BARBADOS & BRITISH AIRWAYS FOOD & COCKTAILS


—


A TASTE OF BARBADOS —


From macaroni pie and ‘bread and two’ to the


renowned Bajan rum punch, Barbados offers visitors epicurean delights to suit every taste


B


ajan cuisine has an eclectic mix of African, Indian and British influences, cleverly blended to position the island as


the culinary capital of the Caribbean. Fish is a headline ingredient, and the native


flying fish are incredibly popular – these mighty foot-long creatures can soar over the water for distances of up to 70 metres. Once steamed or fried, they are the integral ingredient in the island’s national dish of cou-cou and flying fish, alongside a combination of seasoned okra and cornmeal, with a hot sauce. Visitors can enjoy the dish at the lively Friday


Night Fish Fry in the town of Oistins on the south coast. Vendors serve fresh fish and other Bajan staples to a soundtrack of calypso, soca and Caribbean classics. To truly eat like a Bajan, other must-tries are


saltbread stuffed with fishcakes (often known as “bread and two”), macaroni pie (a cheesy macaroni casserole) and rice and peas. Adventurous epicureans should order pudding and souse, which is a traditional Saturday lunch. The spicy pudding is made with sweet potato, either steamed in a dish or stuffed and steamed in pig intestines. Souse is made with boiled and pickled pork, including pigs’ head and feet.


FOODIE HOTSPOTS Dining on street food is an excellent way to try some Bajan favourites. Baxter’s Road near Bridgetown is a popular location, and whether you order from a stall, a hawker with a tray, a coal pot or BBQ, the menu is guaranteed to be packed


10 BARBADOS & BRITISH AIRWAYS JULY 2019


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20