Spice whirl

GORGEOUS GRENADA OFFERS MARTIN FRICKER A TRUE TASTE OF THE CARIBBEAN

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GLORIOUS weather, pristine beaches, friendly locals and great cuisine. It’s no wonder we love the Caribbean.

And foodie destinations don’t get much better than Grenada - the region’s Spice Island.

One of the world’s largest producers and exporters of spices such as nutmeg, mace, cloves and cinnamon, it’s no surprise that Grenadian cuisine is often regarded as the Caribbean’s best.

Grenada’s national dish is “oil down” - a combination of chicken, pig tails, vegetables, dumplings, coconut milk and spices - and it’s on the menu in most hotels and restaurants.

For one of the most authentic versions, head to the home of chef Kennedy Roberts (hhgnd.com), nestled in the jungle hills of Mount Parnassus outside St George’s.

Local politician Kennedy and his family have been running Home Hospitality Grenada for four years. Guests, each paying £90, are invited into their kitchen, and using herbs and spices from his garden which you later get to tour - visitors are encouraged to get hands-on.