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Barbados

Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of 432 sq km (167 sq mi) and has a population of about 287,000 (2019 estimate). Its capital and largest city is Bridgetown.

Featured Dishes from Barbados

Bakes

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables.

Buljol

Buljol

Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the cédula de población in 1783, an edict that successfully promoted the settling of French planters in Trinidad who quickly set the population majority. The name is a combination of the French words brulé ('burnt') and gueule ('muzzle'), which was changed into bu'n jaw in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish (it is served cold) but to its spiciness, caused by the added hot pepper. In colonial times buljol was considered a poor man's food, but nowadays it is used as a breakfast ingredient, being eaten with toast or fried bake. From Trinidad the use of buljol has spread to other Caribbean islands (especially Barbados) and Trinidadian communities in English-speaking countries such as Canada, Great Britain and the United States. The skin and bones of the salted cod are removed, then it is cooked or repeatedly soused with cooking water to remove as much of the salt as possible. The fish is then shredded and mixed with chopped tomatoes and chilies. Additional ingredients are added to taste with onions, bell peppers and olive oil being prevalent, but also garlic, hard-boiled eggs, lemon juice, lettuce, white wine and various herbs are used. Instead of codfish sometimes pollock or hake are used.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Cornmeal porridge

Cornmeal porridge

Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list. This dish is eaten widely across Africa, where it has different local names:

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Cutter

Salt bread sandwich with fried flying fish, ham, cheese, liver, fish cakes, fried egg

Fish cakes

Fish cakes

Deep-fried cod fritters

Saltfish

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Cassava pone

Cassava pone

A dense pudding made with cassava, coconut, pumpkin, spice, vanilla, brown sugar

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Coconut turnovers

Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa) and dried fruits. The dumpling is then fried in ghee to give it a crispy texture. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. Gujhias are particularly popular in the Uttar Pradesh, Rajasthan, Gujarat, and Bihar regions of India, where they are prepared during Holi and Diwali festivities. In Bihar, dry ones are called Pedakiya and are very popular, particularly during Chhath. There are two types of pedakiya made in Bihar: one with suji/rawa (semolina) and another with khoa. In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins, and other nuts and then deep-fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep-fried.

Conkies

Conkies

Conkies are a sweet cornmeal-based food item popular in the West Indies. The essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves. In Barbados, conkies were once associated with the old British colonial celebration of Guy Fawkes Day on November 5. In modern Barbados they are eaten during Independence Day celebrations on November 30. In Saint Lucia and Trinidad and Tobago it is called paime and is usually associated with Creole Day , which is on the last Sunday of October every year in Saint Lucia.

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Currants roll

Rolled pastry with a sweet currant filling

Guava cheese

Guava cheese

Goiabada is a conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make quince cheese. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale. Very similar to goiabada is the closely related Colombian bocadillo, also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean, and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes.

Pone

Pone

Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet. The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves , or dumplings, called corn dodgers when dropped in stews and hush puppies when deep fried. Hush puppies were called "fried pones" in the 1928 edition of Southern Cooking by Henrietta Stanley Dull, later changed to "hush puppy" for the 1941 edition.

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Pumpkin fritters

Sugar cake

Sugar cake

Sugar cakes are confections made with grated coconut, sugar, and food coloring. Cooking is done in a saucepan on low heat to avoid burning, and moulding is done immediately afterwards on a baking sheet or shallow plate. They are a popular sweet among schoolchildren in Caribbean countries including Barbados, Trinidad and Tobago, and Guyana; they were also popular during Elizabethan England due to the simple recipe. Sugar cakes are also known as cocada in Latin American countries.

Sweet potato pie

Sweet potato pie

Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States. It is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes, evaporated milk, sugar, spices such as cinnamon, nutmeg, and eggs. Other possible ingredients include vanilla or lemon extracts. The baked custard filling may vary from light and silky to dense, depending on the recipe's ratio of sweet potato, milk and eggs. Though creamy vegetable pie recipes date back to Medieval Europe, sweet potato pie appears in the southern United States from the early colonial days. The use of sweet potatoes in Southern and Black-American cuisine traces back to Native American cuisine. Sweet potato pie applies European pie making customs to the preparation of sweet potatoes. Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where it was included with savory vegetable dishes. By the 19th century, sweet potato pie was more commonly classified as a dessert.

