Barbados

Flying fish fillets marinated in Bajan green seasoning, coated in seasoned flour or a light batter, and pan-fried until golden and crisp — the definitive everyday protein of Barbadian cuisine.

A Barbadian baked pasta dish of elbow macaroni set in a firm egg-and-evaporated-milk custard, seasoned with sharp cheddar, prepared mustard, and Bajan aromatics, sliced into squares and served as a staple side or main.

A fiery, smooth Barbadian condiment made by blending habanero or scotch bonnet peppers with English mustard, turmeric, vinegar, and aromatics into a bright yellow-orange sauce.

A Bajan dish of boiled breadfruit mashed and stirred firm with butter and okra into a smooth, cohesive mound.

A sweet-spiced Caribbean steamed pudding of freshly grated coconut, cornmeal, and pumpkin, mixed with butter and warm spices, wrapped tightly in banana leaves, and cooked entirely by steam.

A stiff, smooth porridge of fine yellow cornmeal cooked with sliced okra and continuously stirred until firm enough to mold, served as the starchy centerpiece of a plate — most iconically paired with flying fish as the national dish of Barbados.

A Barbadian street food made by splitting a Bajan salt bread roll and filling it with a fried salt fish cake, sliced ham, or fried chicken, dressed with Bajan pepper sauce.

Fish Cakes are crisp‑fried patties made from rehydrated salted cod bound with flour and seasoned with herbs, a classic Caribbean street‑food snack.

Barbados' national dish: delicate flying fish — seasoned in a Bajan herb-and-lime marinade, then steamed or pan-fried — served atop cou-cou, a smooth, moldable cornmeal-and-okra porridge.

A Barbadian Christmas dish of guinea-corn (millet) flour and green pigeon peas cooked down into a savoury, stuffing-like mound enriched with salt beef and salted pork.

A Bahamian staple side dish of dried or canned pigeon peas slow-cooked in a single pot with rendered salt pork, tomato, onion, thyme, and long-grain rice until the rice is fluffy and fully saturated with savory, smoky, herbal flavor.

A Barbadian Saturday dish of firm steamed sweet-potato pudding (grated seasoned sweet potato stuffed into pork-intestine casing) served alongside souse — cold pickled pork offcuts (trotters, ears, snout) steeped in a lime-juice brine with cucumber, onion, parsley, and hot pepper.

A Caribbean punch of aged rum balanced by lime, sugar, water and a finish of Angostura bitters and nutmeg, built on the classic sour-sweet-strong-weak ratio.

Souse is a cold, lime‑bright broth‑based dish featuring tenderized chicken or sheep offal, onion, and allspice, traditionally served as a breakfast or main in Caribbean cuisine.

Sweet Bread is a Caribbean enriched coconut loaf, studded with dried fruit such as raisins, glacé cherries, and mixed peel, often spiced and lightly sweet.