Barbados
Flying fish and cornmeal cou-cou, Friday nights at Oistins, and the world's oldest rum.
Barbados wears its national dish on its coins: the flying fish, served with cou-cou, a soft okra-flecked cornmeal polenta, either steamed with lime and herbs or in a spiced yellow gravy. Bajan cooking fuses African and British roots — cornmeal cou-cou and pickled souse from the enslaved plantation kitchen, salt bread and afternoon puddings from the long British tie that earned the island the nickname 'Little England'. Everything runs on a green herb marinade called Bajan seasoning.
Friday night belongs to the Oistins Fish Fry, a seafront street party in a south-coast fishing village where the whole island 'limes' over grilled fish, macaroni pie, rum and live music. And rum is serious here: Mount Gay traces its deeds to 1703, making it widely called the world's oldest. Duck into a neighbourhood rum shop, order fish cakes and a rum punch, and you've found the real Barbados.
- Cou-cou & flying fish
- Macaroni pie
- Pudding & souse (pickled pork with steamed sweet potato)
- Fish cakes (salt-cod fritters)
- Conkies (spiced steamed cornmeal)
- Rice and peas
- Rum punch