Tamarind balls

Tamarind balls

Small snacks made with tamarind pulp, sugar, flour, salt and pepper

Banks

Banks

Banks Breweries Ltd. is a Caribbean brewery founded in 1961 in St. Michael, Barbados. It is part of the Banks Holdings Limited group. Banks Beer was started as an idea formed by Peter D'Aguiar, a Guyanese entrepreneur. In the late 1950s the Barbados government offered tax concessions to encourage someone to start a local brewery. 30% of the required start-up funds were provided by Banks Diversified Industrial Holdings (DIH) of Guyana and the rest of the capital was collected by the sale of shares to local people in Barbados. A brewery was constructed at Wildey about 2 miles west of the centre of Bridgetown. On September 7, 1961, Banks (Barbados) Breweries opened for business. In the beginning, the company only produced Banks Beer but by 1963 the company added two other products to its portfolio: Milk Stout and Tiger brand Malt, the latter of which can be found in the Caribbean, South America, Asia, Canada, Europe and the United States. The government soon realised that the granted concessions were losing them revenue, so withdrew them. Banks(DIH) were somewhat unhappy with this decision and sold their stake to Barbados Shipping & Trading, a local conglomerate. Unfortunately, Banks(DIH) retained the rights to the use of the name Banks except in certain islands of the Caribbean, which inhibited the local company from exporting the product. Banks first began exporting in 1968, with the first two export countries of Saint Vincent and Dominica located nearby. In 1973 the company acquired the right to use the name Banks in the whole of the anglophone Caribbean. For a while, the beer was brewed under licence in the UK by King & Barnes of Horsham, Sussex and marketed under the name "Bajan" but with a very similar style of bottle and bottle decoration. Banks Beer received its first International Award from the Lager Beer Competition in England in 1971. The company would continue to win awards through the years.

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Cockspur Rum

Cockspur Rum is a rum beverage from the Eastern Caribbean island nation of Barbados. It has been produced by Hanschell Inniss Ltd. since 1884. It has a rooster as its emblem. Barbados is the country of origin of rumbullion, as it was originally called in the 18th century. Danish merchant Valdemar Hanschell established a liquor store in the 19th century where the rum was first distilled. Cockspur blends its rum while aging it in oak barrels, and it contains forty percent alcohol by volume. The rum won the "International Wine and Spirit Competition's" Gold Medal in 1981, 1984, and 1989[citation needed]. Proof66.com listed Cockspur among its "Top 20 rated rums in the world".

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coconut water

Coconut water

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Falernum

Falernum

Falernum is either an 11% ABV syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup. The form can be alcoholic (syrup liqueur) or nonalcoholic (syrup). Versions with alcohol are generally lower in proof (≈15% ABV), adding rum and emphasizing the clove, ginger, or allspice flavoring aspects for use in mixing cocktails, typically tropical or tiki drinks. It is also enjoyed on the rocks. Depending on sugar content, the consistency is often thick and is therefore sometimes referred to as "velvet falernum" because of the feeling it leaves on one's tongue. Brands vary. The color can be white to light amber, and it may be clear or translucent.

Fruit juice

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Ginger beer

Ginger beer

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. Ginger ales are not brewed.

Mauby

Mauby

Mauby, also known as madi, maví, mobi, mabi, and maubi, is a tree bark-based beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or fruit of certain species in the genus Colubrina including Colubrina elliptica and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Recipes usually include other ingredients as well, spices such as aniseed being very common. Mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. To many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers. In Puerto Rico the drink is also called mavi champán (champagne mauby) because the drink is fermented, causing it to foam. This process is made by mixing an older batch with a new batch. Mauby bark and leaves are boiled with ginger, avocado leaves, brown sugar and other spices. The drink is then placed in a tight sealed bottle and left out in the sun for 6-8 hours. The drink is then placed in a dark cool place left to ferment up to a week. Ginger has a significant role in the fermentation process.

