 lb conch meat, cleaned and diced
• 2 limes (juiced)
• 1 small onion, thinly sliced
• 1 cucumber, diced
• 1 Scotch bonnet pepper, finely chopped (optional)
• 1 tsp thyme
• Salt and pepper to taste

How to Make It:

1. Place the diced conch in a bowl and marinate it with lime juice, salt, and pepper for 30 minutes.
2. Add the onion, cucumber, Scotch bonnet, and thyme. Mix well and let it chill in the fridge for at least an hour.
3. Serve it cold as a refreshing salad or side dish.

Why did this make it to our list?
Lambie Souse is a refreshing twist on seafood, blending citrusy flavors with the natural sweetness of conch for a bright, tangy bite.

11. Grenadian Spice Cake

Grenadian Spice Cake is a moist and flavorful dessert bursting with cinnamon, nutmeg, and ginger—the very spices that Grenada is famous for.

It’s the kind of cake you’ll want with a hot cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1 cup unsalted butter, softened
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground ginger
• 1 tsp baking powder
• ½ cup milk

How to Make It:

1. Preheat the oven to 350°F and grease a cake pan.
2. In a bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well.
3. Stir in the vanilla, cinnamon, nutmeg, and ginger.
4. Gradually add the flour and baking powder, alternating with the milk, until the batter is smooth.
5. Pour the batter into the pan and bake for 35-40 minutes or until a toothpick comes out clean.

Why did this make it to our list?
Grenadian Spice Cake is pure comfort. The warm spices and rich texture make it an irresistible treat you won’t forget.

Conclusion

Grenadian cuisine is a true celebration of Caribbean flavors—bold, fresh, and comforting all at once.

Whether it’s the rich, coconut-infused Oil Down or the sweet and spicy.

Grenadian Spice Cake, every dish tells a story of the island’s culture and heritage.