Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Bring a little Caribbean sunshine to your kitchen with Callaloo Soup, the velvety green soup that Grenadians turn to whenever comfort is called for. Fresh callaloo leaves are simmered with coconut milk, ginger and warm spices until the whole pot smells of the tropics. It is nourishing, naturally vegan and surprisingly quick to make, a bowlful of island flavour on an ordinary weeknight.
Looking for a dessert with a genuine touch of the tropics? Coconut Tres Leches is Grenada's answer, an airy sponge soaked in three different milks and perfumed with coconut until every forkful is cool, creamy and impossibly moist. It is the kind of pudding that turns up at christenings, birthdays and Sunday lunches across the Spice Isle, yet it is simple enough to make on an ordinary weekday. One spoonful and your kitchen might as well be facing the Caribbean Sea.
Fresh snapper, sweet root vegetables and a bright squeeze of lime simmer together into a bowl that tastes of sea air and warm spice. It is simple, restorative food, the kind of soup that needs barely half an hour on the hob yet carries the whole tropical character of the Caribbean with it.
Grenadian-spiced baked chicken with rice and peas, caramelized pumpkin and a quick cucumber salsa. The chicken marinates overnight in allspice, chilli and nutmeg, then roasts under a tangy, sweet sauce.
Meet Green Fig and Saltfish, the dish that Grenadians reach for when they want the island on a plate. Firm slices of green banana, the "fig" of the name, are simmered until tender and folded through flaky salt cod sautéed with onion, garlic, tomato and thyme. It is simple, thrifty cooking with real depth, the kind of plate that has fed families for generations and still turns up at Sunday tables and celebrations alike.
Few dishes capture the warmth of the Caribbean quite like Mannish Water, a deeply savoury goat soup that has long been the centrepiece of celebrations in Grenada. Slow-simmered until the meat falls apart and lifted by allspice, thyme and a generous squeeze of lime, it is the sort of food that gathers people around a table and keeps them there. Hearty, fragrant and wonderfully forgiving, it belongs at any gathering where good company matters as much as good cooking.
Meet Pelau, the one-pot rice dish that sits at the very heart of Grenadian home cooking. Tender meat, sweet peppers and fluffy rice simmer together in coconut milk until every grain has soaked up the aroma, with a splash of local rum rounding off the pot. It is generous, forgiving food, the kind of recipe that grew out of using whatever the kitchen had to hand and ended up becoming a national treasure.
Tender pigeon peas simmer together with rice, sweet onion and fresh herbs until every grain has taken on the warmth of the spices. It is the kind of everyday dish that fills a kitchen with the smell of the Caribbean, generous enough to stand alone at the family table, yet perfectly at home beside grilled meat or fish.
Meet Stewed Chicken, the dish that sums up everything good about Grenadian home cooking. Chicken is browned until burnished, then left to bubble away with curry powder, thyme, tomatoes and a handful of bright vegetables until it falls apart at the touch of a fork. It is slow food in the best sense, unhurried, generous and full of the warm, spicy character of the Caribbean. Serve it over rice or pasta and dinner turns into an island escape.
