This flag was adopted in 1974 to replace the temporary flag which had been instigated during Grenada’s period under rule of the British empire. The flag contains a nutmeg at the hoist triangle which represents Grenada’s main export – the nutmeg!
DishesSorrel Drink, Sweet Potato Pone
Time 1 hr
Effort 3/10
Rough cost £4
Capital St George’s
Population 111,000 (194th largest)
Land mass 348 km2 (184th largest)
Languages English (official)
Religions86% Christianity


Grenada is an island nation in the West Indies consisting of three main island masses and a collection of smaller islands (the Grenadines). Grenada is known as the ‘island of spice’ due to its production of nutmeg and mace. Grenada was inhabited by indigenous South Americans until Columbus and the Europeans colonised the islands in 1650. Grenadians gained their independence back in 1974. Following some inter-party violence in the aftermath of the colonial pull-out, Grenada has remained a politically stable and prosperous nation since 1983.

Grenadian culture is heavily influenced by the nation’s African roots – its cuisine too! Its national dish is called Oil down and is a stew of assorted pork meat cooked in coconut milk with potato, yams, and fresh dumplings. However, we made sweet potato Pone: a classic and easy-to-make dessert cooked prolifically throughout the Caribbean and West Indies islands. We also made a typical Grenadian sorrel drink, which was refreshing and tasty. Both recipes call for nutmeg, which is the staple crop of Grenada.


Sweet potato Pone (vegan)


  • 2 lbs sweet potato, grated (squeeze excess water out)
  • 1 tin coconut milk
  • 1 cup brown sugar
  • 2 tsp vanilla essence
  • 2 cup plain flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp salt


  1. Preheat the oven to 180 C and grease a 9-inch cake tin.
  2. In a large bowl add the grated sweet potatoes, coconut milk, sugar, spices and salt. Add in the flour and mix well into a smooth batter.
  3. Pour the pone batter into the tin and bake for 45 minutes or until the mixture is set.
  4. Allow the pone to cool before slicing and enjoying with some coconut custard!

Grenadian Sorrel Drink


  • 8 ounces sorrel (we used dried hibiscus!)
  • 2 cinnamon sticks
  • 12 whole cloves
  • 1 big bit of fresh orange peel
  • 3 bay leaves
  • 11 cups water
  • 12 cups light brown sugar
  • *we also added a lil’ bit of nutmeg


  1. In a large pan, add the water, sorrel / hibiscus, cinnamon, cloves, orange peel and bay leaves. Put the lid on and bring the mixture to the boil. Turn off the heat and let the mixture infuse for at least 2 hours but ideally overnight.
  2. Strain the mixture through a sieve into your ideal container (jug, bottle, etc.). Dilute with more water to taste – not too sweet not too bitter. PUT IT IN THE FRIDGE!
  3. ENJOY with ice as it is or spice it up with some Caribbean rum.

Thank you and see you in Guadeloupe! M + B x

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