Sea-Egg: The white sea-egg (Tripnustes Esculentus Lesks) is one of the 17 species of sea urchin (Echinoidea) which maybe found in the coastal waters of Barbados. Its spined shell contains the golden roes which have become a local delicacy. Found in relatively shallow waters at a depth of six metres (20 feet) especially around the south coast, the sea-eggs are picked from the sea floor by divers. On the shore they break the shells, remove and wash the roes and pack them into whole shells. The sea-eggs are then steamed and marketed by hawkers. Sea-egg picking is controlled by law to avoid depletion of the species. It has therefore become illegal to dive or market sea-eggs during any period declared closed.

Flying Fish: Flying fish (Hirundictys Affinis) is another delicacy, and accounts for 60% of the weight of all fish landed on the island. These fish travel in shoals, jumping in and out of water like dolphins.
As they move through the air, their long extended fins open up as wings, hence the flying motion which gives the fish its name. Flying fish has been closely associated with our national character. Not only is Barbados called the "land of the flying fish", but these fish frequently appear on commercial motifs.
And, of course, our national dish is none other than flying fish and cou-cou.

Cou-cou: Made from corn meal and okra, cou-cou is usually served with fish or stews.
Cou-cou can also be made from breadfruit and green bananas.

Pudding and Souse: Pudding and souse is another Barbadian dish. The pudding is made from the intestines of the pig which are stuffed with highly seasoned sweet potato. The souse is boiled pig's head or feet served with a cold pickle of onion, cucumbers, limes, parsley and hot and sweet peppers.

Peas and Rice: Peas and rice is also popular, and jug-jug - a dish made principally of green or dried peas and guinea corn - is served at Christmas.

Drinks: Indigenous drinks include mauby, a bitter-sweet beverage boiled from a particular tree bark; rum distilled from sugar cane; falernum, partially distilled cane syrup; sorrel, brewed from leaves like tea; and ginger beer. Juices are also made from cherries, golden apples, soursop, pawpaw and guava.

Fish Fry: A rich aspect of the Barbadian culture is its culinary variety. Most of the typical delicacies can be obtained from Baxter’s Road, Bridgetown - the street that ‘never sleeps’. Another venue for a tantalizing fish fry is the Oistin's Bay Gardens, Christ Church, on weekends.

Bajan Cuisine and Recipes

Jug-Jug

2 cups green shelled pigeon peas
1 lb salt beef
1 lb left over meat (beef, pork, ham)
2 cups guinea corn or cassava flour
1 bouquet garni
2 large chopped onions
1 – 2 tablespoons cooking oil
2 garlic crushed
Water for cooking

Method:

Cut salt meat in small pieces and bring to boil. Throw off water, add cold water to cover and set aside for approx. 2-3 hrs.

Pour oil in heavy pot. Add garlic cook for five (5) mins to extract flavour. Add green peas and stir until skins burst. Add meats and water, simmer until soft. Mix flour in enough cold water to remove all lumps. Stir in with peas and meat mixture. Cook slowly, stirring all the time until mixture is smooth.

CONKIES

4 lbs. 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.

Method:

Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel. Steam until cooked

ALL INCLUSIVE SALAD

1 cup ripe golden apple
1 cup canteloupe/ honey dewmelon
1 cup grapefruits segments
1 cup young cucumber (chopped )
1 cup firm ripe paw-paw
1 cup firm table guavas
1 cup firm ripe mangoes
1 cup firm ripe carambolas
¼ cup sliced onion
¼ cup white wine
¼ cup honey
1 lettuce

Method:

Make a doyle around a fruit bowl with lettuce leaves. Cut all fruit in uniform pieces. Mix last four (4) ingredients in a small bowl. Shake and pour over vegetable and fruits. Toss and decorate with carambolas, and cherries. Chill and serve

Super BreadFruit Roll with Fish Filling

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 tbsp. flour
1 tbsp. Margarine
¼ cup milk

Method: Cook and crush breadfruit. Add beaten egg. Make into ball as pastry.

Method for Filling: Melt margarine in pan, add chopped seasonings. Saute for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavour, 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, brush with beaten egg. Bake until brown. Slice and serve.

Breadfruit Boats

1 ripe breadfruit
1 bunch seasoning
1 blade celery
1 red & 1 green sweet pepper
4 tbsp. Grated cheese
1 tablespoon margarine
1 ½ tsp. Salt

Method: Cut breadfruit into quarters. Half cook breadfruit in slated water. Remove from water and cut away flesh from skin, taking care not to damage the skins. Cut out and discard centres. Put flesh back in the pot and cook for 5 minutes. Wash and chop seasoning. Lightly saute in butter or margarine. Crush breadfruit, add seasoning and return to skins. Sprinkle on grated cheese. Bake until brown spots appear. Remove from oven and serve hot.

Yam and Green Pea Croquet

2 lbs. Yam
1 cup shelled green pigeon peas
1 bunch fresh seasoning
2 tbsp salt
1 tbsp butter or margarine
½ cup soft breadcrumbs
oil (if frying)
Water for cooking

Method: Peel and cook yam and peas in salted water until soft and water is absorbed. Crush yam and peas together. Saute seasoning in 1 tbsp. Of butter or margarine. Add the seasoning and enough breadcrumbs to the yam and peas to hold firmly. Shape in large croquets. Fry, bake or grill until golden brown.

Malika’s Special – Paw-Paw and Coconut Drink

2 cups paw-paw puree
1 cup coconut milk/ coconut water
sugar
½ tsp nutmeg
1 tsp. mixed essence

Method: Blend paw-paw and coconut milk and water. Sweeten to taste. Add nutmeg and essence, stir quickly and serve chilled.

Guava & Passion Fruit Drink

1 cup. Guava puree
4 cups water
¼ cup passion fruit extract
sugar to taste

Method: Blend the guava and passion fruit together, sweeten and strain and serve cold.

N.B. for cocktails, add 1 jigger of rum to each 12 oz glass of mixture

Carambola and Ginger Drink

1 lb. carambola
1 thumb of ginger
1 tsp. limejuice (optional)
4 cups of water
sugar to taste

Method: Blend carambola and ginger with water and lime juice then strain. Add sugar and serve chilled.