Grenada, teetering on the southernmost tip of the Caribbean islands, has no shortage of pristine beaches, crystal waters and laid-back locals. In fact, the notably unspoiled island has been able to somewhat elude the effect of mass tourism unlike its more popular neighbors.
The chief reason we adore Grenada, however, is for its unique rum-soaked and spice-filled cuisine—it’s deemed “The Spice Island” for good reason. Would you expect anything less from us?
When we were invited down by the exquisite, all-inclusive Sandals LaSource Resort to discover and tour the culinary landscape, we jumped at the chance and got a culinary crash course in Caribbean rum from Sandals Culinary Ambassador Walter Staib and Executive Chef Glenroy Walker.
At Sandals, the rum of choice is Carribean favorite Appleton Estate Jamaican Rum for its wide availability and high quality. It’s also readily available in the states so you can recreate the recipes at home. However, Grenada has small batch distilleries worthy of being discovered, too—check out River Antoine Rum; they’ve been bottling the strong stuff since 1785.
In Staib and Walker’s demonstration, they took on Fish Fillets with a Rum-Infused Tomato-Thyme Rundown and a heavenly Bananas Appleton Foster—and we were lucky enough to snag the recipes. Get excited because there’s plenty of rum, freshly-caught fish and a healthy Caribbean dousing of spice. Perfect for a summer night.
While any variation of rum can be used in cooking, they recommend going gold for the following recipes—aka opting for an amber, medium-bodied rum. This allows the rum flavor to shine stronger than it would with white rum, but won’t have you spending a fortune on premier full-bodied rum better suited for sipping.