New Nutmeg Festival showcases Grenada's 'black gold'

A new annual festival to celebrate all aspects of nutmeg, the ‘black gold’ that gives Grenada its ‘Spice Isle of the Caribbean’ moniker, will run from 26 October to 4 November, 2012 at venues all over the island.

The first Grenada Nutmeg Festival will explore the importance of nutmeg to the history, culture and economy of Grenada and include competitions and exhibitions involving hundreds of farmers, schoolchildren, food manufacturers and chefs. Visitors will have the chance to see, smell and taste nutmeg in all its forms from pod to pot including jams, jellies, ice-cream and traditional dishes such as nutmeg cheese. Perhaps lesser known uses for the spice, including medicinal products and jewellery will also be showcased, as will spice-inspired art, photography, music and dance.

Events kick off on 26 October with a special spicy edition of the famous Fish Friday in the fishing village of Gouyave – birthplace of Olympic Gold Medal winner, Kirani James - and include opportunities to taste nutmeg in cuisine and cocktails, hear nutmeg stories and help plant trees.

Highlights include:

26 Oct – 2 Nov: Nutmeg Culinary Competition
A selection of Grenada’s hotels and restaurants create new dishes and cocktails with nutmeg and other spices as a key ingredient. Prizes awarded for what the public and consider the best creations.

26 Oct
Spicy Fish Friday, Gouyave
Gouyave welcome visitors to Spicy Fish Friday, an old time favourite event which during the Grenada Nutmeg Festival will focus on the use of nutmeg and other spices in local fish dishes.

27 Oct
Spicy Sunset City Festival, St David’s
This increasingly popular monthly rural culinary event will highlight the herbs and spices grown in the parish and offer visitors a dazzling range of spicy dishes and products as part of the day-long festivities.

28 Oct
Mount Moritz Spicy Breakfast
This historic village and thriving community organisation will offer its ever-popular breakfast fayre and entertainment programme with special emphasis on how nutmeg and spices can be incorporated into traditional breakfast dishes.

28 Oct-28 Nov
Nutmeg Art And Photography Exhibition
Belmont Estate will display an exclusive collection of paintings and photographs exploring the theme of Grenada nutmeg and other spices. Works selected will include some well- established artists and photographers as well as up-and-coming local talent.

29 Oct
Nutmeg Planting Day
Hotel owners will plant nutmegs in strategic locations around their properties to remind visitors of the importance of the plant.

31 Oct
Grenada Nutmeg Special Cruise Trail
To celebrate one of the first cruise ships to arrive on Grenada in 2012, a special nutmeg cruise trail will be devised during the festival. A special Nutmeg meet and greet programme will be included at the beginning and end of the tour and visitors will have a chance to really get to know why Grenada is called ‘the Spice island’.

31 Oct
Caribbean Rum & Beer Festival -- Spice Basket
The launch of the third Caribbean Rum & Beer Festival (held for the first time in Grenada in 2012) offers marvellous combined cultural events at Spice Basket cultural centre, including music and dance.

2 Nov
Nutmeg Festival Award Ceremony And Gala Cook Out
The climax of the week-long Nutmeg Culinary Competition, a spectacular Gala evening will be held at the Spice Basket where a jury of local and overseas chefs will make awards for the best nutmeg dishes and prizes for the best dishes prepared on the spot at a Nutmeg and Spice Gala “Cook Out”.

3 Nov
Nutmeg And Spice Fair And Expo, Gcna Shopping Complex
Everything from tea to textiles and cheese to chocolate….. but all with a spicy touch. The al fresco event will include a competition to find the most innovative nutmeg products as well as live entertainment. Live music and theatre performances.

3 Nov
Caribbean Rum & Beer Festival -- Spicy Cocktail Bar
A spicy cocktail bar where weird and wonderful cocktails using Grenada’s best spices and herbs can be tasted.

Just Grenada (justgrenada.co.uk) offers seven nights at Blue Horizons from 25 October 2012 to coincide with Grenada Nutmeg Festival including accommodation in a Superior Suite, return flights and transfers from £1,150 per person based on two adults sharing.

Visit grenadanutmeg.com for more details about the Grenada Nutmeg Festival and Grenadagrenadines.com for information about what to see and do in Grenada, Carriacou and Petite Martinique.

Nutmeg recipes

Nutmeg flan - serves 4
Ingredients:
150g (5oz) white caster sugar
150ml (5oz) whole milk
200ml single cream
75ml of double cream
1 whole nutmeg, finely ground in a pestel and mortar, or grated finely
4 large eggs

Method:

Set a small heavy pan over a medium heat, add the sugar and 4 tbsp of water, let the sugar melt a little and stir a few times so the mixture is even, then set the pan back over the heat for 15 minutes or so until it becomes a deep, chestnut brown. Remove from the heat and add another 2 tbsp water. Return to the heat and swirl the pan around a little to melt any lumps created by adding cold water to the pan. Pour most of the caramel evenly into the bottom of four bowls/ramekins, but don’t discard the pan.

Preheat the oven to 150C/300F/Gas 3.

Using the same pan — any leftover caramel still in it is a bonus — add the milk with the cream and the ground or grated whole nutmeg, and bring slowly to the boil, stirring to dissolve any remaining caramel.

In a large bowl, whisk the whole eggs and slowly pour over the hot milk mixture, whisking all the while as they combine.

Pour the hot egg and milk into the caramel-lined dishes. Add a pint of water back to the pan and put it on the heat for a minute or two if there are bits of caramel still in the pan. Set the dishes in a deep roasting tin and fill the tin with water to two-thirds up the side of the tin. Bake for one hour for the individual dishes or one-and-a-half hours for the large one.

When they are cooked, chill for a few hours in the fridge. To serve, loosen the edges with a knife and invert the dish on to a deep serving plate.

Coconut and Nutmeg Ice - serves 8
Ingredients:
400 g (14 oz) can evaporated milk
400 g (14 oz) can condensed milk
400 g (14 oz) can coconut milk
freshly grated nutmeg
5 ml (1 tsp) almond essence
lemon balm sprigs, lime slices and shredded coconut, to decorate

Method:

Mix together the evaporated, condensed and coconut milks in a large freezer-proof bowl and stir in the nutmeg and almond essence.

Chill in a freezer for an hour or two until the mixture is semi-frozen. Remove from the freezer and whisk the mixture with a hand or electric whisk until it is fluffy and almost doubled in volume.

Pour into a freezer container, then cover and freeze. Soften slightly before serving, decorated with lemon balm, lime slices and shredded coconut.