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Dining In - Favorite Barbadian & Caribbean Recipes

You just returned home from a fabulous dining experience! You are riding that "yummy food high" and replaying that overly satisfying meal in your head! I'm sure that this has happened to each of us at one point or another. Bajan flavour is steeped in the history of African & Caribbean food and culinary delights that we would love to try at home but might at times not have the recipes. Your quest ends here…simply Click, Read, Share, Cook & Enjoy! 

Try one of the Delicious Recipes below!

Bajan Macaroni Pie

  • 1 lb macaroni
  • 1 green sweet pepper, chopped
  • 2 tbsp paprika
  • 1 tsp black pepper
  • 2 tbsp mayonnaise
  • 1 onion, chopped
  • 2 tbsp French's Mustard
  • Fresh parsley, chopped
  • 2 tbsp Bajan seasoning (see below)
  • 16 oz grated Cheddar cheese
  • 1tbsp Bajan Seasoning

Cook and drain macaroni (do not overcook). Transfer to a large bowl, and add ingredients mixing each ingredient in slowly (including 3/4 cheese). Mix everything together with a spoon. Place macaroni into a pyrex dish using the 1/4 grated cheese on top as a crust. Place in oven at 350°F. The Pie is finished when the top cheese starts to look slightly brown.

BRINED CAJUN TURKEY

Ingredients for Brine
 

  • 1 12-15lb turkey
  • 3 tbsp ground coriander
  • 2 tbsp granulated garlic
  • 2 tbsp chilli powder
  • 2 tbsp cumin powder
  • 2 tsp oregano
  • 2 tbsp Cajun spice
  • 4 jalapeno peppers, chopped
  • 2 cups fresh lemon juice
  • 2 cups chopped onions
  • 1½ cups light brown sugar
  • 1 cup salt
Ingredients for Seasoning
Blend together:
 

  • 2 tbsp Cajun spice
  • 2 tbsp granulated garlic
  • 3 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 4 tbsp Bajan seasoning
  • 4 tbsp vegetable oil
  • 1 tbsp salt

Prepare the turkey - removing bag containing the neck and gizzard and cleaning it. Combine the 'ingredients for Brine' (not including the turkey), with 1½ - 2 gallons of water in a large plastic container and stir to dissolve sugar and salt. Place turkey in the liquid and refrigerate for 12 - 24 hours. Turn the turkey periodically to ensure it is evenly marinated. Once ready to bake, preheat the oven to 375 degrees F. Remove the turkey from the brine, pat dry with paper towels and rub the seasoning blend all over the turkey and inside the cavity. With the breast side up, place the turkey in a large, heavy roasting pan and rub with vegetable oil. Place in oven and roast until deep golden brown, approximately 20minutes per pound. Once finished, remove from oven and let stand for about 15minutes before carving.

Cajun-Brined-Turkey

CHICKEN FAJITAS

  • 1½ lbs boneless chicken breast, cut into strips
  • 2 packs chicken seasoning
  • 1 tsp minced garlic
  • ½ tsp ground geera
  • ½ tsp chilli powder
  • 1 tbsp olive oil
  • 1 lg onion sliced
  • 1 lg. sweet pepper cut into strips
  • 1½ cups grated cheddar cheese
  • ¾ cup salsa
  • 12 flour tortillas

Combine chicken seasoning, garlic, geera, chilli and olive oil to season the chicken. Cook chicken in a medium non-stick skillet for approx 8 minutes or until done. Add onions and sweet peppers and cook for another 5 minutes. Spoon ½ cup of chicken mixture onto each tortilla, topping with a sprinkle of cheese and 1tbsp salsa. Fold tortilla skin to overlap. Continue until all of the filling is used. Serve hot. Goes well with sour cream and guacamole.

fajita

CONKIES

Often served in November as a part of the Independence celebrations, conkies are a sweet, cornmeal-based food. The mixture: cornmeal, pumpkin, coconut and sweet potato, are wrapped in banana leaves and steamed.
Originally, conkies were served from the 18century to celebrate Guy Fawkes Day, November 5th. This tradition remained and after Barbados gained Independence, November 30th, 1966, the delicacy synonymous with the independence celebrations. To this day, conkies are exclusive to November.
It could be argued that this is because it is a painstaking process which persons care not do on a regular basis. Whatever the reason, conkies are scarce and sometimes non-existent in the remaining 11 months of the year. You too can take part in the preparation of conkies during this year's Independence celebrations, by following our recipe.

