Here at True Blue Bay Boutique Resort we love for our guests to get the complete Grenada experience. That includes a taste of our authentic local cuisine. And by local cuisine we mean what you might be served if you stayed in a Grenadian home. That is why, many years ago, we started hosting a homestyle cooking demonstration at our restaurant, Dodgy Dock, every Thursday from 3pm to 4pm, with now famed and extremely lovable local cooks Esther and Omega.
Apart from teaching our guests how to cook Grenadian homestyle dishes,this entertaining pair like to do what we call “throw talk” for one another. If you are a regular attendee (like many of our friends from the cruiser community) you may know about Omega somewhat resentfully mentioning Esther “special secret seasoning sauce” , or when our resident photog appears and Omega pauses to tell him to be sure to get her good side…finger pointed and face serious. Both the food and the personalities are rich in Grenadian flavour.
When you come to our cooking class there is a high likelihood that you will be schooled not only in the most tasty flavour combinations of our local herbs and spices but also their various traditional uses to prevent and cure ailments. It is a real immersion into the world of the typical Grenadian kitchen with a focus on local and seasonal ingredients- complete with freshly invented dishes including brand new combinations that Esther thinks “should taste good” and “hopes it turns out how imagined”.
Callaloo Chicken n’ Nutmeg Sauce is a true favourite- an oldie but a goodie.
Callaloo is what some refer to as the Grenadian version of spinach- although they are completely different. It is the large green leaf of the ground provision dasheen that grows in water saturated ground. Callaloo is traditionally made into a stew side dish or a soup with generous amounts of coconut milk and is a beloved ingredient in our national dish – Oil Down. Callaloo is rich in iron, protein, antioxidants and provides heaps of fiber.
Nutmeg is something almost every Grenadian is proud of. Up until 2004 our island was the second largest producer of the crop after Indonesia. It has be referred to as our “black gold”. The sumptuous creamy sauce- a fusion of coconut milk, cooking cream and nutmeg is perfectly balanced in sweet and savory notes and thus the ideal complement to this hearty flavourful main dish.
Check out our youtube channel to watch the cooking video.
1/2tsp Thyme & Chives
Salt and black pepper to taste
Season the chicken breasts & set aside.
Sautee callaloo with onions, garlic & thyme, spring onion and 1tsp brown sugar for 15-20 minutes and seasoned with salt & black pepper to taste.
Stuff chicken breast with cooked callaloo, grill until fully cooked.
1 cup Coconut Milk
1 cup Cooking Cream
1 tsp Nutmeg (grated)
1 cup Coconut Cream
2 tbsp nutmeg syrup
2 tbsp white wine
In small saucepan, reduce wine, add grated nutmeg and syrup. Add coconut milk, bring to boil, then add cooking cream, stir in coconut cream and simmer for 3 minutes
Drizzle nutmeg sauce over callaloo stuffed chicken breasts.
Join us every Thursday from 3pm to 4pm at Dodgy Dock to experience this cooking class in person.
Leave a comment and tell us how your callaloo chicken turns out, include pictures!. Know that you can replace callaloo with spinach or any other leafy green you like if callaloo is not readily available to you- put your own spin on it with something local and seasonal in your part of the world! We are excited to read your comments and see your creations.
Check out our website for all of our other activities hosted weekly at the resort.