I love these Bajan recipes that I picked up while on the island. It’s been a little while since I travelled to Barbados but the joy of recipes means that a taste of Caribbean sunshine is just one meal away (and if I squint into this summer’s heatwave, I can convince myself we have that too. Aha. A hahaha. Ahahahahamwahahahaha. Etcetera.)
Bajan recipes, just like Rihanna makes ’em. Probably.
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3 tablespoons olive oil
1 onion cut into thin strips
2 teaspoons crushed garlic
2 green sweet peppers cut into thin strips
1 tablespoon Bajan seasoning (green shallots called allium ascalorium)
8 ounces stewed tomatoes
1 teaspoon sugar
1/2 cup stock
1 tablespoon Pepper Sauce (turmeric, mustard, pepper, vinegar, salt, starch and hot local peppers if you don’t have a jar yourself)
4 tablespoons finely chopped parsley
Salt and pepper to taste
Heat oil in frying pan
Fry onions, garlic and sweet peppers for 1 minute
Add Bajan seasoning, tomatoes, sugar, stock and pepper sauce
Cover and simmer over low heat for 15 -20 minutes
Season with salt and pepper to taste
Garnish with chopped parsley
Recommended reading: 27 Ways Food and Travel Go Together (Not just for “Foodies”)
Olive oil spray
4 cups water
Salt to taste
12 okras, washed, stems removed, cut crosswise about 1/4 inch thick
8 ounces FINE corn meal
Grease a bowl with olive oil spray and reserve.
Pour 3 cups water into a pot, add the okra and salt, bring to the boil and remove from the heat.
Strain the okra into a small bowl and reserve the water in a separate bowl.
Place a small pot over low heat, add the corn meal with one cup of water to soften, whisking mixture until it is completely combined.
Reduce the heat and continue beating with a whisk until it begins to thicken. Gradually (I repeat, GRADUALLY!) add the water from the okra, whisking to incorporate.
After about 3 minutes, start beating the corn meal with a coo coo stick and add in the okra until they are thoroughly mixed in.
Serve with the creole sauce and flying fish. What flying fish, you ask? Ah yes, read on for more…
Traditionally, this would be flying fish and served on Saturdays. Sadly, though, numbers have dwindled for a range of environmental reasons and so most people now use dorado as it’s easier to come by.
12 boned pieces of dorado
2 limes or lemons
2 tablespoons of salt
6 ounces Bajan green seasoning (shallots and the spices mentioned above)
3 eggs, lightly beaten
1 cup flour mixed with 1 cup bread crumbs
2 cups oil for frying
Place the fish in a shallow container and cover with water
Add the squeezed lime and salt and soak for 5 minutes then remove and pat dry with a paper towel
Season in the grooves where the bones have been removed
Dip in eggs and lightly coat with the flour and bread crumb mixture, shaking of excess
Heat oil in a shallow pan and fry for 4 minutes on each side until golden brown.
Serve with lemon plus the creole sauce and cou cou above!
1) If a man finds lumps in his wife’s cou cou he can throw her out of the house
2) If a child misbehaves, their mother will run after them with a cou cou stick threatening them a damn good hiding.
And you thought it sounded like such a cute little word…
Disclosure: I visited The Club Barbados with Tropical Sky and Elite Island Resorts. All lumpy cou cou my own…
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