Barbados cuisine

A rich fruit cake soaked in Bajan rum and brandy, traditionally served at Christmas and weddings.

A dense, sweet pudding made from grated cassava, coconut, and spices, baked until firm.

Local take on stir-fried noodles with vegetables and meat.

Sweet, dense bread made with coconut milk and grated coconut.

Deep-fried savory fritters made with salted cod, flour, and herbs, a ubiquitous snack.

Crispy chicken seasoned with local spices and deep-fried.

Rich, seasoned meat or fish sauce used to accompany many dishes.

Baked macaroni with cheese, mustard, and spices; a beloved side dish.

Slow-cooked meat stew with cassareep, cinnamon, and hot peppers.

Rice cooked with pigeon peas, coconut milk, and thyme.

Moist cake soaked in local rum, often served at celebrations.

Classic cocktail with rum, lime, sugar, and bitters.

Herb and spice blend used to marinate meats and flavor dishes.

A sweet, dense bread made with coconut, raisins, and spices, often enjoyed for breakfast or tea.

Versatile starchy fruit often roasted, fried, or boiled as a side.

Dense, sweet cake made from grated cassava, coconut, and spices.

Steamed cornmeal and pumpkin sweet cake wrapped in banana leaves.

National dish of Barbados: cornmeal and okra cou-cou served with spicy flying fish stew.

Sandwiches on salt bread filled with flying fish, ham, or cheese.

Deep-fried fritters made with salted cod and seasoned batter.