The Food of Barbados - Part I
Posted 30 July 2002 - 10:06 PM
Disclaimer: There are no accurate measurements in Bajan Cooking, i.e. teaspoon, tablespoon etc.
Bakes - The quick and dirty way
Using a table spoon (the large on that comes with your cultery set) scoop 2 spoonfuls of cornmeal, 4 spoonfuls of flour, 3 spoonfuls of sugar, 2 shakes of ground cinnamon and a 2 pinches of salt in a bowl. Fill a cup with tap water* and add to the dry ingredients a little at a time till the batter is slightly thick.
The batter is then fried by the spoonful. *You can use filtered/spring water if you don't trust your tap water .
Fish Cakes aka Cod Fish Cakes or Fritters
Hot Pepper, Chopped
Black Pepper to taste
(Salt to taste if you have boiled the fish a little too long)
Oil to fry
In a pot boil a piece of Salt Cod or Baccara, changing the water until most of the salt is gone. Taste a small piece of cod to estimate if you have to add salt or not. In a bowl add the slightly cooled cod and break apart with your hands to find and remove the bones. Add pepper, chopped onion, scotch bonnet pepper or a few dashes of hot sauce, thyme and flour. Add water a little at a time until you have a slightly thick batter. These are also fried by the spoonful.
Note: Some people add egg or baking powder to their bakes but Ive never tried it. Bakes are similar to Ho Cakes (?) and Fish Cakes are really just Fritters. We can make a meal out of these two if warranted and you will find these at almost every stall during Crop Over.
Posted 30 July 2002 - 10:33 PM
Posted 30 July 2002 - 11:32 PM
Sunday dinner was the most elaborate meal of the week. My grandmother would make soup; Lentil with Ham (a substitute would be pigtail or trotters), Fish soup, Green/Yellow Splitpea Soup or Vegetable soup with chunks of pumpkin and that was just the starter. The main dish could be anything from Fried Chicken, Baked Chicken, Stewed Chicken, Fried Flying Fish (which I spent most of my time cleaning ), stewed beef and the list goes on. This would go with Rice & Peas which had still more variations. Pigeon Peas, Black-Eyed Peas, Cow Peas....the list goes on. We had three staple side dishes that are made at dinner throughout the week; coleslaw, a plain salad and pickled cucumber. Other people make potato salad along with these but my grandmother usually just did those three. For drinks we would grab the Coconut Man right before dinner was to be served and mix the water with a full 2 liter soda, to "stretch it a little" as my grandmother always said. Other drinks would be Carrot Juice, Beet Juice (always made me sick...hated that stuff) Plain Coconut Water or Passion Fruit Drink. I was in charge of picking the passion fruit that grew on the vines in our backyard. Dessert would be when the ice cream man or the Snow Cone came around. Or our parents would take us for a walk into town for fresh grapes and pineapple. Cake was reserved for special occasions although my grandmother did make Pone on some Sundays.
There are also dishes that we love that are not made very frequently. These are more reserved for Christmastime. For example, Pudding and Souse. Pudding is made by making a puree of cooked sweet potato (our sweet potato is the purple skinned one in the Spanish Store) and spices then stuffing this into a pig intestine. The Souse is pickled Pigs Ears and Tails with minced onion, salt, pepper, chopped cucumber and a few splashes of hot sauce.
Posted 30 July 2002 - 11:37 PM
Amazing as it may sound, Barbados being surrounded by water and all, we do not cook much shellfish. In fact, I do not know of anyone who does. Ive seen Rastas eating fresh raw squid that they have caught but don't remember any shellfish. We don't really eat that stuff. I had my first shrimp in NYC!
shawtycat- do you have any intersting shellfish recipes?
Posted 30 July 2002 - 11:41 PM
bake or fry it? that sounds awesome
Posted 31 July 2002 - 12:05 AM
Posted 01 August 2002 - 06:56 PM
Bajan Black Pudding
Grated Sweet Potato
A little bit of brown sugar (preferably the kind from the Asian Markets or West Indian Markets..see Flatbush)
Burnt Sugar Coloring
Finely Chopped Onion
Finely Chopped Hot Pepper
Finely Chopped Chives*
Little bit of butter for moisture
Mix together well and stuff intestines to make sausage. Don't stuff the skins too full, about half way or 3/4 is good, since they will expand when cooked. Tie off the ends with kitchen cord and coil sausage at the bottom of pot. Cook in plain water till done.
Note: You can use Shallots or Scallions in place of Chives.
Lil bit of History: This is a variation on Haggis. We have scots on the island and you can hear a little scottish when Bajan's speak. Especially when said Bajan is cussing you into next Sunday. We like to say "shite" alot.
Here is where you will find the substitutions:
Burnt Sugar Flavoring is the substitution for the Pig's Blood and Sweet Potato is the substitution for the Millet or grain called for in the original recipe.
Pig Ears or Pig Feet or Pig Tail or Pig Snout or a variety of any
Piece of Pork chopped fine
Salt to taste
Finely Chopped Hot Pepper
Finely Chopped Onion
Shredded Parsley Leaf (not alot mainly for garnish)
Boil Pig Ears and pork in plain water until done, (you do not have to season the water since you will be pickling the pig), making sure to skim away the scum while cooking. Drain water and rinse well. Cool and refrigerate. Must be cold when you put then in the pickle.
Mix all other ingredients together in a bowl. Slice Pig Ears into ribbons. All pieces should be around bite size. Add Pig Ears and Pork to the bowl, cover and refrigerate overnight. This must be refrigerated for a few hours before you can eat it. 6 - 8 should do it. It's best to cook this the night before and refrigerate.
These two recipes are served together as Puddin' n Souse....
Posted 01 August 2002 - 07:56 PM
1 or 2 cucumbers peeled, scored lengthwise with a fork and sliced thin
Salt & Pepper
Half a small onion chopped fine
Juice of 1 lime
A few drops of Hot Sauce or Finely Chopped Hot Pepper
Few thyme leaves
In a small bowl combine all ingredients, adjust seasonings and refrigerate until ready to serve.
Posted 02 August 2002 - 06:36 AM
Waaay back in my uni days, there was a Bajan guy in my hall of residence who made the most AMAZING fish fritters with a super-hot dipping sauce. Do you cook anything like this? And if so, how can I do them too?
I dream of those fritters, sometimes...
Posted 02 August 2002 - 09:52 AM
This thread will focus more on dinner and appetizers. I will be posting another one (Part II) which will be Desserts and Snacks. Like Sugar Cakes, Sweet Bread, Lead Pipes, Ham Cutters and Black Cake. For someone who's never been to Barbados..it should make an interersting read.
Posted 03 August 2002 - 01:21 AM
We don't lump all west Indians into Jamaicans. Only in the matters of cricket mon Actually, anyone who has read and admired Austin Clarke,,will probably also know that he wrote a food book, memoir rolled into one called "Pigtails 'n Breadfruit"
Thank you Miss J. I posted this thread to let everyone know the true local dishes on my island. Everyone seems to keep lumping all West Indians into only the Jamaicans, Cubans and Bahamians. You don't know how many times Ive been asked if Im Jamaican. Or asked to translate when, frankly, I have no clue what they're saying either. There is more out there than just those islands. .......
More on Austin http://www.nwpassage...bios/clarke.asp
Posted 03 August 2002 - 01:31 AM