Barbadian Cuisine

Barbados cuisine is characterized as Caribbean cuisine with influences borrowed from the international cuisine. Barbados national dish is coucou and Flying Fish. Coucou 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 Veal; meat is served fried, curried, pickled, grilled, roasted and baked. Barbadians like spicy meals and they have numerous spicy sauces used for flavoring 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.