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Grenada: Chocolate Mousse


8 oz Grenada chocolate
2 oz unsalted butter
9 egg whites
6 egg yolks
4 oz caster sugar


Place the broken chocolate in a heat proof bowl. Melt the chocolate in the oven in a very low heat (75-100 degrees). It should melt in about 5 minutes. Keep checking it with a fork. When melted, take out of the oven and beat with the butter in a large bowl.

Using a electric beater, whisk the egg whites until frothy. Add a tablespoonful of sugar and continue beating on a low setting. When the egg whites are stiff, slowly shake in the remaining sugar, and continue beating slowly. If you are too quick, the eggs will liquefy. Beat the meringues to make it strong and elastic and then mix in the egg yolks.

Stir half the egg mixture into the chocolate and butter mix. Fold in the remaining egg with a large wooden spoon, working in from the outside, slowly and calmly. You need not worry about the mousse setting while you work, as the butter keeps it soft.

Pour into a large souffle dish or individual ramekins and refrigerate.

Grenada: Cheddar and Tuna Fish Pie


1 pound potatoes (boil and mash ahead of time) or yams
1 pound cold boiled fresh tuna fish
1 small lime
2 tbsp.s fresh parsley, chopped
1 tsp. ground white pepper
1 tsp. sea salt
1 white onion, minced
1/2 cup grated sharp cheddar cheese
1 cup cream
2 tomatoes, sliced
1 tbsp. real butter
1 large egg, beaten
2-3 tbsp. breadcrumbs


Preheat the oven to 350 degrees.
Grease the bottom of a baking dish.
Cover the bottom of the dish with half of the mashed potatoes (or mashed yams).
Shred the tuna fish and arrange it on top of the potatoes.
Season the fish with juice from the lime.
Sprinkle on ¼ cup of the grated cheddar.
Top with the spices, salt, and onion.
Pour in the cream.
Add the tomato slices.
Top with the remaining mashed potatoes (or yams).
Lightly sprinkle some of the remaining grated cheese on top of the second potato layer.
Dot the “pie” with butter and cover it with one beaten egg.
Top the pie with breadcrumbs.
Bake the pie for 18 to 20 minutes.
Garnish with any remaining parsley.
Serve your delicious pie warm.

Grenada: Coconut Pineapple Carrot Cake


1 ½ cups granulated sugar
4 eggs
½ cup coconut milk
3 medium carrots (grated)
1 cup chopped walnuts
1 ½ cup vegetable oil
2 cups flour
2 ½ tsps cinnamon
1 cup crushed pineapple
1 pkt (8oz) cream cheese
1 tsp vanilla essence
2 tbsps carnation evaporated milk
½  cup butter
3 cups icing sugar

Beat sugar, oil and eggs to thoroughly combine in a bowl, mix flour, coconut milk, baking powder, salt and cinnamon slowly, add flour mixture to sugar mixture, stir in carrot, pineapple and walnut. Pour batter into 2 greased 8” layer cake pans and bake in a preheated oven at 350˚ F for 1 hour or until done. Cool cakes completely.
Beat cream cheese, butter & vanilla until smooth and fluffy. Add icing sugar and milk gradually, beat until well combined, spread frosting between and on cakes and decorate as desired.

Grenada: Banana Salad


3 ozs green peas (pigeon)
½ medium size onion
2 sweet peppers
3 tbsps mayonnaise
6 lettuce leaves
1 medium carrot (cooked and diced)
Salt to taste

Peel bananas and wash with lime; cook in boiling salted water; Grate onion, put aside. Drain off water and dice bananas while warm. Add peas, carrots, grated onion and mayonnaise. Mix well. Serve on a bed of lettuce leaves.

Grenada: Fish Loaf


1 lb minced fish
1 cup soft bread crumbs
1 egg (beaten)
1 tsp lime juice
1 tsp black pepper
3 tbsps chopped herbs
⅟2 tsp ground clove

Combine all ingredients and mix well. Put into greased loaf tin and bake in a moderate oven (350˚) for 20-30 minutes. Slice on the diagonal. Serve with a green salad.

1 lb cooked salt fish (flaked)
8 ozs cooked potatoes (mashed)
1 oz butter
3 tomatoes (sliced)
3 small onions (sliced)
1 raw egg (lightly beaten)
1 tsp chopped parsley
1 hardboiled egg (sliced)
1 small green pepper (deseeded and chopped)
¾ pint milk
1 tbsp Worcestershire sauce
1 oz breadcrumbs

Grease a pie dish with the butter. Put in a few slices of hard-boiled egg, cover with layers of fish, the rest of the egg, onion rings, tomato slices and pepper pieces. Beat the raw egg in the milk, add the salt and pepper and beat lightly, add the Worcestershire sauce and beat again. Pour the mike mixture over the fish, spread mashed potato over the top, and sprinkle with bread crumbs and parsley. Bake in a hot (400˚F) oven for 30 minutes.

Grenada: Pumpkin Punch


2 cups cooked mashed pumpkin
2-4 cups Seville orange or orange juice
Sugar to taste

Blend pumpkin to a fine puree. Add to juice and mix well. Add sugar and sweeten to taste. Serve over crushed ice.

Grenada: Mango and Paw Paw Punch


1 cup Mango pulp
1 cup fresh orange juice
4 cups water
1 tsp grated orange rind
1 cup Paw paw pulp
¼ cup lime juice
Sugar for taste

Crush slices of mango and pawpaw to make pulp. Add other ingredients, blending well. Sugar to taste and serve chilled or with cracked ice.

Grenada: Roast Pork


Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley
Black Bean, Heart of Palm and Corn Salad:
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

Roast Pork:
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 3/4-pound pork tenderloins

1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice


For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving).
   For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
   For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate).
   Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

Servings Size: 4

Grenada: Baked Stuffed Breadfruit


1 whole breadfruit
Salt and pepper
1/2 lb. minced meat
1/4 lb. minced ham
1 onion, chopped
1 tomato, chopped
1 oz butter
1 clove garlic


Parboil breadfruit in salted water. Sauté onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper. Peel and core the breadfruit, fill with mixture, brush with butter and bake in greased dish in moderate oven for about 30 minutes, basting from time to time. Serve hot.

Grenada: Stuffed Breadfruit


1 lb. ground beef
2 tbs. seasonings (ground)
1 small onion,
chopped salt and black pepper
2tbsp. cooking oil
2 tbs. tomato paste
1/4 c. water
1 breadfruit


Scoop out heart of breadfruit. Cook ground beef with seasonings, onion and tomato paste. Drain off excess oil Stuff breadfruit with mixture, replace stem and roast in hot oven 425 f for another half hour. Test to see if breadfruit is tender with fork or skewer. Variation: in place of ground beef, you could use 1/2 lb. beef and 1/2 lb. Pork or flaked fish and spicy tomato sauce.