The covers are starting to come off at the vegetable, spice and craft market just minutes from the colourful Carenage harbour in Grenada’s capital St George’s. Hidden underneath are yams, potatoes, okra, mangoes, beans, turmeric and some fruits distinct to the Caribbean such as soursop and golden apple. Along the pavements surrounding the market, vendors are trying to flog homegrown produce like bottles of coconut oil and nutmeg syrup to rush-hour crowds.
Showing us around this lively farming community is vegan chef Joachim Joseph. "I grew up just there," he says, pointing to the multi-coloured homes up the hill before navigating his way through narrow alleys handpicking ingredients for our cooking class later. Fifteen minutes in, his hands are already balancing a bag of seasoning peppers, some cilantro, mangoes and seamoss, a modern-day superfood used on the island for centuries as a natural remedy for ailments.