Mount Gay rum

Mount Gay rum

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Rum Punch

Rum Punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. The original drink in the Indian subcontinent was named paanch. The word punch may be a loanword from Hindi पाँच , meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices, or milk, curd, butter, honey, sugar. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

Sorrel drink

Sorrel drink

Roselle juice, known as bissap, wonjo, foléré, dabileni, tsobo, zobo, siiloo, soborodo or Sobolo in parts of Africa, sorrel in the Caribbean, and agua de Jamaica in Mexico, is a drink made out of the flowers of the roselle plant, a species of Hibiscus. Although generally the "juice" is sweetened and chilled, it is technically an infusion and when served hot can also be referred to as hibiscus tea. Roselle juice, often taken refrigerated, is a cool drink found in many West African countries and the Caribbean. It is a dark red-purple coloured juice. The Burkinabes, Senegalese, and Ivorians call it bissap, the Nigerians call it zobo while the Ghanaians call it Zobolo. It tastes a bit grapey and a little like cranberry juice and can be served with mint leaves. It can also be served with any flavouring of one's choice — sometimes with orange essence or ginger, pineapple juice, tea grass, vanilla, and many others. In Ghana, Nigeria, and Senegal, roselle juice is served cold, while in Egypt, it is served warm. Roselle juice, which acts as a diuretic, has been shown to regulate blood pressure and reduce hypertension. It also has high levels of vitamin C, so is used to treat the common cold and otherwise boost the immune system. Some studies have also shown antimicrobial activity.

Soursop juice

Soursop juice

Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. It is in the same genus, Annona, as cherimoya and is in the Annonaceae family. The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.

Tamarind juice

Tamarind juice

Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus Tamarindus is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae. The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in South Indian and Filipino cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

Ackee and saltfish

Ackee and saltfish

Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. The ackee fruit is the national fruit of Jamaica. It was brought to the Caribbean from Ghana before 1725 as 'Ackee' or 'Aki', another name for the Akan people, Akyem. The fruit's scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. Because parts of the fruit are toxic, such as the arils prior to the opening of the husk at the ripening stage, there are shipping restrictions when being imported to countries such as the United States. Salted codfish, on the other hand, was introduced to Jamaica for enslaved people as a long-lasting and inexpensive protein source. In west Africa, ackee is mainly used as medicine or an ingredient for soap and is not consumed as food. To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch bonnet peppers, tomatoes, then seasoned with spices like pepper and paprika. It can be garnished with bacon and tomatoes, and is usually served as breakfast alongside breadfruit, hard dough bread, dumplings, or boiled green bananas.

Barbados Black Belly

Barbados Black Belly

The Barbados Black Belly is a breed of domestic sheep from the Caribbean island of Barbados. It is raised primarily for meat. Unlike most tropical sheep, it is highly prolific, with an average litter size of approximately 2. It is widely distributed, with populations in twenty-five countries in the Americas, Asia and Europe. It is most abundant in the Caribbean region, in Mexico and in Peru. In 2015 the total world population was estimated at 158000.

Beef

Beef

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Brown stew chicken

Brown stew chicken

Brown stew chicken, is a meat dish eaten throughout the English-speaking Caribbean islands. Some countries in the Caribbean use this name interchangeable with another popular dish referred to as stew chicken that has a different recipe.[citation needed] Brown stew chicken is usually paired with rice and peas and eaten as dinner, preferable on Sundays. The eponymous chicken color is achieved by frying chicken to a deep brown color, after which its cooked in a slow simmer with spices, carrots, and ketchup.

Callaloo

Callaloo

Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant callaloo or dishes called callaloo, vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo and uses taro leaves (known by many local names such as 'dasheen bush', 'callaloo bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia). Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taino cuisine. There are two possible etymological origins for the word. The first deriving from Tupi caárurú, meaning thick leaf. The other being from Kimbundu kalulú referring to okra, similar to the present use of the word in Haitian Creole and São Tomean Portuguese.

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Channa

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups and stews, and curry, in chana masala, and in other food products that contain channa (chickpeas). In 2022, India accounted for 75% of global chickpea production.

Chicken

Chicken

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion as of 2018[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Chub

Chub

Chub is a common fish name. It pertains to any one of a number of ray-finned fish in several families and general. In the UK, the term chub usually refers to the species Squalius cephalus. In addition, see sea chub.

