Second Spin, Country 67: Grenada [International Food]

Boil the salted meat for 20 minutes to an hour and then drain.

In a bowl, mix the flour, salt, and baking powder.

Mix in the vegetable oil and gradually add the lukewarm water to achieve desired consistency.

Drop spoonfuls of the dumpling mixture into boiling water and boil for 3 to 4 minutes until cooked through.

In a large pot, layer the chicken parts seasoned with salt and pepper.

Add a layer of garlic, red bell pepper, onion, celery leaves, and chopped celery, seasoned with salt and pepper.

Add turmeric, thyme, and basil.

Layer in the breadfruit, yams, green bananas, and carrots, seasoned with salt and pepper.

Add scallions and the rinsed salted meat.

Pour in the coconut milk and add the hot peppers.

Bring to a boil and reduce to a simmer.

Layer in the cabbage quarters and wedging the dumplings.

Cover tightly with a lid and simmer for 45 to 50 minutes.

Uncover and scoop layers of greens, cabbage, dumplings, yams, carrots, green bananas, and meats onto plates.

Equipment Needed

Allergens