The main meal of Barbados, officially recognized as its national dish, is cou-cou and fried flying fish.
This iconic Barbadian dish holds a significant place in the island's culinary heritage. Cou-cou is a flavorful side dish made from cornmeal and finely chopped okra, cooked to a smooth, polenta-like consistency. It is traditionally served alongside fried flying fish, a staple seafood in Barbados, and typically accompanied by a rich, spicy gravy. This meal is a true representation of the island's flavors and history, reflecting its African and Caribbean influences.
Other Traditional Bajan Meals
While cou-cou and fried flying fish is the national dish, Barbadian cuisine boasts other deeply rooted and beloved traditional meals. One such popular dish is pudding and souse.
This is a savory meal, often enjoyed as a weekend delicacy. "Pudding" in this context refers to seasoned, steamed sweet potatoes that are often spiced, while "souse" consists of pickled pork parts, which can include the snout, ears, and trotters, prepared with a zesty blend of onions, cucumbers, and hot peppers. It offers a contrasting yet complementary flavor profile to the sweet potato pudding.
Below is a summary of these prominent Barbadian meals:
| Dish Name | Key Ingredients & Description | Significance |
|---|---|---|
| Cou-cou and Fried Flying Fish | A blend of cornmeal and okra (cou-cou) served with fried flying fish and spicy gravy. | National Dish; Core of Bajan cuisine |
| Pudding and Souse | Spiced sweet potato "pudding" served with pickled pork. | Traditional Weekend Meal |
These dishes encapsulate the vibrant and diverse flavors that define Barbadian culinary traditions.
