For many, foods from the Caribbean can seem strange, unappealing, or simply too different to even risk trying. Caribbean cuisine
echoes the culinary influences of Africa, France, Spain, India and Holland. In this water-soaked, tropical locale, fresh fruits and lush fruits make up
a large portion of the Caribbean diet. Meals are large family affairs full of simple and satisfying dishes. Meals usually include rice and beans, a main
dish like brown-stewed chicken, and a vegetable such as roasted breadfruit.
On a visit to Barbados one must visit one of the many roadside stands and
shacks to try some of the Caribbean's best food. Meal ingredients can vary greatly on the islands. When dining out, ask your server about the dishes,
because one island's pepperpot might be another island's callaloo.
National specialties:.
Flying fish
Historically the country of Barbados was nicknamed as "The land of the Flying fish." The once abundant flying fish migrated between the warm coral-filled
Atlantic Ocean surrounding the island of Barbados and the plankton-rich outflows of the Orinoco River in Venezuela. Flying fish is a 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. In fact, the 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.
The sea urchin (oursin or sea egg)
The white sea-egg 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.
Other specialities include sweet potatoes, plaintains, breadfruit, yams and such fruit as avocados, pears, soursops, pawpaws, bananas, figs and coconuts.
National drinks:
All types of rum-based cocktails, rum punch, planters punch, pina coladas and sangria.
The two most famous rums are Cockspur’s Five Star and, for the connoisseur, Mount Gay (the oldest rum blend on the island).
The local beer is Banks