Corn pie

Corn pie

Crab

Crab

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax .[a] They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers on each arm. They first appeared during the Jurassic period, around 200 million years ago.

Curry

Curry

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

Curry rice

Curry rice

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Cutter

Salt bread sandwich with fried flying fish, ham, cheese, liver, fish cakes, fried egg

Doubles

Doubles

Doubles is a common street food originating in Trinidad and Tobago. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food. Doubles as a dish was created in Princes Town by Emamool "Mamoodeen" Deen and his wife Raheman Rasulan Deen in 1936. Deen used to sell curried chickpeas over single fried flatbread with chutneys. When his customers began requesting to double the bara in their orders the name “doubles” was coined.

Fish

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters, Creole style, steamed

Fish and chips

Fish and chips

Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who combined them. Often considered Britain's national dish, fish and chips is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations.

Fish cakes

Fish cakes

Deep-fried cod fritters

Flying fish

Flying fish

The Exocoetidae are a family of marine ray-finned fish in the order Beloniformes, known colloquially as flying fish or flying cod. About 64 species are grouped in seven genera. While they cannot fly in the same way a bird does, flying fish can make powerful, self-propelled leaps out of the water where their long wing-like fins enable gliding for considerable distances above the water's surface. The main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. Barbados is known as "the land of the flying fish" and the fish is one of the national symbols of the country. The Exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their targets.

Fried fish

Fried fish

Pan-fried fish fillets or a whole fish, though may also be deep-fried, serve with rice and beans, salad, johnnycake

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Jug jug

Mashed pigeon peas with pork, beef, chili peppers, onions, serve with boiled ham, common during Christmas

King mackerel

King mackerel

The king mackerel surmayi or kingfish, is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries. The king mackerel is a medium-sized fish, typically encountered from 5 kg (11 lb) to 14 kg (30 lb), but is known to exceed 40 kg (90 lb). The entire body is covered with very small, hardly visible, loosely attached scales. The first (spiny) dorsal fin is entirely colorless and is normally folded back into a body groove, as are the pelvic fins. The lateral line starts high on the shoulder, dips abruptly at mid-body and then continues as a wavy horizontal line to the tail. Coloration is olive on the back, fading to silver with a rosy iridescence on the sides, fading to white on the belly. Fish under 5 kg (11 lb) show yellowish-brown spots on the flanks, somewhat smaller than the spots of the Atlantic Spanish mackerel, Scomberomorus maculatus. Its cutting-edged teeth are large, uniform, closely spaced and flattened from side to side. These teeth look very similar to those of the bluefish, Pomatomus saltatrix.

Lamb chops

Lamb chops

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet. Chops are generally cut from pork, lamb, veal, or mutton, but also from game, such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick. In United States markets, pork chops are classified as "center-cut" or "shoulder". Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower and fattier, while the loin chops are broader and leaner. Lamb chops are sometimes cut with an attached piece of kidney.

Macaroni pie

Macaroni pie

Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk. Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, salt, pepper and various spices. Additional ingredients sometimes used include onion and bread crumbs. Other ingredients may also be used. It can be prepared as a low-fat dish using reduced fat cheese and skim milk. Some versions, such as those in Scotland, are prepared using a pie crust, while others are not. It may be served sliced into wedges.

Mahi

Mahi

The mahi-mahi or common dolphinfish (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin, it is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii and the Indian Ocean. The name mahi-mahi comes from the Hawaiian language and means 'very strong', through the process of reduplication. By chance in Persian, mahi (ماهی) means 'fish', but the word mahi-mahi is Hawaiian. Though the species is also referred to as the common dolphinfish, the use of dolphin can be misleading as they are not closely related to dolphins; see Coryphaena for the possible etymologies of dolphinfish. In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado. On the Mediterranean island of Malta, the mahi-mahi is referred to as the lampuka. In Indonesian, they are called ikan lemadang.

Marlin

Marlin

Marlins are fish from the family Istiophoridae, which includes 11 species. The family's common name is thought to derive from their resemblance to a sailor's marlinspike.

