Spice tea is a local herbal remedy for an upset stomach. To make, add cinammon sticks, clove and a bay leaf to a pot of water and boil on a medium fire for 15 mins. The water changes to a brown color. To sweeten, add honey or sugar.
The warmth of the tea and the satisfying fragrance of the spices soothes an ailing stomach.
The aroma is a wonderful mix of locally grown spices. After all, Grenada is the “Spice Isle of the Caribbean”.
Share in the Holiday spirit with Blue Horizons… Merry Christmas everyone!
DAY 5 – Stew Pigeon Peas – Staple side dish and comfort food for the Christmas buffet table. The pigeon pea is traditionally grown in time to be harvested for Christmas. Picking your peas fresh from the garden or using the tin version will both result in a tasty pot.
Serves 6
2 tbsp. vegetable oil
1 tsp. minced garlic
¼ cup chopped onion
2 cups shelled pigeon peas (tin peas can be used)
1 tbsp. green seasoning
½ lb. pumpkin, cut into 1” cubes
2 tbsp. tomato paste or puree
Salt and Black pepper to taste
4 cups of water
Heat oil and sauté garlic and onion until soft and golden in color. Add peas and green seasoning. Cook on medium heat for 15 minutes stirring occasionally. Add pumpkin, tomato, salt, pepper and water. Bring to a boil, lower heat, cover and cook until peas and pumpkin are soft and most of the liquid has evaporated.
Salted meat can be added for flavor along with flour dumplings. NB: Salted meat should be soaked overnight to relinquish most of the salt.
Share in the Holiday spirit with Blue Horizons… Merry Christmas everyone!
DAY 6 - Sorrel Drink – A naughty or nice refreshing Christmas tradition.
Sorrel, made from the sepals, of the sorrel flower is fruity and fragrant. Locals dry the flower, usually in the sun on large trays, and boil with water and local spices. It is similar in taste to hibiscus tea. A definite favorite and a any time of day beverage. Sorrel can be thick and syrupy or diluted with cold water or club soda. Be naughty and add rum!
Serves 16
2 lbs. dried sorrel flower
8 cups water
2 pieces cinnamon stick
12 cloves
2 cups sugar or sweeten to taste
Wash sorrel. Put in water with cinnamon and cloves in a large pot and bring to a boil. Let boil for 3 to 4 minutes. Turn off heat, cover pot and let sit for a few hours 
or overnight. Strain and sweeten to taste. Flavor with rum if desired. Refrigerate and serve chilled.
Share in the Holiday Spirit with Blue Horizons! Merry Christmas everyone…..
DAY 9: Christmas ‘Black’ Cake
This traditional fruit cake can be found in most Grenadian homes at Christmas time. Made predominantly of alcohol soaked prunes, currants and raisins. Flavorful and moist, it is an anticipated treat each year.
Share in the Holiday Spirit with Blue Horizons! Merry Christmas everyone…..
DAY 10: Ponche De Creme Drink – A Caribbean version to eggnog and a Holiday favorite. Great end of 
day drink sitting with family and friends.
Serves 12
6 eggs
Peel of 1 lime
3 cans of evaporated milk (15oz.)
1 ½ cans condensed milk (14oz.)
1 tsp. aromatic bitters
½ tsp. grated nutmeg
½ cup rum (optional)
Beat eggs and lime peel until light and fluffy. Add evaporated milk. Sweeten to taste with condensed milk. Add bitters, grated nutmeg and rum (to taste). Remove lime peel.
Serve chilled and/or with ice.
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