Chocolate Grenada Recipes

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GRENADE LAUNCHER



Grenade Launcher image

To help put that extra BANG into your night!

Provided by Beans

Categories     Drinks Recipes     Shot Recipes

Time 1m

Yield 1

Number Of Ingredients 2

¾ fluid ounce peach schnapps
½ fluid ounce 151 proof rum

Steps:

  • In a shot glass, combine peach schnapps and rum. Drain entire contents into your mouth, and swallow.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 9.9 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.6 mg, Sugar 9.1 g

RENZ @ HOMEMADEZAGAT



Renz @ HomeMadeZagat image

A popular Caribbean beverage, chocolate tea or cocoa tea is the Caribbean hot chocolate infused with spices of cinnamon and nutmeg.

Provided by Renz @ HomeMadeZagat

Categories     drinks, beverages

Time 15m

Yield Serves 4

Number Of Ingredients 7

1/2 cup grated raw cocoa
1 1/2 cups water
1 1/2 cups milk of your choice
1 pinch of salt
1 stick cinnamon
1 pinch nutmeg
Sweetener of choice

Steps:

  • Add water to pot along with cinnamon, nutmeg, salt, and bring to boil
  • Add chocolate and stir in
  • Lower heat to simmer making sure not to burn. Simmer for about 5 to 8 minutes
  • Add milk
  • Add sweetener to taste (I used about 1/3 cup of condensed milk)

GRENADA CACAO TEA



Grenada Cacao Tea image

Have an antioxidant-rich cup of organic cocoa tea straight from the rainforest.

Provided by Rebecca Forstadt Olkowski

Categories     drink

Time 15m

Number Of Ingredients 8

3 cocoa balls
5-6 cups of water
splash vanilla extract
¼ tsp ground nutmeg
2 sticks cinnamon
1 bay leaf
sugar to taste
1 cup of of milk or plant-based milk

Steps:

  • Put 3 organic cocoa balls into a pot
  • Pour 5-6 cups of hot water over them and boil
  • Add 1 large bay leaf
  • Add 2 sticks cinnamon
  • Stir for about 4 minutes
  • Add the milk and simmer for about 2 minutes to allow the spices and sugars to blend.
  • Strain into mugs.

GRENADIAN SPICE CAKE



Grenadian Spice Cake image

This recipe hails from Grenada-and would be a grand finishing touch to your favorite Caribbean or spicy meal. Dust with confectioners' sugar and serve with fresh fruits of the season.

Provided by MARBALET

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
1 ½ teaspoons grated lime zest
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
3 eggs
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together the flour, baking powder and salt, set aside.
  • In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
  • Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 88.2 mg, Fat 17.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.4 g, Sodium 63.5 mg, Sugar 25.7 g

GRENADA SPICE CAKE



Grenada Spice Cake image

This recipe comes from the Caribbean Island of Grenada, known the world over as "The Spice Island." Use freshly grated nutmeg which has a lemon sweet delicacy that does not exist in the commercially ground. Although Grenadians sometimes spread a vanilla or chocolate butter cream icing over the cake, the cake is best left unfrosted. This cake is especially good with fresh sliced peaches, nectarines, plums or sectioned navel oranges. It's even better with any of these fruits spooned on top.

Provided by Olha7397

Categories     Dessert

Time 1h45m

Yield 1 loaf cake

Number Of Ingredients 11

2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 lb cold unsalted butter, cut into pats
1 1/2 cups sugar
1 1/2 teaspoons finely grated lime rind (green part only)
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 large eggs, at room temperature
1/2 cup milk, at room temperature

Steps:

  • Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light-no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.) Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.).
  • Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
  • Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake.
  • Jean Anderson Cooks.

Nutrition Facts : Calories 4014.9, Fat 206.9, SaturatedFat 125, Cholesterol 1139.6, Sodium 773, Carbohydrate 500.6, Fiber 8, Sugar 302.4, Protein 50.8

OIL DOWN



Oil Down image

If there was one dish that really represents Grenadian cuisine, it is definitely the oil down. This is the traditional dish of the island.

Provided by Vera Abitbol

Categories     Main Course

Time 1h10m

Number Of Ingredients 20

2 lb salted cod (, cut into chunks)
1 large breadfruit (, peeled and cut into pieces (or 2 potatoes))
½ lb taro leaves ((or spinach leaves), chopped)
2 stalks celery
3 carrots (, sliced)
1 green bell pepper (, finely chopped)
3 onions (, sliced)
2 cloves garlic (, crushed)
2 red hot peppers (, thinly diced)
2 sprigs thyme
A few stems of chives (, finely chopped)
1 teaspoon turmeric
1 tablespoon fresh ginger (, finely grated)
½ teaspoon nutmeg
2 tablespoons fresh parsley (, finely chopped)
½ cup coconut milk
1 cup heavy cream
Salt
Pepper
5 tablespoons canola oil

Steps:

  • Cut the cod into large pieces and place in a colander.
  • Immerse the colander into a large container filled with water and put it in the refrigerator.
  • Desalt for 24 hours, changing the water as often as possible.
  • In a cast iron pan preferably, sauté the onions over medium-low heat.
  • Add the hot pepper, garlic, chives, ginger, thyme, and parsley and cook for one minute, stirring constantly.
  • Add the breadfruit, carrots, green bell pepper, celery and taro leaves.
  • Mix well and cook for 5 minutes over medium / high heat.
  • Add coconut milk, heavy cream, nutmeg and turmeric.
  • Carefully place the fish in the sauce.
  • Add salt and pepper.
  • Cook for 50 minutes total. 25 minutes over medium heat and 25 minutes over low heat until sauce is reduced.

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