COU COU & FLYING FISH

COU COU

  • 1 lb corn meal
  • 8 okras
  • 16 ozs water
  • 1 tsp salt
  • 2 ozs chopped onions
  • ½ tsp chopped garlic
  • 2 tsp chopped herbs
  • 2 ozs butter

Soak cornmeal in cold water for five minutes. Combine okras, salt, onions, garlic and herbs in saucepan and bring to a boil. Reduce heat and let simmer for 10 minutes. Strain off okras and hold. In a thick bottom saucepan, over a low flame put the soaked cornmeal and half of the okra liquid. Stir constantly with a coucou stick. Add in stages the remaining okra liquid. Continue to stir and allow to steam until corn meal is totally cooked. Add okra and butter. Mix well and serve with the steamed flying fish.

coucou and flying fish

STEAMED FLYING FISH

  • 8 flying fish fillets
  • 3 limes
  • 1 tbsp salt
  • 3 tbsp Bajan Seasoning
  • 1 large onion sliced
  • 6 cloves garlic minced
  • 1 green bell pepper cut in julienne strips
  • ½ oz fresh thyme
  • ½ oz fresh marjoram
  • 1 tsp parsley chopped
  • 1 large tomato chopped
  • 1 tsp lime juice
  • 2 cups water
  • ½ tsp hot pepper sauce
  • ½ tsp curry powder
  • 3 tbsp margarine

Marinate the raw fish in the salt and lime juice for 10 minutes. Rinse the fish and pat dry with paper towels, then rub in the Bajan Seasoning and leave to marinate for 1 hour. Roll each fish into a sausage shape, starting with the tail. Heat the margarine in a saucepan and sauté the onion and garlic until the onions become transparent. Add the tomato and parsley and continue to cook for 2 minutes. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients. Place rolled fish on mixture in pan, reduce heat, cover and simmer for 10 minutes until fish is cooked.

CURRIED POTATO TURNOVERS

For Pastry
  • 2 cups flour
  • ¾ cup butter
  • 1 pk all purpose seasoning
  • ½ cup cold water

For Filling

  • 1 tbsp. vegetable oil
  • 1 tbsp. curry powder dissolved in ¼ cup water
  • 1 sm. onion chopped
  • 1 clove garlic, minced
  • 1 lb. potatoes, diced
  • ½ cup water
  • 1 (14 oz.) tin mixed vegetables
  • 1 tbsp jerk seasoning
  • 2 tsps. flour dissolved in ¼ cup water
  • ¼ cup melted butter
curried potato turnover3

Dissolve all-purpose seasoning in a cold water, in a small bowl. In a separate bowl, work the butter into flour until the butter breaks up into tiny pieces. Slowly add water to the mixture and knead until dough forms a ball. Refrigerate until ready to use.
In the meantime, heat oil in a medium pot, add curry powder and allow to cook for a few minutes until it thickens. Add garlic, onion and potatoes and stir. Add water and bring to a boil. Cook uncovered for 10 minutes or until potatoes are cooked. Add mixed vegetables, jerk seasoning and flour/water mixture. Cook until thickens and remove from heat.

Remove dough from fridge and roll out to about ⅛" thickness on a clean, floured surface. Cut out squares of dough approximately 3" x 3" and spoon 2tbsp of filling in the centre of each square. Wet the edges with a little water, fold in half and use a fork to seal. Place on a baking tray and brush over with melted butter. Bake at 400°F for 20-25 minutes or until golden brown.

BAJAN FISH CAKES

  • ½ lb salted cod fish, cooked and flaked
  • 2 tbsp oil
  • 1 cup onions, finely chopped
  • 1 cup flour
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • ¾ cup milk
  • 1 tbsp butter, melted
  • 2 tbsp eschalots (finely chopped)
  • 1 large fresh hot pepper (finely chopped)

In a heavy frying pan, heat the oil and sauté the onions until they are just wilted. Place flour, baking powder and salt in a bowl. Make a well in centre and pour egg, butter and milk. Mix together lightly, then add the onions, eschalots, salted cod fish, salt and pepper. Stir well. Drop by tablespoonful into hot oil, but do not crowd the pan.  Fishcakes are done when golden brown

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JUG JUG

  • ½ lb pork or chicken
  • ½ lb salt beef (corned beef)
  • 4-5 cups water
  • 1 hot pepper
  • 8 cups pigeon peas
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1 medium onion
  • 1 cup guinea corn flour *Oats are a good substitute for guinea corn
  • 2 tbsp margarine

 

 

jug jug

METHOD
Cut up meat and chop thyme, parsley and chives. Boil the meat in water for 20minutes. Add the salt beef, peas and herbs and continue to cook the mixture for another 30 minutes or until peas are soft. When done, strain off, saving the stock for later. Next, mince the meat, peas and seasoning using a mortar or an electric blender.

