It somewhat resembles stuffed intestines and sausages. Haggis is traditionally served with 'neeps and tatties, or turnips and potatoes' to the Scots.

It is unknown who discovered and prepared this for the first time. The most likely origin of the dish is from the days of the old Scottish cattle drovers. When the men left the highlands to drive their cattle to market in Edinburgh, the women would prepare rations for them to eat during the long journey down through the glens. They used the ingredients that were most readily available in their homes and conveniently packaged them in a sheep's stomach allowing for easy transportation during the journey.

Another theory is that haggis was invented as a way of cooking quick-spoiling offal (intestines), near the site of a hunt. Other theories say that after chieftains required an animal to be slaughtered for meat, the workmen were allowed to keep the offal.

Meanwhile on the spice isle, all Grenadian cuisine is enhanced by the wide variety of spices grown on the island.

One of the more exotic dishes include 'oildown', which is Grenada's national dish and consists of a stew made with salted meat, breadfruit, onion, carrot, celery, dasheen and dumplings, all boiled in coconut milk until the liquid is absorbed and the mixture becomes 'oily'.