Barbados
4 topics — topics in this category.
Cou-Cou and Flying Fish
The national dish: cou-cou and flying fish — cornmeal cou-cou (stirred silky with okra) served with steamed flying fish in a tomato-creole sauce (or fried fish with gravy) — Barbados on a plate. Ingredients: cornmeal, ok…
Pudding and Souse
The Saturday ritual: pudding and souse — steamed sweet-potato pudding (dark, spiced) with pickled pork souse (boiled pork in a lime-onion-cucumber pickle) — Barbados's Saturday lunch religion. Ingredients: pudding: sweet…
Macaroni Pie (Bajan)
The baked macaroni: Bajan macaroni pie — macaroni baked in a cheddar-evaporated milk custard with mustard, ketchup and onion until sliceable — the mandatory side of the Bajan Sunday lunch. Ingredients: macaroni, cheddar,…
Bajan Seasoning and Pepper Sauce
The fire sauce and the seasoning: Bajan seasoning (a green pounded paste of herbs, onions and scotch bonnets) and Barbados hot pepper sauce — the island's flavour engine, rubbed into fish and chicken before frying. Ingre…
World Cuisines
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