Elite life
Barbados (Barbados Recipes)
Barbados is probably best known throughout the world for its cricketing
exploits. But besides the famous Bajan Rums the traditional Barbadian (Bajan)
recipes, are based on foods that are readily available on the Island.
There has been some influence from North America, Africa and European
countries for example the Cod Fish (Salt Fish) famous for the Stew
breadfruit and Codfish, Salt Fish Cakes.
Flying Fish (Hirundictys Affinis) is a delicacy, and this is so
popular that it accounts for 60% of the weight of all the fish caught
and landed on the Island. No visit to this Island is complete without
sampling some of the various tasty creations of Flying Fish. These
fishes grow to approximately 15 inches long, live on the surface of the
ocean. They do not actually fly, but leap through the air, their
pectoral fins allow them to glide for incredible distances as they
travel in shoals, jumping in and out of the water like dolphins.
Consequently Barbados is known as the “ land of the Flying Fish” which
also give rise to the popular “National Dish” Flying Fish and Cou–Cou.
The golden roes of the Sea- Egg one of the 17 species of sea urchin,
Pudding and Souse in another Barbadian dish delite, seasoned and
pickled, with onions, cucumbers, limes parsley and hot and sweet
peppers.
Ingredients:
1 2 1/2 to 3 pound frying chicken cut into pieces
2 cups vegetable oil for frying
1/4 cup or more seasoning (chopped)
1/2 Cup Flour
1 Tablespoon cornmeal
2 Teaspoons poultry seasoning
Salt and black pepper to taste
Cooking Instructions:
Wash and clean the chicken pieces and pat them dry on paper towel. Heat the oil to 375 degrees in a heavy skillet (cast iron preferably). With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken. Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag. Place the chicken pieces in the bag and shake until they are well coated. Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides. Remove the chicken from the oil and drain it on paper towels. Serve hot.
Ingredients: 2 tbsp oil
1 cup onions, finely chopped
1 cup flour
1 tsp baking powder
Salt to your taste
1 egg lightly beaten
¾ cup milk
1 tbsp butter, melted
2 tbsp eschalots (finely chopped)
½ lb, salted cod fish, cooked and flaked
1 large fresh hot pepper (finely chopped)
Cooking Instructions:
In a heavy frying pan, heat the oil and saute the onions until they are just wilted. Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk. Mix together lightly, then add the onions, eschalot, salted cod fish, salt and pepper. Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.
Ingredients:
2½ cups grated coconut
½ cup melted butter or margarine
4 cups flour
1 tbsp shortening
1 tbsp baking powder
1 tsp salt
¾ cup sugar
1 cup raisins
1 egg - beaten
1¼ cup evaporated milk
1 tsp almond essence
Cooking Instructions:
Grease loaf pans with shortening and pre-heat oven to 350 degrees Farenheit. Mix flour, baking powder,salt,coconut, sugar and the raisins together in a bowl. Add egg, evaporated milk, margarine and almond essence and mix together well until you have a firm dough. Divide dough in half and fill loaf pans.
Mix 2 tablespoons of sugar and 1 tablespoon of hot water and brush mixture over the loaves. Bake in center of oven for about 1 hour or until skewer inserted into center comes out clean. Let cool in the pans before removing and serving.
Ingredients:
1 large breadfruit
1 beaten egg
1 ½ teaspoon salt
Water for steaming/ boiling
Filling
1lb. Cooked flaked fish
1 large onion
2 blades chive
1 celery stick (blade)
1 red & 1 green sweet pepper
Salt & pepper to taste
2 tbs. flour
1 tbs. Margarine
¼ cup milk
Cooking Instructions:
Cook and crush breadfruit. Add beaten egg. Make into ball as pastry. Method for Filling: Melt margarine in pan, add chopped seasonings. Sauté for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavor, and allow to cool. Roll out pastry 16 x 16 on waxpaper. Spread on filling, reserving 1 inch at each side. Roll using the waxpaper as protection. Place on greased cookie sheet and brush with beaten egg. Bake until brown. Slice and serve.
Ingredients:
4 lb. grated ripe pumpkin
1 lb. grated coconut
1cup grated sweet potatoes
2 cups sugar
2 cup cornflour (local)
¼ melted butter
2 tsp. nutmeg
2 tsp. cinnamon /spice
2 tsp. mix essence
Raisins, cherries (optional)
Singed banana leaves cut in 8x8 squares.
Cooking Instructions:
Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel. Steam until cooked.
Ingredients:
For CouCou:
4 okras, thinly sliced
1 pt. boiling water
1/2 pt. corn meal
1/2 pt. cold water
1 tsp salt
1 stick of butter
For Flying Fish:
2 fresh limes juiced
1 tbsp salt
1 cup water
6 flying fish, filleted
1 bunch thyme and marjoram(like oregano), chopped very fine
1 bunch fresh green celery, chopped very fine
1 onion, chopped very fine
1 tsp salt
1 tsp white pepper
1 egg, beaten
1 cup breadcrumbs
1/2 cup fry oil
Cooking Instructions:
Preparation of cou cou: Cook the okras in the boiling water for 8 to 10 minutes. While they are cooking, mix the corn meal and cold water to a smooth paste. When the okras are soft, lower the heat, add salt and wet corn meal, stirring continuously with a wooden spoon until mixture becomes fairly stiff. When the mixture breaks away cleanly from the pan (i.e it does not stick), the cou cou is ready. Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish. With the back of a spoon, make an indentation in the top and place a stick of butter in it.
Flying Fish Preparation: Mix lime juice, salt and water, and put the fish to soak in this mixture for 15 minutes. Remove and dry. Mix together the seasonings and onion and then place in the spaces from which the fish bones have been removed, Press in very firmly. Dip each fish into the egg, then coat with breadcrumbs. Fry in hot oil placing each fish face down first. Cook for a few minutes on each side until lightly brown. Do not overcook. The fish should be moist and flaky. Plate and serve with tossed salad and glass of lemonade.
Ingredients:
8 flying fish fillets
1 small onion
1 small green pepper chopped
1 blade chives chopped
thyme and parsley
salt and pepper
few drops of lime juice
1 egg beaten
breadcrumbs
oil for frying
2 limes wedged
Cooking Instructions:
Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with wedged of lime.
Ingredients:
250 grams pork
250 grams beef
2 litres water
1 whole hot pepper
500 grams pigeon peas
1 Tbs. thyme
1 Tbs. parsley
1 Tbs. chives
1 medium onion
125 grams guinea corn
70 grams butter
Cooking Instructions:
Cut up meat, chop thyme, parsley and chives. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve stock. Mince meat finely. Add peas and pound in a mortar or put in an electric blender. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes. Add meat and peas puree to pot and cook over low flame for 20 minutes. Stir in butter. Serve in heated crock.
Ingredients:
8 oz. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
2 tbs. Bajan Seasoning
1/4 tsp. Seasoned salt
1 tbs. Gravy browning
2 tbs. Tomato ketchup
1 cup Water
2 tbs. Vegetable oil
2 cups long grain rice soaked in water for 2 hours
1/2-cup pigeon peas soaked in water overnight - or 1 cup of canned pigeon peas
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water
Cooking Instructions:
For the stew: Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup. Heat the oil in a skillet and stir-fry the meat for 10 minutes. Pour in the gravy browning and cook for another 5 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes. Add a little more water if necessary. The meat should be tender after 45 minutes of cooking but if not go a while longer.
For the rice: Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot of liquid to cook and also the cooking time is reduced.
