Barbadian's Bajan cuisine revolves heavily around fresh seafood, especially the flying fish. This local dish is served with cou-cou (another Barbadian national dish); a cornmeal and okra mixture, plantains and hot peppers. Whether it is smoked, baked or fried, the flying fish is delectable anyway you cook it.
Buljol on a Coconut Bake
Coconut milk and fresh grated coconut in the roast bake provide a subtly sweet counterpoint to the saltfish/tomato/onion/pepper salad inside. Before you ask for extra pepper sauce, remember the name means “burn mouth.”
Smoky, fire-roasted eggplant mashed with caramelized diced onion, pepper, and garlic (green). Better than baba ghanoush in our opinion. Chokha can also come in the tomato variety (red), with okra, a popular Trinidadian vegetable.