Barbadian cuisine

Barbadian cuisine, also known as Bajan cuisine, is a blend of African, Indian, Irish, Creole, and British influences. A typical meal consists of a main dish of meat or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauces.

The national dish of Barbados is Cou-Cou & Flying Fish. The Cou-Cou component is made from cornmeal and okra, while the Flying Fish is either steamed or fried, and is served with a spicy sauce.

Another popular dish in Barbadian cuisine is Pudding and Souse. This dish is usually served on Saturdays and consists of pickled pork served with steamed sweet potato pudding.

Barbadian cuisine also includes a wide variety of seafood and fresh fruits. Fish such as mahi-mahi, kingfish, flying fish, billfish, and tuna are popular ingredients. Lobsters, shrimps, crabs, and sea urchins are also used in Barbadian cooking. Fresh fruits include mangoes, papayas, passion fruits, guavas, pineapples, bananas, and a variety of citrus fruits.

Barbados is also known for its bakery products. The most popular breads are salt bread and coconut bread, also known as sweet bread. Buns, cakes, and pastries are also very popular, especially during Christmas time.

Barbadian beverages include both non-alcoholic and alcoholic drinks. Mauby, made from the bark of the Mauby tree and mixed with sugar and water, is a popular drink. Other popular drinks include ginger beer, sorrel drink, and coconut water. Barbados is also known for its rum and has several rum distilleries on the island. Template:Barbados topics Template:Caribbean cuisine

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