Pelau

Pelau

Pelau is a traditional rice dish from the West Indies , rice, pigeon peas or cowpeas, coconut milk and sugar. Various vegetables and optional spices can be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander. The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew. An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven. Side dishes are optional; coleslaw is a typical one. Pelau shares its origins with pilaf, a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, with their original version of their dish, Paella. Pelau is a Creole dish. When the island was under Spanish colonial rule, their version of Paella was passed down to the slaves who transformed the dish. The caramelisation of the meat goes back to African preparation traditions. Over the course of time, the basic method of preparing pilaf, the caramelisation of meat and influences of the Trinidadian cuisine (especially with regards to available ingredients) mingled into today's pelau.

Pepperpot

Pepperpot

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat.

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Pigtail

Stewed, grilled, barbecued

Pork

Pork

Curry, jerk, chops, ribs, roast

Pork chop

Pork chop

A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption. The center cut or pork loin chop includes a large T-shaped bone and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine and tend to contain much connective tissue. The sirloin chop is taken from the leg end and also contains much connective tissue. The shoulder end produces chops that are considerably fattier than the chops taken from the loin end.

Prawn

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

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Pudding and souse

Mashed savory sweet potato sausage served with pickled pork feet, snout, ears

Pumpkin soup

Pumpkin soup

Pumpkin soup is a usually 'bound' soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War. Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash that has initially been separately roasted can be used in soup preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream, spices such as sage and thyme, salt and pepper. Other recipes have been known to include split peas and more exotic spices such as cumin and cinnamon. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish in the United States.

Rice and peas

Rice and peas

Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately. The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it. Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.

Roti

Roti

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Saltfish

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Saltfish and breadfruit

Saltfish and breadfruit

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Sea eggs

Sea eggs

Sea urchins or urchins , alternatively known as sea hedgehogs, are typically spiny, globular animals, echinoderms in the class Echinoidea. About 950 species live on the seabed, inhabiting all oceans and depth zones from the intertidal to 5,000 metres (16,000 ft; 2,700 fathoms). Their tests (hard shells) are round and spiny, typically from 3 to 10 cm (1 to 4 in) across. Sea urchins move slowly, crawling with their tube feet, and sometimes pushing themselves with their spines. They feed primarily on algae but also eat slow-moving or sessile animals. Their predators include sea otters, starfish, wolf eels, and triggerfish. Like all echinoderms, adult sea urchins have fivefold symmetry with their pluteus larvae featuring bilateral (mirror) symmetry; The latter indicates that they belong to the Bilateria, along with chordates, arthropods, annelids and molluscs. Sea urchins are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. The fossil record of the Echinoids dates from the Ordovician period, some 450 million years ago. The closest echinoderm relatives of the sea urchin are the sea cucumbers (Holothuroidea), which like them are deuterostomes, a clade that includes the chordates. (Sand dollars are a separate order in the sea urchin class Echinoidea.)

Snapper

Snapper

Souse

Souse

A spicy meat and vegetable soup with lime juice, made with a variety of meats, for example, pork, chicken feet, oxtail, sheep's tongue, pig's feet, conch, also refers to a head cheese by the same name

Spiny lobster

Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, Ireland, South Africa, and the Bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in South Africa), terms which elsewhere are reserved for freshwater crayfish. The furry lobsters (such as Palinurellus) were previously separated into a family of their own, the Synaxidae, but they are usually considered members of the Palinuridae. The slipper lobsters (Scyllaridae) are their next-closest relatives, and these two or three families make up the Achelata. Genera of spiny lobsters include Palinurus and a number of anagrams thereof: Panulirus, Linuparus, etc. The name derives from the small Italian port of Palinuro, which was known for harvesting the European spiny lobster (Palinurus elephas) in ancient Roman times. The town itself was named for the legendary figure of Palinurus, who was a helmsman in Virgil's Æneid.

Swordfish

Swordfish

The swordfish , also known as the broadbill in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. These fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of 550 m (1,800 ft), and exceptionally up to depths of 2,234 m. They commonly reach 3 m (10 ft) in length, and the maximum reported is 4.55 m (14 ft 11 in) in length and 650 kg (1,430 lb) in weight. They are the sole member of their family, Xiphiidae.