Cook the corn flour in the stock for about 10 minutes-stirring constantly. Add minced ingredients, stir and cook for about half hour stirring the mixture until it reaches a fairly stiff consistency. Cover and allow to steam for 5 minutes. Before removing from the heat, stir in some of the margarine. When done, turn mixture out on a dish-spreading it smoothly with the remainder of the margarine.

 

Serve hot with sliced ham and chicken.

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  • ⅔ cup olive oil
  • ½ cup lime juice
  • 2 tbsp minced garlic
  • 1 tbsp fresh mint
  • 1 tbsp rosemary
  • 1 tbsp cracked peppercorn
  • 1 tsp coriander
  • 1 tsp cumin/ground geera
  • 2 lbs. boneless lamb, cubed
  • 3 med. onions, cut into quarters
  • 3 med sweet peppers, cut into chunks
  • 12 skewers

In a medium bowl, whisk the first 8 ingredients to make the marinade. Remove 1/2 cup of marinade and refrigerate to be used for basting. Coat the lamb with the remaining marinade. Refrigerate mixture and leave to marinate for 2hours. Once nicely marinated, thread lamb onto skewers alternating sweet peppers and onions. Grill or barbaque over a medium-high heat, turn occasionally to prevent burning and brush with reserved marinate on each turn.

lamb kebabs

LEAN PUDDING & SOUSE

THE SOUSE

  • 6 lbs of pork stewing meat cut into 1 inch chunks
  • 1 Tbsp. Salt
  • 2 Tsp Minced Garic
  • 1 Thinly sliced Onion
  • 1 Chopped Hot pepper
  • 1 Cup freshly squeezed lime juice
  • 3 cups water
  • 2 Large cucumbers , peeled and diced
  • ½ Tsp . Black Pepper
  • 1 Tsp Salt
Place pork into pot, cover with water and add 1Tbsp. Salt. Cook on a medium heat for 30 minutes or until the meat is tender. Remove the meat from the pot and place in a non- metallic bowl.  Mix together all of the remaining ingredients and add to the pork meat, cover and refrigerate for a minimum of 6 hours. Serve at Room Temperature.

THE SWEET POTATO PUDDING 

  • 3 lbs. Sweet potatoes peeled & Grated
  • 2 Tsps. Salt
  • 1 Tsp. ground cloves
  • 2 medium finely chopped Onions
  • 3 Tbsp. flour
  • 3 Tbsp. margarine
  • 2 Tbsp. Bajan Seasoning
  • 3 Tbsp. brown sugar
  • 2 Tbsp. gravy browning
  • 1 Tbsp. hot pepper sauce
Combine all of the ingredients in a bowl and mix well. Grease a casserole dish and fill it with the sweet potato mixture. Cover the dish with foil and bake for 30-45 minutes at 350 °F.  Serve with souse.
 

WATERFRONT CAFE

  • 1½ lbs small potatoes
  • 3 cloves thinly sliced garlic
  • 2 tbsp olive oil or canola oil
  • ½ tsp crumbled rosemary

Since the nutrients are just below the skin, we are going to scrub the potatoes, instead of peeling. Scrub and rinse potatoes. Preheat the oven to 400oF. In a large bowl combine the ingredients and transfer to a roasting pan. Allow to roast for 45 minutes or unil golden brown and cooked through.

roasted potatoes lg

TIPS

  1. When choosing potatoes, look for the ones with the smoothest skin, with as few blemishes as possible. Also avoid the greenish ones as they will have a bitter taste.
  2. If the potatoes are large, cut them first in halves or quarters, depending.
  3. To make roasting easier, you could first cook the potatoes on the stove top in boiling water for about 10 minutes. Do this before combining with other ingredients.

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RUM PUNCH

  • 2 cups granulated sugar
  • 1 cup fresh lime juice
  • 3 cups dark rum
  • 2 cups crushed ice
  • 2 cups cold water
  • 2 dashes Angostura Bitters
  • Grated nutmeg.
Put sugar in a small saucepan, add 2 cups of water and bring to a boil, stirring constantly.Lower heat and simmer for 3 to 5 minutes until sugar is completely dissolved.Remove from heat and cool. Pour resulting syrup into a large container. Add lime juice,dark rum and ice and mix well. Finally add a dash of Angostura Bitters and pinch of nutmeg and continue to mix.

Serve ice-cold.

run-punch

SIMPLE SPINACH OMELET

  • 2 eggs
  • 1 cup torn baby spinach leaves
  • 1 ½ tablespoons grated Parmesan cheese
  • ¼ teaspoon onion powder
  • 1/8 teaspoon ground nutmeg
  • salt and pepper to taste

In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

 

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SORREL DRINK

  • 1 pound dried sorrel
  • boiling water
  • Whole cloves
  • Sugar
  • Salt

Place the dried sorrel into a large jug, cover with boiling water and let steep for at least two hours. Pour through a strainer and sugar to taste and add a pinch of salt. Place in covered containers along with a few whole cloves and refrigerate. Serve cold or pour over ice. A dash of rum or Falernum adds some extra punch!

