Admiral Aldi

Today, I'm thinking of Grenada...

PROFILE

The State of Grenada lies between Trinidad and Tobago to the south and St. Vincent and the Grenadines to the north in the Eastern Caribbean. It is the southern-most of the Windward Islands.

Geography
Area: 344 sq. km. (133 sq. mi.); about twice the size of Washington, DC.
Cities: Capital--St. George's (est. pop. 33,734).
Terrain: Three volcanic islands (Grenada and the smaller islands of Carriacou and Petit Martinique) with a mountainous rainforest on the largest island of Grenada.
Climate: Tropical - avg. temperature of 75ºF (24ºC)

Literacy rate: 94%

Found on: http://www.state.gov/r/pa/ei/bgn/2335.htm

CULTURE

Next event is the Oyster Sailing Regatta in April of 2012.

A Short Glossary Of Grenadinese:

Soul Case: The human body "I work out me soul case today"

Day clean: Dawn

Acid: Liquor

Sankey: Religious song (After Rev. Ira David Sankey)

Zutt: Cigarette butt


Found on: http://www.cavehill.uwi.edu/bnccde/grenada/conference/papers/hughes.html

Cultural Norms:

Grenadian people like their greetings. Enquiries prefaced with a cheerful and polite “Good morning”, “Good day” are preferred.
When you pass someone on the street, it is considered polite to greet them, or at least nod your head in recognition.

As they say here ‘Cleanliness is next to Godliness.’

Shaking hands is acceptable. Unless you know someone very well, slapping or patting them on the back or shoulder is not taken for the friendly message that it might be intended to be. Homosexuality is still illegal.

Found on: http://www.homestaysgrenada.com/grenada.htm


Grenada's national dish is called "Oil down". It is a simple, delicious and robust dish, which is very popular in local restaurants. It's a hearty onepot meal of salted meat, chicken, dumplings, breadfruit, callaloo - made from young dasheen leaves and other vegetables. The whole thing is stewed in coconut milk, herbs and spices to add even more flavour.

RECIPE

Ingredients

8-10 young dasheen
1 sprig celery, chive and thyme
2 medium carrots chopped
2 green peppers chopped
1 lb dumplings
2 tps tumeric (saffon)
1/2 lb Salt meat (pre-soaked overnight)
1 large Breadfruit peeled
2 cups coconut milk
1 medium onion chopped

Method
Wash and peel breadfruit. Cut into 8 sections. Remove centre lengthways of each section and cut into half crosswise.
Wash and scrape meat, cut into pieces and rinse in lime juice and water.
Remove skins of onions, rinse and cut into small pieces. Remove seeds of chilli peppers and cut into wedges. Chop chives into small pieces.
Put salted meat into cold water, bring to the boil and drain. Repeat 3 times to remove preserving saly. Put to cook until just tender and drain.
Saute onions and garlic in hot oil until onions are pale yellow.
Add chive, thyme, flavouring pepper, salted meat and salt to taste. Pour over 2 cups of coconut milk.
Add wedges of breadfruit, sugar, green hot pepper and cook until breadfruit absorbs liquid.
Add remaining coconut milk. Remove hot pepper. Stir to blend well and cook at a reduced heat. There should be no remaining liquid.
Serve hot.
Try your hand at the national dish.
Found on: http://www.gov.gd/articles/grenada_oil_down.html

I'm so thinking it's time for a vacation! : ) Hope you enjoyed learning with me. I'm open to corrections/comments. Thank you.

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