Tree mutton

Tree mutton

The vervet monkey , or simply vervet, is an Old World monkey of the family Cercopithecidae native to Africa. The term "vervet" is also used to refer to all the members of the genus Chlorocebus. The five distinct subspecies can be found mostly throughout Southern Africa, as well as some of the eastern countries. These mostly herbivorous monkeys have black faces and grey body hair color, ranging in body length from about 40 cm (16 in) for females, to about 50 cm (20 in) for males. In addition to behavioral research on natural populations, vervet monkeys serve as a nonhuman primate model for understanding genetic and social behaviors of humans. They have been noted for having human-like characteristics, such as hypertension, anxiety, and social and dependent alcohol use. Vervets live in social groups ranging from 10 to 70 individuals, with males moving to other groups at the time of sexual maturity. Studies done on vervet monkeys involve their communication and alarm calls, specifically in regard to kin and group recognition, and particular predator sightings.

Acerola cherry

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Acerola cherry

Malpighia emarginata is a tropical fruit-bearing shrub or small tree in the family Malpighiaceae. Common names include acerola , Guarani cherry, Barbados cherry, West Indian cherry, and wild crepe myrtle. Acerola is native to Paraguay and Brazil in South America, Central America and southern Mexico, Puerto Rico, Dominican Republic and Haiti, but is now also being grown as far north as Texas and in subtropical areas of Asia, such as India.

Bajan pepper sauce

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Bajan pepper sauce

Bajan pepper sauce is a Barbadian-style hot sauce condiment made from hot peppers. It is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including meat, poultry, and fish. The principal traditional ingredients of Bajan pepper sauce are Scotch bonnet peppers, mustard, and vinegar, with smaller amounts of cooking oil, onions, hot peppers, black pepper, and turmeric. Other varieties contain a small amount of sea water or alcohol for taste variety.

Bakes

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Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables.

Breadfruit

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Breadfruit

Breadfruit is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines. It was initially spread to Oceania via the Austronesian expansion. It was further spread to other tropical regions of the world during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor. The trees have been widely planted in tropical regions, including lowland Central America, northern South America, and the Caribbean. In addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics.

Cassava

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Cassava

Manihot esculenta, commonly called cassava, manioc, or yuca , is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy root tuber. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both farinha and garri).

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Side, Snack, Appetizer

Channa

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when soaked and coarsely ground with herbs and spices then made into patties and fried, falafel. As an important part of Indian cuisine, it is used in salads, soups and stews, and curry, in chana masala, and in other food products that contain channa (chickpeas). In 2022, India accounted for 75% of global chickpea production.

Coco bread

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Coco bread

Coco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains milk or coconut milk and is starchy and slightly sweet in taste. It is made to be split in half and is often stuffed with a Jamaican patty or other filling to form a sandwich. It is a standard item in school cafeterias and bakeries. Flour, butter or oil, yeast, sugar, and milk or coconut milk are combined to form a soft dough, which after rising is separated into portions which are rolled out, coated with butter or oil, and folded before baking to make an easy-to-split roughly wedge- or half-moon-shaped bun. It is a dense, moist, starchy bread and slightly sweet in taste.

Coconut sweet bread

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Coconut sweet bread

Coconut bread with dried fruit

Conch fritters

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Conch fritters

Spicy, savory fritters made with ground conch meat, serve with Calypso sauce

Conkies

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Conkies

Conkies are a sweet cornmeal-based food item popular in the West Indies. The essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves. In Barbados, conkies were once associated with the old British colonial celebration of Guy Fawkes Day on November 5. In modern Barbados they are eaten during Independence Day celebrations on November 30. In Saint Lucia and Trinidad and Tobago it is called paime and is usually associated with Creole Day , which is on the last Sunday of October every year in Saint Lucia.

