We are back in the Caribbean visiting the islands of Grenada. Grenada is made up of one larger, main island and surrounding smaller islands. It is also known as the “spice isle” due to the abundance of spice plantations on the main island. Some of these spices include allspice, nutmeg, turmeric, bay leaves, cinnamon, cloves, and ginger. Nutmeg is the most abundant here and is even featured on the country’s flag. Rum is another famous export of this mighty Caribbean country, that being said it is safe to say they know how to make a mean fruity rum drink (my drink of choice). This country is additionally known for its stunning beaches, beautiful botanical gardens, and refreshing waterfalls.
The cuisine of Grenada as one might expect is full of spice and local produce. Seafood and various farmed meats are often included in meals as well. The national dish of Grenada is oil down, a very ambitious and traditional dish that includes several ingredients I couldn’t get my hands on such as breadfruit, pig tails, and taro leaves. I opted out to make a chicken stew inspired by a traveler’s visit where they ate this in a Grenadian’s home. The recipe can be found here.
The meal was pretty straight forward and allowed for me to multitask while it simmered away. It’s great to have those meals where you just throw all the ingredients together in a pot and voila you’ve got a meal! I had a difficulty time removing the skins fully from the thighs, but I feel it gives the broth a little more flavor.
YAY another amazing dish! This meal was insanely savory, delicious, and well-seasoned. There was a nice sweetness coming through with the ketchup and caramel. Although my dish came out a little more stew-like than the recipe it allowed us to appreciate a spicy and comforting broth that is by far the best broth I have ever had! Of course the chicken was fall off the bone tender and melted in your mouth.
We highly recommend this dish and rate it 9/10. We hope you try this one and let us know how it goes!
Welcome to another day traveling the globe by taste bud, today we land in the Caribbean on an island called Curaçao. You can find this Dutch island off the shores of Venezuela. It has a unique landscape that makes it stand out from the other Caribbean islands- it is a true desert island that receives little rain. Because of its dry climate growing crops is a challenge. When the Spanish came to the island and wanted to grow oranges they instead got small and tart fruit. Eventually it was discovered that the leaves from these plants were great to make liquor known today as blue curacao! This island of course has beautiful sandy beaches, incredible coral reefs, and a vibrant capital city know for its array of colors.
This gem of an island has strong European influence that can be found in its buildings, culture, and of course food. Dutch treats are enjoyed around the island along with Caribbean specialties. Keshi yena is considered to be the national dish of Curaçao which can be made vegetarian or with meat. It consists of cheese lined molds (such as a muffin tin or ramekins) filled with a savory filling that is baked until the cheese melts to completely enclose the center. You end up with several “cheese-castles” which is best served with a sliced up French baguette. The recipe I used can be found here.
When I was starting to make this dish I was surprised by the ingredients I was using. I would have never thought that raisins, capers, and soy sauce would be together as a part of this dishes filling! I found it tricky to cut the cheese thin enough to mold into my muffin tray, but I made it work. I used two different gouda cheeses (one older and one younger) which I felt elevated the meal.
Once I stuffed the cheese molded tray with the filling I used the remaining sliced cheese to encase the concoctions. Warning, there was a lot of grease that formed on the top of my tray and I had to keep dabbing it throughout the cooking time to avoid it dripping into the bottom of my oven. The author of this recipe used separate cooking dishes which may have eliminated this issue.
The end result once again surprised as with its complex and rich flavor. Most of my little cheese castles fell apart, but I was able to get a couple to stick together (shown above). We served them with the recommended baguette which we discovered tasted great with the keshi yena on top. Ian thought it reminded him of a lasagna in a way. If you don’t like your meals really cheesy this would probably be too much for you (or if dairy makes your tummy upset). We rated the dish 7.5/10.
Hey guys welcome to the American Samoa, the southern-most territory of the United States. It can be found hallway between New Zealand and Hawaii and is made up of 5 inhabited, volcanic islands and 2 coral atolls. One of the coral atolls, Rose Atoll, has sunk back into the ocean from the weight of coral and old lava, but was believed to have been covered in rainforests like the other surrounding islands. This country produces the most American football players than anywhere else in the world and makes the tuna canneries employ 80% of the islands natives. It also is home to one of the most remote national parks of the US and is spread over 3 of its islands- Tutuila, Ofu, and Ta‘ū. Pictured above is one of these islands beaches.
American Samoa cuisine is mostly filled with easily excessable foods found on or surrounding the islands. Such foods include coconut, fruit, seafood, rice, various livestock, and canned corn beef. A staple dish found here known as sapa sui or Samoan chop suey is unlike its American cousin with Asian influence. With that said it did not originate here and brought over from Chinese settlers in the 1840s. At the time there were laws prohibiting interaction with the Chinese settlers, but as time pasted many married native Samoans ultimately bringing us intertwined culture and cuisine.
I used this recipe which at first glance said to use mung beans and of course in western Maine I couldn’t find that so I looked the substitute which is green pigeon peas. I later read that glass noodles could be used and sadly did not have enough on hand for the desired amount. When it comes to mid week cooking I don’t always read my recipes over enough prior to execution day and I later find out things like this.. oh well. It was fairly simple to make and definitely did not need to be seasoned with salt (the amount of soy sauce used was salty enough in my opinion)
It was a nice mix up and was clearly reminiscent of its ancestry with the dominating soy sauce flavor. The fresh ginger also brought a mild warmth to the dish, but it did not wow us like others have. We rated it 6/10 and with more noodles and chicken vs ground meat probably could have scored a higher rating.
Next we head back to Europe and substitute beef for yet another lamb recipe (sorry not sorry)! Let us know if you tried this dish and had a different experience than we did!