Located in the southeastern Caribbean just north of Trinidad and Venezuela, the tri-island state of Grenada is made up of three islands: Grenada, and twenty miles to the North, Carriacou, and Petite Martinique. Grenada is the largest of the three, occupying 120 square miles. Its volcanic origin has produced a topography of great beauty and environmental variety, ranging from mountainous rainforest to dry lowlands and coastal mangroves. Springs, streams and waterfalls abound, and crater lakes mirror the sky. The sea coasts are indented with an equal variety of bays and beaches, some with black volcanic sand, some white, and some black and tan.
The numerous natural harbours make these islands a welcoming stopover for a variety of vessels. Grenada is also known as the Isle of Spice. There are more spices here per square mile than any other place on the planet! Cloves, cinnamon, ginger, turmeric, cocoa, nutmeg and mace grow in abundance. Nutmeg is the country’s biggest export; Grenada produces one third of the world’s supply.
If you are looking for a tropical paradise with lush green vegetation, panoramic views, beaches, waterfalls, opportunities for whale watching, sailing, diving, scuba and other water sports, Grenada offers it all.
The Grenadian culture is a mixure of African, East Indian, French and British practises. Theses influences has impacted in Grenada’s forklore, diallect, music and general way of Life.
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.