Cou

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Cou

Cou-cou, coo-coo , or fungie or fungi (as it is known in the Leeward Islands and Dominica) makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily packaged and is available at supermarkets islandwide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for many residents in Barbados' early colonial history. In Ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish is known as banku, a favourite dish of the Ga tribe in Accra. A cooking utensil called a "cou-cou stick", or "fungie stick", is type of spurtle used in its preparation. A cou-cou stick is made of wood, and has a long, flat rectangular shape like a 1-foot-long (30 cm) miniature cricket bat. It is believed by Barbadians to be essential in stirring the cou-cou, as the dish takes on a firm texture and the cou-cou stick makes it easier to stir in a large pot. Flying fish prepared fried or steamed is a usual complement to cou-cou. Cou-cou and flying fish has become Barbados' national dish. Traditionally, cou-cou is served on Fridays at homes across Barbados and local food establishments. Cou-cou can also be prepared using breadfruit instead of cornmeal.

Dal puri

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Dal puri

Roti flatbread with a yellow spit pea filling

Doubles

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Doubles

Doubles is a common street food originating in Trinidad and Tobago. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food. Doubles as a dish was created in Princes Town by Emamool "Mamoodeen" Deen and his wife Raheman Rasulan Deen in 1936. Deen used to sell curried chickpeas over single fried flatbread with chutneys. When his customers began requesting to double the bara in their orders the name “doubles” was coined.

Eddoe

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Eddoe

Eddoe or eddo is a species in genus Colocasia, a tropical vegetable, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems (corms). In most cultivars there is an acrid taste that requires careful cooking. The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste. Linnaeus originally described two species which are now known as Colocasia esculenta and Colocasia antiquorum of the cultivated plants that are known by many names including eddoes, dasheen, taro, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is Colocasia esculenta.

Fish cakes

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Fish cakes

Deep-fried cod fritters

Macaroni pie

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Macaroni pie

Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk. Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, salt, pepper and various spices. Additional ingredients sometimes used include onion and bread crumbs. Other ingredients may also be used. It can be prepared as a low-fat dish using reduced fat cheese and skim milk. Some versions, such as those in Scotland, are prepared using a pie crust, while others are not. It may be served sliced into wedges.

Okra

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Okra

Okra , Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to East Africa. It has edible green seed pods. Cultivated in tropical, subtropical, and warm temperate regions around the world, okra is used in the cuisines of many countries. Abelmoschus is Neo-Latin from Arabic: أَبُو المِسْك, romanized: ʾabū l-misk, lit. 'father of musk', while esculentus is Latin for being fit for human consumption.

Onion

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Onion

An onion , also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.: 21 Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion Allium fistulosum, the tree onion Allium × proliferum, and the Canada onion Allium canadense. The name wild onion is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

Pawpaw

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Pawpaw

The papaya , papaw, (/pəˈpɔː/) or pawpaw (/ˈpɔːpɔː/) is the plant species Carica papaya, one of the 21 accepted species in the genus Carica of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. It is grown in several countries in regions with a tropical climate. In 2022, India produced 38% of the world's supply of papayas. The word papaya derives from Arawak via Spanish, and is also the name for the plant. The name papaw or pawpaw is used alternatively for the fruit only in some regions.

Plantain

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Plantain

Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas (Musa × troglodytarum) from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America. Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Bananas fruit all year round, making them a reliable all-season staple food.

Potato salad

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Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. Potato salad is found in several countries in Europe. The German Kartoffelsalat, is one of the most famous that was spreading largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.

Rice

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Rice

Roti

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Roti

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Salt bread

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Salt bread

Bread roll, used for cutters, as a side for dinner

Samosa

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Samosa

A samosa (listenⓘ) from the Persian word Sambosag (سنبوسگ) (Meaning triangular pastry) is a fried South Asian and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, peas, also non-vegetarian meat, or fish. It is made into different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, West Asia, Central Asia, East Africa and their South Asian diasporas. The English word samosa derives from the Hindustani word samosa (Urdu: سموسہ, Hindi: समोसा), traceable to the Middle Persian word sanbosag (سنبوسگ) 'triangular pastry'. Similar pastries are called sambusak in Arabic; medieval Arabic recipe books sometimes spell it sambusaj, which are all borrowed from Persian sanbosag.

Scotch bonnet pepper sauce

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Scotch bonnet pepper sauce

Scotch bonnet hot sauce, serve with poultry, seafood, goat, fish

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