Grenadian cuisine is the cooking of the Caribbean island nation of Grenada, shaped by African and European (chiefly British colonial) influences and built around the island's abundant spice production, which has earned Grenada the nickname "the Spice Island" for its nutmeg, cinnamon, clove, and ginger.
Local produce drives the everyday cooking: breadfruit, callaloo (a leafy green), dasheen (taro root), plantains, and fresh fish and shellfish, typically boiled, fried, or steamed. The national dish is oil down, a one-pot stew of salted meat or fish, breadfruit, dumplings, and callaloo simmered in coconut milk with turmeric, thyme, garlic, and Scotch bonnet pepper; it's a fixture at celebrations and Independence Day gatherings.
Desserts include nutmeg-spiced cakes and coconut custard tarts, reflecting the same spice-forward, coconut-rich pantry used in savory cooking.