TRADITIONAL BAJAN SORREL

  • 3 packs of crackers
  • 1 onion, diced
  • 12 oz dice cooked ham (optional)
  • 3 oz chopped herbs (thyme, sweet basil, marjoram, parsley)
  • 1 oz chopped garlic
  • 1 oz chopped chives
  • 1 oz Bajan seasoning
  • 1 oz pepper sauce
  • 3 oz melted butter
  • 3 oz hot water
  • 1 oz curry powder
  • ½ oz cumin powder
  • Salt and pepper
  • Pepper sauce to taste

Preheat oven at 350°F. Break crackers finely into a bowl, add water and allow to soak. Meanwhile, heat a frying pan and saute the herbs, onions, spices and chives in melted butter. Fold sauted ingredients along with remaining ingredients into soaked crackers. Once combined, transfer the mixture into a buttered baking dish and allow to bake for 40 minutes.

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Bajan Sweet Treats

BLACK CAKE - From Grandmas Kitchen

  • 6lbs mixed dried fruits (raisins, prunes, candied cherries).
  • ½ lb mixed citrus peel
  • 1 cup sweet red wine
  • ½ cup rum
  • ½ cup falurnum
  • 1 bottle Guiness stout
  • 2 lbs brown sugar
  • 1½ tbsp mixed spice (cinnamon, clove, nutmeg etc)
  • 1 lb unsalted butter
  • 12 eggs
  • 1 tsp vanilla essence
  • 1¼ flour
  • 1 lb almonds grounded
  • 1 tsp. salt
  • Browning
 Combine fruit with wine, rum, falurnum, Guiness and spices. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.

When ready to bake:
Heat oven to 250 degrees F. and line 3 cake pans with waxed paper. In a large bowl, cream butter and sugar until and fluffy, and in a seperate bowl, combine 2 tablespoons water to egg and essence. Whisk until light, then add to the butter mixture.
Combine the remaining dry products (flour, salt and ground almonds) in another bowl. Gradually stir flour mixture and fruit alternately into butter mixture. Add browning to bring to a dark brown colour, similar to chocolate.

Gently pour or spoon mixture into prepared cake pans and cover with foil. Fill the pan ¾ full. Bake for 2 ½ hours, reduce heat to 150 degrees F and bake for another 2 hours. Allow to cool before removing from pans. Keep leftovers stored in an airtight container.

CORN PUDDING

  • 3 slightly beaten eggs
  • 2 cups canned whole kernel corn - drained
  • 2 cups skimmed milk
  • ⅓ cup finely chopped onion
  • 1 tbsp low-fat margarine
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper

Combine all the ingredients and pour into a greased casserole dish. Place dish in a shallow pan containing one inch of hot water. Bake at 350oF or 180oC for 40 to 45 minutes. See if complete by inserting a knife. If it comes out clean, your corn pudding is done, other-wise leave in for another 5 to 10 minutes and check again.

cornPudding

PONCHE DE CREME

  • 12 eggs
  • 1 cup rum (or more)
  • 2 cans condense milk
  • 3 cans evaporated milk
  • 1 tsp vanilla
  • Angostura bitters to taste
  • Nutmeg

Whisk eggs for about 1 minute or until smothe. Whisk in other ingredients one at a time until nicely blended. Refrigerate. Stir before serving. Pour over cracked ice and sprinkle gratered nutmeg.

ponche creme

SORREL JAM

  • 2 lbs sorrel sepals seeded
  • 1 stick cinnamon
  • 3 lbs granulated sugar
    a jar

Wash sorrel and boil in a pot with cinnamon. Once sepals are soft, remove from heat and add sugar. Place mixture in blender and blend until smooth. Return mixture to heat and allow to thicken. Once set, allow to cool, pour in jar and seal

jam

SUGAR CAKES

Its simpler than you might think!

  • ½ lb. grated coconut
  • ¼ pt. water
  • ¾ lb. sugar
Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look. Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.

TAMARIND BALL

  • 2 cups tamarind pulp
  • 1 tbsp salt
  • ¼ tsp hot pepper
  • 2¼ cups sugar

Remove tamarind from shell. Remove seeds and boil tamarind in salt water until soft. Allow to cool and drain water. Add pepper and 2 cups sugar, and combine until mixture is firm enough to form balls. Place the remaining sugar in a shallow plate. Shape tamarind balls and roll in the remaining sugar. Serve as is or wrap in wax paper until ready to eat.

 

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