Saint Vincent & The Grenadines: Islands Of Laid-Back Living

Join us as we embark on a journey through the laid-back Caribbean way of living, and how Saint Vincent and the Grenadines truly encapsulates the quintessential essence of the region through bold flavors, tropical hues, and rich adventures. And while you’re reading, why not listen to our uniquely curated Spotify playlist, “A Love of Relaxation” featuring some hidden gems of Saint Vincentian music?

Situated in a little-known part of the Eastern Caribbean, Saint Vincent and the Grenadines is known for its peaceful azure waters, lagoons, untouched rainforests, and stunning white sand beaches will have you packing your bags to discover the undiscovered.

Sandals Saint Vincent is tucked away on its own private cove, perfectly placed to revel in all the lush beauty the island has to offer. Bordered by verdant greens of the rainforest, punctuated by reds, yellows and oranges of the jungle flowers, the beauty of nature surrounds you, here. Fill your senses with the hues of tropical fruits, pastel buildings, white waves, and cotton-like clouds.

Hike through the rainforest to uncover the crater atop La Soufrière. Explore ancient petroglyphs created by long-ago cultures. Or dive into the waters surrounding Anchor Reef to admire the unique black coral found nowhere else.

In honour of the laid-back living of Saint Vincent, and a place where people embrace a special “joy of life”, we wanted to share one of the simplest recipes that is synonymous with Caribbean cuisine – Jerk.

• 1 tablespoon stemmed & finely chopped Scotch Bonnet pepper (about 1 pepper)

• 2 tablespoons stemmed fresh thyme

• 1 tablespoon freshly ground allspice (not too fine)

• 2 tablespoons chopped fresh ginger¾ cup finely chopped onion

• 1 tablespoon finely chopped garlic

• 1 ½ cups finely chopped scallions (using the white and the green parts)

• ½ teaspoon freshly ground black pepper

• ¼ cup soy sauce

• ¾ cup vegetable oil

Place all ingredients in a food processor except soy sauce and oil.

After finely minced or pureed, place in a mixing bowl and add soy sauce and oil.
Store in a glass jar or clay pot.

Place the meat in the marinade and let sit overnight.

Remove meat from the marinade and grill at a low temperature until cooked through.

Place the fish or seafood in the marinade for one hour only. Do not over marinate or it will break down the fibres in the fish and seafood, resulting in a mushy consistency when cooked.

Remove from the marinade and grill at a high temperature until cooked through.

Chef’s Note: A great deal of jerk’s flavor comes from pimento wood smoke. For the most authentic jerk flavor without pimento wood, soak ¼ cup whole allspice berries in water for at least 1 hour (preferably overnight). Sprinkle over the coals or flames of the grill right before cooking and be sure to close the lid to trap the smoky flavor.

Alongside this signature Caribbean dish, why not accompany it with the classic Piña Colada, for a mix of exotic taste sensations?

• 3 ounces (85g) coconut cream

• 6 ounces (170g) fresh pineapple juice

• 1 ½ ounces (43g) white rum

• Crushed ice

• Pineapple wedge and Maraschino cherry (to garnish)

Add the coconut cream, pineapple juice, rum and crushed ice to a blender. If you don’t have a blender you can use a cocktail shaker instead.

Blend or shake very well until the mixture is completely silky smooth.

Pour the mixture into a chilled glass.

Add a garnish of a fresh pineapple wedge or maraschino cherry.

As you'll see, making a classic piña colada at home couldn’t be easier.
Give it a try and bring the magic of your next vacation to life as you enjoy this tasty cocktail.