Barbados Famous Cuisine and Recipe

"Cou Cou and Flying Fish" is a traditional and iconic dish in Barbados. Cou Cou is a cornmeal and okra-based dish that has a similar consistency to polenta. It is often served alongside fried or grilled Flying Fish working great with savory sauces like Sauce Creole, it is the national dish of Barbados. The Flying Fish is usually seasoned and fried until crispy.This dish is a significant part of Bajan (Barbadian) cuisine and is enjoyed by both locals and visitors. The combination of Cou Cou and Flying Fish reflects the island's cultural heritage and is often served with a side of spicy gravy or a sauce made with tomatoes, onions, and peppers. It's a flavorful and unique dish that represents the culinary traditions of Barbados. The recipe for cou-cou originated from West African slaves who were brought to the island in 1644. Passed down from generation to generation, cou-cou became a household staple. The Barbadians even invented a special utensil that looks like a spoon-sized cricket bat called a cou-cou stick for stirring the mixture. Once it’s ready, cou-cou resembles a rounder, firmer version of polenta. For the national dish, it’s topped with steamed flying fish and a light herb and garlic tomato sauce.

1. Cou Cou:

• Ingredients: Cou Cou is made primarily from cornmeal and okra. Other ingredients may include water, butter, salt, and pepper.
• Preparation: The cornmeal is mixed with water to form a smooth paste. Okra is chopped finely and added to the mixture, giving Cou Cou its unique texture. The mixture is then cooked and stirred continuously until it thickens and reaches a smooth consistency.

2. Flying Fish:

• Ingredients: The main ingredient is, of course, Flying Fish. These fish are abundant in the waters surrounding Barbados. The fish are typically seasoned with a blend of herbs and spices, including thyme, garlic, onion, and sometimes a bit of lime or lemon juice.
• Preparation: Flying Fish can be prepared in various ways, but for Cou Cou and Flying Fish, it is often fried until crispy. The seasoned fish is coated in flour or a seasoned batter before being fried until golden brown.

3. Accompaniments:

• The dish is commonly served with a side of spicy gravy or sauce. This sauce often includes ingredients like tomatoes, onions, peppers, and additional spices, providing a flavorful complement to the Cou Cou and Flying Fish.

4. Presentation:

• Cou Cou is typically shaped into a mound or placed on the plate, forming a well for the Flying Fish. The crispy fried fish is then placed on top or alongside the Cou Cou. The spicy gravy or sauce is drizzled over the dish to enhance the flavors.

Overall, Cou Cou and Flying Fish is a dish that not only showcases the local ingredients and flavors of Barbados but also reflects the island's cultural identity. It's a beloved dish enjoyed by locals and visitors alike, and its preparation may vary slightly from one cook to another, adding a personal touch to this iconic Bajan cuisine.