“This historic plantation, restaurant, and working farm teaches visitors the island’s spicy history. Cinnamon, cloves, bay leaves, turmeric, and mace are all grown on-site, and the air smells of heavenly cocoa. A filling lunch of traditional Oil Down stew, made with breadfruit and coconut milk, is a must-try.” -Jackie Bryant
This appeared in the November/December 2017 issue.
