Mélange Travel & Lifestyle Magazine July 2016 - Page 114

Authentic Grenadian Hospitality | Mélange Travel & Lifestyle Magazine

Yesterday! I would love to
repeat yesterday today. But
with only two days left to
explore, I knew this wasn’t
possible. Hyptonically, I followed the
intoxicating smell of chocolate into
the kitchen. From the beautiful aroma
that jolted me from my early morning
slumber, I knew I was in for a treat.

My hostess had prepared a veritable
feast which she attractively laid out on
the dining table - fried bake, saltfish
souse, scrambled eggs, baked coconut
bake, saltfish cake, cucumbers,
pineapple tart, and to top off, there
was pure organic hot chocolate or
cocoa tea as the locals call it. A true
Grenadian breakfast. My lips twitched
and mouth watered with abject
salivary anticipation, not really sure
how much of that I could eat, but I
was determined to try it all.
Needless to say, every item on the
table was hmmm, delicious, but the
hot chocolate was a real treat. Now,
I usually drink lots of that stuff.
That is, the stuff which I take off the
supermarket shelf to which I add hot
water or milk, whipped cream and
even marshmallows.

Hospitality

submitted by Cecilia Tanner

But no hot chocolate I have ever
consumed have tasted as good as this
organic hot chocolate. It was rich,
thick, flavour-full and oh so very
warm. I closed my eyes contentedly
as its warmth moved slowly down
my digestive entrails, and seriously,
I was momentarily in gastronomical
heaven.
That morning I learnt the art of
making a mug of good, organic hot
chocolate from my very dear hostess,
Lynn. For those of you who didn’t
know, cocoa powder does come
from a tree. Well, sort of. The cocoa
“pods” are taken from the cocoa tree,
then cut open with a machete and
the cocoa beans are removed. All
the beans, usually bags of the stuff ,
which is wet and slimy to the touch,
are put into a special storage facility
and covered with bags and banana
leaves so it will “sweat”. They are
left there for a few days, uncovered
periodically and stirred, then recovered. After about a week or so,
the beans are removed and put into
a large tray and laid outside to dry.
Watch out for the rain because the
bean must not get wet. If it does, it
will all go bad.

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When the beans are dry, the “shell”
is removed and the remaining dried
bean is put into a mortar and ground
into a paste. This paste is then rolled
into little balls which dries and
hardens over time. These are the
little cocoa balls which produces the
delectable hot chocolate.
Making the hot chocolate is really
simple. The cocoa balls are put into
a pot of boiling water. Island spices
are then added to it - spices such as
bay leaf, clove, a bit of grated nutmeg,
cinnamon and cardamom. Milk and
sugar are added last. Everything is
allowed to boil for about 15 minutes
after which it is strained into a teapot.
That’s it!
But, on with my story. After
consuming way too much food,
reluctantly, I dragged myself away
from the dining room and prepared
for today’s day’s journey. Yesterday
was phenomenal! I swam in the
ocean at Grand Anse Beach with its
miles and miles of white sand, took
a dip in the ocean at Morne Rouge
Beach (BBC), had lunch at the Sur
La Mer Restaurant and visited the
George’s University at the south of the
island.