Our Famous Food

Souse
Islands in the Caribbeando different variations of this dish. In Barbados we make ittraditionally with pork ends like the feet, tongue and ears but a current trend is to use more leans pieces of meat. The well-cooked meat is then left to marinate in a pickle of cumber, onions, parsley and pepper. It is traditionally a dish only prepared around the island on Saturday.

Souse by Gael Fraser

Fish Cakes
Deep fried balls made of flour, seasonings and salt fish-this is the ultimate outdoorfestival food. Hot out of the pan is the best way to have them and of course youcandip them in some ketchup and pepper sauce if you need an extra kick.

Fish Cakes by Waterfront Cafe

Cou Cou
Made from corn meal and okras, serve it with flying fish and you have our national dish. Preparing cou cou is a labour intensive process requiring constant stirring as you slowly add the okra liquid. It even requires a unique utensil, the cou cou stick, that has also shared a lash or two to children who got out of line.

Cou cou by Waterfront Cafe

Roast Breadfruit
Trying to explain what a breadfruit is to someone not from the Caribbean is alwaysan exercise. It is not really a fruit, noris itlike a potato ora yam,but we eat itlike avegetable. One of the best ways to have it is roasted outdoors on a pit fire.