Why not start planning!
As now is the best time to start planning your dream holiday in Barbados, try your hand at making their national famous dish or a rum cocktail, recipes below, and enjoy them whilst you explore what the island has to offer and decide where you want to stay!
Cou Cou & Fried Flying Fish is the national dish of Barbados and can be found in restaurants all across the island.
Prep: 35 minutes | Cooking time: 50 minutes
Cou Cou Ingredients; 2 cups fine cornmeal, 2 cups water, 2 tablespoon butter, 1 + 1/3 cup thinly sliced okra, 4 cups water, 1 + 1/2 teaspoon salt, 1/2 teaspoon black pepper
Cou Cou Directions; Pour 2 cups of water into pot with 1/2 teaspoon salt, okra and let boil for 10 minutes. Use a slotted spoon or strainer to remove the okra to a small bowl and set aside reserving the liquid for later use.
Turn heat to low under medium sized saucepan. Add the remaining water, cornmeal, salt and butter; stir constantly using a whisk to avoid lumps and the cornmeal mixture from scorching.
As the cornmeal begins to dry out, add the reserved liquid in stages, stirring with a wooden spoon constantly until the cornmeal is cooked. This process takes about 20–30 minutes. Stir the Cou Cou at 1-minute intervals to ensure that it is not sticking to the bottom of the pot or getting lumps. As the mixture begins to break away clean from the sides of the pot, add the cooked okra and stir to incorporate fully.
Let Cou Cou continue to cook until firm (but not stiff). Season to taste black pepper and salt. The Cou Cou should break away easily from the sides of the pot; or when you insert a wooden spoon in the middle of the Cou Cou, it should stand and remove easily from the mixture.
Transfer the Cou Cou into a generously buttered bowl and swirl it around to form a mold. Invert the bowl with Cou Cou onto a plate. Create an indentation in the center of the Cou Cou and heap with stewed fish, meat, poultry or vegetables letting the rich sauce spill over to the side. Serve with Fried Flying fish.
Fried Flying Fish Ingredients; 10 flying fish fillets, 2 limes, 2 Cups Cold Water, 4 Tbsp Bajan Seasoning, 2 Cups seasoned Breadcrumbs, 1 Cup Flour, 1 tsp all purpose seasoning, 2 Eggs, 2 tbsp water, Salt, Black pepper, Canola Oil (or sunflower oil can be used an an alternative), 5 wedges of lime or lemon.
Fried Flyish Directions; Place fresh lime juice and salt on fish and leave overnight in fridge. Rinse the fish and coat completely in the Bajan Seasoning. Place the flour season with all purpose seasoning in one plate, the breadcrumbs in another plate and the eggs with water (seasoned with salt and pepper) in another bowl.
Pour the canola (or sunflower oil) in a frying pan to just cover the bottom (about a 1/8–1/4 inch layer) and over medium high heat. Coat each fish fillet in the flour, then dip in egg-wash and coat bread crumbs, shake off any excess and place into the oil to fry.
Repeat with all the fish. Cooking until golden brown on both sides. Remove from pan place on a plate with 2 sheets of paper kitchen towel to drain. Arrange on platter and garnish with lime or lemon wedges.