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Barbados Cuisine

Cuisine in Barbados is characterised as Caribbean cuisine with influences borrowed from the international cuisine. Barbados national dish is cou-cou and flying fish. Cou-cou is a Barbados recipe which derives from African cuisine and it comes in a variety of types such as green banana cou-cou, breadfruit cou-cou. Cou-cou is normally served along with okra and fried flying fish.

Barbadian cuisine also offers a large variety of meats such as rabbit, duck, ham, pork, chicken, lamb, beef, turkey and val; meat is served fried, curried, pickled, grilled, roasted and baked.

Barbadians like spicy meals and they have numerous spicy sauces used for flavouring the dishes; their special sauce is called “hot sauce”. East Indian elements are obvious in Barbadian cuisine by the numerous dishes which include roasted ingredients such as roasted fish, roasted chicken, roasted beef served generally with potatoes.

Some of the traditional dishes include rice and peas, macaroni pie, pudding and souse, yam pie, sweet potato pie, scalloped potatoes, garlic baked potatoes, rice and spinach, pelau, chow mein, mashed potato and pepper pot.

In Barbadian cuisine, there are used elements from various cooking traditions borrowed from their neighbours and developed from their own traditional dishes. Using the right amount of spices for example is essential – either for spicing up the taste or for colouring the dish. The visual attractiveness of the dish is also important, and a balance between colours and proportion differentiates. Each traditional dish has a special cooking method, which is more or less general in all of Barbados’s regions. Meat is one of the main elements of most Barbadian dishes and cured and smoked hams are often parts of delicious dishes.





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