Barbadian food has been influenced mainly by the British, the original settlers, and West Africian slaves who were brought here in the 1600's. The mainstays of Bajan meals are fish, chicken, pork, rice, sweet potato, macaroni, okra, banana, green seasoning and bonney peppers.

​

The national dish is Cou-Cou (a steamed blend of cornmeal & okra) and Flying Fish (either steamed or fried).​

Some other popular Barbadian dishes are:

Pudding N' Souse - the pudding used to be made of pig intestines, however most people now use sausage casing, stuffed with a mixture of sweet potatoes, herbs & seasonings and the souse is boiled pork (including the head and trotters) served in a cucumber pickle.

Conkies - a mixture of coconut, pumpkin, corn flour, sugar, sweet potatoes & raisins, wrapped in a leaf from a banana tree & steamed, traditionally made in November to celebrate Independence.

Macaroni Pie - macaroni in a 'cheesey' cheese sauce made from 'real' Cheddar Cheese (not the pasteurized type), topped wih more grated cheddar cheese & baked until it brown & bubbling on the top.
Peas and Rice - probably the most common rice dish in the country, usually made with either black eye peas or pigeon peas. 

A Cutter - A bun made of salt bread filled with fried fish; cheese; ham; egg & ham or just about anything that you can get in a bun.

Fish cakes - a mixture of salted cod fish, herbs & flour made into a batter and deep fried, often used as the contents of a cutter.

​

Bon Appetit!

​

This page is under construction.