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Mustard Pepper Chicken

  • 2 -3 pounds of chicken
  • 1 cup de La Grenade pepper jelly
  • 2 tbsp. Morne Delice Nutmeg Syrup
  • 1 tbsp mustard

Place the seasoned chicken in the oven and bake for 20 minutes at 400 F. Mix ingredients in a bowl.
Remove chicken from oven, baste with mixture.
Lower oven to 350 F and continue baking for one hour basting frequently.
Serve very hot.

Ginger Sauce – Sweet and Tangy

  • 2 tbsp vegetable oil/ butter
  • 4 tbsp flour
  • 3 tbsp onions blended
  • 2 cups water
  • 4 tbsp. vinegar
  • 6 tbsp de La Grenade Ginger Syrup
  • Salt and pepper to taste
  • Rosemary

Blend one onion with equal volume of water. Place oil into the skillet. Add blended onions.
Reduce heat and stir in the floor. Slowly stir in the water to avoid lumps. Add the vinegar. Add the ginger syrup. Add salt and pepper to taste.

Pour over hot grilled fish or pork chop.
Garnish with rosemary.

Spicy Nutmeg Dip

  • 8 ounces cream cheese
  • 2 tbsp. mayonnaise
  • 1 tbsp. de La Grenade Pepper Sauce
  • 2 tbsp. Morne Delice Nutmeg Syrup

Blend all ingredients.
Serve with celery or carrot sticks