Barbadian cuisine
Culinary traditions of Barbados
From Wikipedia, the free encyclopedia
Barbadian cuisine, also called Bajan cuisine, is a mixture of African, Portuguese, Indian, Irish, Creole, Indigenous and British background. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.[1]
The national dish of Barbados is cou-cou and fried flying fish with spicy gravy.[2] Another traditional meal is pudding and souse, a dish of pickled pork with spiced sweet potatoes.[3] A wide variety of seafood and meats are also available.
Main courses
- Fried flying fish[4]
- Fried or grilled fish such as kingfish, swordfish, mahi mahi, and "dolphin" (dolphinfish). A whole roast red snapper is a delicacy.
- Brown stew chicken
- Cou-cou and steamed flying fish[5]
- Barbecued or stewed lamb or pork chops
- Curry beef or mutton
- Rotisserie chicken/pan chicken
- Baked or fried chicken
- Grilled or fried prawns
- Grilled turkey wings
- Saltfish in a spicy tomato sauce
- Pepperpot[4]
- Sweet potato pie
- Chicken curry[4]
- Pickled chicken feet
- Barbequed pig tails
- Guava cheese
- Black cake[4]
Hot side dishes
- Rice and peas – rice with split peas and gravy
- Macaroni pie[4]
- Cou-cou[4]
- Sweet potato, grilled, mashed or as fries
- English potato, grilled, mashed or as fries
- Fried plantain
- Breadfruit, grilled or fried[4]
- Chow mein
- Steamed mixed vegetables, such as broccoli, pumpkin, cabbage, and onion
- Buttered cassava or yam
Salads
Sauces
- Bajan pepper sauce
- Ketchup
- Tartar sauce for fish
Lighter meals
Beverages
- Rum and rum punch
- Banks beer[4]
- Hibiscus tea
- Mauby[4]
- Fruit juice
- Tamarind drink
- Soursop drink
- Golden apple drink
- Sorrel drink[4]
- Coconut water
- Ginger beer
