Barbados Traditional Dishes
Learn how to make traditional Barbadian dishes such as cou-cou and flying fish, with these easy-to-follow recipes. Perfect for any occasion, these recipes will bring the taste of the Caribbean to your kitchen. From simple ingredients to complex flavors, these Barbadian dishes will have you craving more. Try them today!
Fish cakes are a favorite appetizer finger food for locals.
Recipe
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1 onion, diced
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1 cup flour
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1 tsp baking powder
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1 egg lightly beaten
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1 small hot pepper, finely diced
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chopped parsley, thyme, and marjoram
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1 lb boneless, skinless salt cod
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1 cup water
To prepare the salted cod, boil in 6 cups of water for 4 minutes. Throw off the water and boil it a second time for 3 minutes. Flake the fish with a fork.
In a bowl, combine the flaked fish with the other ingredients. Stir until a thick batter forms. You can add more water or more flour to get the desired consistency.
Drop the batter by teaspoonful into the oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.
Drain on paper towels. Fish cakes are best eaten hot!
Cou cou, served with flying fish is the national dish of Barbados. Cou-cou is made with corn meal.
Recipe
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8oz cornmeal
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3oz okras
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1 medium onion (chopped)
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3 tbsp butter
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water
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salt to taste
In a bowl, combine the cornmeal with sufficient water to cover the meal. Set aside.
Cut the tops and bottoms off the okra and slice them into rings. Place the sliced okra in a saucepan with water, chopped onion, and salt. Bring to a medium boil for a few minutes until the okra softens.
Strain the okra into a bowl, setting aside the liquid.
Add about a quarter of the okra liquid back into the saucepan and add the soaked meal. You'll need a whisk or wooden stick to stir the cou cou as it cooks. In Barbados, we use a flat wooden spoon known as a 'cou cou stick'. Stir constantly to avoid lumping.
Add more of the okra liquid gradually. You can tell you're nearly finished when the cou cou starts to bubble gently at the surface. At this point add in the cooked okra slices and continue stirring for another 2-3 minutes.
Remove from the heat and stir in the butter.
Best served with fish and lots of gravy!
They are traditionally made during the month of November to celebrate Barbados' Independence. Recipe
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2 cups corn flour
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1/2 cup plain flour
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1 cup grated coconut
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3/4 lb grated pumpkin
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1/2 lb grated sweet potato
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6 oz melted butter or margarine
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1 cup whole milk
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1 egg (beaten)
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3/4 lb brown sugar
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4 ozs. raisins
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1 tsp spice
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1 tsp almond essence
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1 tsp grated nutmeg
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1 tsp salt
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Fresh Banana leaves
Mix the coconut, pumpkin, sweet potato, sugar, spices, raisins, flour, corn flour, and salt together in a large bowl.
Add the beaten egg, melted butter/margarine, and milk.
Mix thoroughly by hand to combine. You should have a thick mixture that drops slowly from a spoon.
Add more flour if the mixture is not thick enough; add a bit more milk if it is too thick.
Fresh green Banana leaves are traditionally used to wrap the conkie mixture. If you have these, strip leaves from the stalk with a sharp knife then briefly singe them over an open flame to make them more pliable. Cut the leaves into individual 8" squares.
Spoon 2 to 3 tablespoons of the mixture into the center of the banana leaf. Fold the leaf around the mixture, taking care not to rip the leaf.
Steam the conkies on a rack over boiling water in a large saucepan for 1 hour or until they are firm.
Unwrap and enjoy!
45ml / 1.5oz Eclipse
22.5ml / 0.75oz sugar syrup
15ml / 0.5oz fresh lime juice
90ml / 3oz water
1 dash Angostura Bitters
Lime or orange wedges
Freshly grated nutmeg
Directions
Put all ingredients in a glass
Add crushed ice
Stir, add grated nutmeg on top, and enjoy!
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1 pound dried sorrel
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boiling water
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Whole cloves
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Sugar
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Salt
Place the dried sorrel into a large jug, cover with boiling water and let steep for at least two hours. Pour through a strainer and sugar to taste and add a pinch of salt. Place in covered containers along with a few whole cloves and refrigerate. Serve cold or pour over ice. A dash of rum or Falernum adds some extra punch!
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½ lb. grated coconut
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¼ pt. water
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¾ lb. sugar
Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look. Drop the mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.
Bajan Dialect
Is a creole dialect spoken in Barbados. Here is a list of common words and phrases which you maybe hear, as well as their meanings, to help you better understand the unique language of our island Barbados..
add-in - put in a little bit more
all de talk - with everything said
all-two - two things or both items/people all-two a wunna - two persons in a group
all-a-wanna - everyone in a group
asked out - to invite someone out
at all - no wayaway - overseas or abroad