What’s on the Inde­pen­dence Table for Lunch, Dinner and Dessert?

These deli­cious del­i­ca­cies are just a snip­pet of the deli­cious cui­sine served across the island on Inde­pen­dence Day. Try one of them today!

Cou Cou and Fly­ing Fish

This is the national dish of Bar­ba­dos. Cou Cou is made with corn­meal and okra and served with fly­ing fish and gravy.

Mauby

This is per­fect to wash down that Cou Cou and fly­ing fish. Mauby is gen­er­ally made from mauby bark and brewed with other spices. How­ever, mauby syrup (where you just add water) is also sold in stores.

For Din­ner

Roast Bread­fruit and Salt Fish

Bread­fruit is not as pop­u­lar in Bar­ba­dos as it is in other Caribbean islands, but it is a del­i­cacy deeply enjoyed nonethe­less. It can be boiled, baked or even crushed to make bread­fruit Cou Cou, but it goes best when roasted and served beside stir fried cod (salt) fish.

For Dessert

Cas­sava Pone

Cas­sava pone is made pri­mar­ily from cas­sava flour, derived from the cas­sava root. Although not as sweet as some of the other treats on this list, it is still quite delicious.

Sweet Bread

Also known as coconut bread. Fea­tured ingre­di­ents include flour, coconut, raisins and other dried fruit. Coconut can also be placed in the cen­ter of the bread, adding more sweet­ness to this dessert.

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