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Weekdays 10am-12:30pm ITV

Phil Vickery's taste of Grenada

Phil’s continuing his Caribbean adventure by finding out about the island’s incredible coral reefs.

After a quick snorkelling trip, he heads to Grand Etang National park to learn more about the country’s native Mona monkeys.

After another quick dip in the incredible Seven Sisters waterfalls, he rounds off his day by cooking Grenada’s national dish!

Phil's oil down

Serves 4

Ingredients

4 tbsp any oil

1 onion finely chopped

3 cloves garlic, chopped

4 sticks celery chopped

2 spring onions, chopped

350g cooked gammon hock in chunks

4 chicken thighs, skinned

200g salted fish soaked overnight

1 small breadfruit, peeled

2 plantains, peeled

2 carrots, peeled

few sprigs of fresh thyme

350ml coconut milk

350mls water

1 x crumbly chicken stock cube

½ tsp curry powder

½ tsp turmeric or saffron

500g fresh chopped Callaloo or fresh spinach

250g Grenada dumplings


Method

1. Heat the oil and then add the onion, garlic, celery and spring onions and cook over a medium heat.

2. Next lay in the gammon, chicken, fish, breadfruit, plantains, carrots and thyme.

3. Mix the coconut milk, water, stock cube, curry powder and turmeric in a bowl and then pour over into the pan.

4. Bring to a simmer, then add the dumplings and Callaloo or spinach.

5. Cover and simmer for 35-40 minutes.

6. Once cooked serve in deep bowls with rice.

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Weekdays 10am-12:30pm ITV