Mention Grenada and most people think of nutmeg as this is a 'spice island'. Cinnamon,
cloves, ginger, mace, allspice,
orange and citrus peels, and wild coffee are used by the locals in their dishes.
Interestingly, the cuisine does not largely rely on breads, although a sort of puri is used to wrap servings of dhal-type dishes.
One quick bread that is popular is 'fry bake' the name basically explaining it all. These can be made from a scone-like dough, or else yeasted bread dough. See this video using pizza dough.....
In each case the dough is allowed to rest or rise (depending on the type used) then cut into pieces which are rolled out, then fried.
FRY BAKES
4 cups self-raising flour
good pinch of salt
1 teaspoon castor sugar
1 tablespoon oil or butter
water
Oil for frying
Place flour, salt, and sugar in a large bowl then drizzle in the oil and add water to make a soft dough. Knead lightly then leave covered
for about half an hour. Divide the dough
into 10-12 pieces and roll into balls. Heat about 3cm of oil in a deep pan or small saucepan to 175C - not too hot.
Roll each ball of dough to 10cm then add one at a time to the hot oil. They will sink, then begin to float. When browning on one side, turn carefully over and brown the other side. Drain on paper towels.
Makes 10-12.
These are often made in Grenada to serve with fried fish, often shark, although they can be eaten just as a bread with other dishes, for breakfast, or as a sandwich at lunch.
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