Grenada (N. America) 12 January 2023

Grenada is located in the continent of North America. It has the Atlantic Ocean to the north and east, Suriname and Guyana to the southeast, Venezuela to the south, the Caribbean Sea to the west and Haiti and Puerto Rico to the far northwest.

The capital is St. George’s.

The official language is English.

The climate is equable, with varying temperatures and altitude. The rainy season is from June to December, with November being the wettest month. It lies south of the usual hurricane track, but sometimes it does occur.

The staple food are salted meat, chicken, fish, crayfish, sweet potato, coconut milk, tomato, onion, carrot, cucumber and many more amazing tastes (

GINGER CHICKEN (Grenada) (  

            – 4 chicken breasts

            – 1 small onion (chopped)

            – 1 tsp garlic

            – salt and pepper (to taste)

            – 1 tsp basil

            – 1-1/2 TBSP ground ginger

            – 1 tsp Worcestershire sauce

            – 1 dash msg (optional – can you believe people still use this?)

            – oil (for frying)

            – 1 TBSP margarine

            – 1 TBSP flour

            – 1 tsp chicken bouillon granule (or 1 cube)

            – ½ C water

            – ½ C sherry wine

            – parsley (to garnish)

  1. Marinate chicken with onion, garlic, salt and pepper, basil, ginger, Worcestershire & MSG for 1 hour, refrigerated.
  2. Saute chicken in oil until golden brown.
  3. Remove to baking dish.
  4. In skillet, add remaining ingredients except parsley.
  5. Simmer until it becomes thick and makes a nice sauce.
  6. Pour sauce on chicken breasts.
  7. Bake for 1-hour at 350F.
  8. Garnish with fresh parsley.

Here is how the ginger chicken looked. I marinated it overnight instead of just for an hour. I think the ginger really soaked into the chicken meat. Delicious flavor overall!!!


            – 1 – 2 TBSP Dijon mustard, or to taste

            – 2 – TBSP combination of honey and/or brown sugar

            – ½ jalapenos pepper, minced about 1 TBSP or more, adjust to taste

            – 2 TBSP red wine vinegar, or freshly squeezed lemon juice

            – 1 tsp garlic, minced

            – 1 tsp Caribbean hot sauce, adjust to taste

            – 2 TBSP extra-virgin olive oil

            – 6 C cored and shredded Napa, savoy, green and/or red cabbage

            – 1 large ripe mango, peeled, sliced or Julienne

            – 1 C shredded carrots

            – 2 – 3 diced scallion, more or less

            – white pepper to taste

            – ¼ C minced parsley leaves

            – ½ C nuts, almonds, sunflower seeds, more or less nut

            – salt to taste

  1. Combine all the dressing ingredients in a jar or bowl: honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapenos pepper, and olive oil.
  2. Shake like crazy – to emulsify for about 2 minutes.
  3. Set aside. Be sure to shake it before each use.
  4. Arrange cabbage coleslaw, carrots, scallions, and mango in a bowl.
  5. Add dressing to salad and toss to coat right before serving.
  6. Sprinkle with parsley and almonds.
  7. You may chill at this point.
  8. Serve when ready.

I could not find the Caribbean Hot Sauce, so used Gojujang instead. Still a great flavor throughout!!!


            – 2 C sifted all-purpose flour

            – ½ tsp baking powder

            – 1/8 tsp salt

            – 1-1/2 C white sugar

            – 1 C unsalted butter, chilled, cut into TBSP-sized pieces

            – 1-1/2 tsp grated lime zest

            – 1 tsp ground nutmeg

            – ½ tsp ground cinnamon

            – ¼ tsp ground allspice

            – 3 eggs

            – ½ C milk

  1. Preheat oven to 350 degrees F.
  2. Grease a 9×5 inch loaf pan.
  3. Sift together the flour, baking powder and salt, set aside.
  4. In a medium bowl, cream together the sugar and butter,
  5. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon, and allspice.
  6. Add the dry ingredients alternately with the milk, stirring after each addition.
  7. Pour batter into the prepared pan.
  8. Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.

I used a Bundt pan for this cake. All the spices really married well. Such a great cake!!!

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