Thursday, March 12, 2009

Barbados (Bajan) Recipes


- Bread Pudding
- Cassava Pone
- Coconut Bread/Sweet Bread
- Conkies
- Barbadian Rum Punch
- Peanut Punch
- Corn Pie
- Bajun Fried Chicken
- Betty's Fried Flying Fish
- Salt Fish Cakes
- Scalloped Sweet Potato and Onions
- Ralfie's Shrimp and Potato Casserole
- Coconut Sugar Cakes
- Cou-Cou
- Bajan Black Cake
- Jug-Jug
- Rice and Peas
- Hot Pepper Sauce
- Barbados Pork Roast
- Steamed Flying Fish
- Ham and Blackeyes in Coconut Milk
- Chicken Chow Mein
- Crab and Dumplings in Coconut Sauce
- Crab Backs
- Barbadian Seasoning
- Breadfruit Roll with Fish Filling
- Breadfruit Boats
- Yam and Green Pea Croquet
- Malika’s Special – Paw-Paw and Coconut Drink
- Guava & Passion Fruit Drink
- Carambola and Ginger Drink
- Cherry Juice
- Ginger Beer
- Golden Apple Juice
- Lemonade
- Coconut Ice Cream
- Plantain Fish Pockets Entrée
- Pineapple Fish Salad
- Lentil Saltfish Pie Entrée
- Julienne Smoked Bangamary Salad
- Stacked Fish Medley with Tangy Sauce
- Bajan Rice & Stew
- Bajan Salt Bread
- Stuffed Avocados
- All Inclusive Salad
- Pineapple Pie
- Pumpkin Fritters
- Barbados Quesadilla
- Barbados-Shrimp with Raspberry Sauce
- Pork Chops Barbados
- Bajan Chicken Recipe
- Barbadian Chicken Soup
- Macaroni Pie
- Links


Bread Pudding:

2 1/2 cups of milk
2 eggs (slightly beaten)
4 slices of stale bread (cubed)
1/2 cup of brown sugar
1/2 teaspoon of allspice
1/2 teaspoon of vanilla essence
1/4 teaspoon of salt
1/4 cup of raisins (seedless)
1/4 cup of cherries

Preheat oven to 350F. Put bread pieces in a large bowl. In a different bowl, lightly beat the eggs. Add milk and mix. Pour egg-milk mixture over the bread pieces. Add the remaining ingredients and mix well. Pour into a baking dish. Pour 1 inch of hot water into a deep pan and place baking dish inside it. Bake pudding for about 1-hour or until dried inside.

Source: Julian's Page

Cassava Pone:

1 pound of coconut (grated)
3 1/2 pounds of cassava flour
1/4 pound of plain flour
1 3/4 pounds of brown sugar
1/2 pound of margarine
1/4 pound of shortening
1/4 pound of cherries
1/4 pound of raisins (seedless)
12 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1 teaspoon of spice
1 table spoon of mixed essence
1/2 cup of milk

Cut the cherries into small pieces and combine everything except the milk, margarine and shortening in a large bowl with a large wooden spoon. Melt the margarine and the shortening together and pour into the mixture along with the milk and mix. Continue mixing with the addition of small quantities of water until a moist mixture is achieved. Spoon the mixture into five 8 by 4 baking pans. Flatten the tops slightly with the back of a moist spoon and sprinkle some sugar on them. Bake at 300 degrees for 60 minutes of until a skewer comes out clean.

Source: Julian's Page

Coconut Bread/Sweet Bread:

1 pound of coconut (grated)
1/4 pound of plain flour
1 3/4 pounds of brown sugar
1/2 pound of margarine
1/4 pound of shortening
1/4 pound of cherries
1/4 pound of raisins (seedless)
1/4 pound of mixed peel
12 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1 teaspoon of spice
1 table spoon of mixed essence
1/2 cup of milk

Cut the cherries into small pieces and combine everything except the milk, margarine and shortening in a large bowl with a large wooden spoon. Melt the margarine and the shortening together and pour into the mixture along with the milk and mix. Continue mixing with the addition of small quantities of water until a moist mixture is achieved. Spoon the mixture into five 8 by 4 baking pans. Smooth the tops with the back of a moist spoon and sprinkle some sugar on them. Bake at 300 degrees for 60 minutes of until a skewer comes out clean.

Source: Julian's Page


green banana leaves
1 pound of sweet potatoes (grated)
1 pound of coconut (grated)
4 pounds of pumpkin (grated)
3 pounds of corn meal
1/8 pound of brown sugar
1/2 pound of plain flour
1/4 pound of cherries
1/4 pound of raisins (seedless)
1/2 pound of margarine
1/8 pound of shortening
1 tablespoon of mixed essence or almond essence
1 teaspoon of cinnamon/spice
1/4 teaspoon of nutmeg

Wash the banana leaves with cold water. Remove the center spine and cut the leaves into rectangular pieces, about 7 inches long. Heat the leaves in water, remove when the water just begins to boil. Combine the potato, pumpkin, coconut and corn meal in a large bowl. Add the sugar and continue mixing with a large wooden spoon. Melt the margarine and the shortening and combine them with the remaining ingredients and the mixture in the bowl. Spoon 2-3 tablespoons of mixture onto the center of each leaf and fold such that a compact package is formed. Cook with steam for approximately 60 minutes.

Source: Julian's Page

Barbadian Rum Punch:

Punch comes from the Indian word "panch" which means five. The five refers to the five ingredients of sour, sweet, strong, weak and spice. The poem for rum punch goes: One of sour, two of sweet, three of strong and four of weak, a dash of bitters and a sprinkle of spice, serves well chilled with plenty of ice.

1 measure of lime juice, freshly squeezed
2 measures of sugar syrup - see method
3 measures of dark Caribbean rum, the older, the better
4 measures of water
Dash of Angostura Bitters and freshly grated nutmeg

Place two measures of sugar in a saucepan with a little water and cook until the sugar has dissolved and add to the juice. Add the rum and water. A good quality passion fruit juice can be used instead of water but reduce the syrup slightly. Serve with plenty of ice, a dash of bitters and a grating of nutmeg.

Source: Totally

Peanut Punch:

1/3 cup smooth peanut butter
14 oz. can evaporated milk
14 oz. can condensed milk
1 cup water
1 tbsp. sugar
1 egg
pared peel of lime or lemon
1 tsp. vanilla extract
2 cups white rum or 1 cup milk

Mix the peanut butter with the evaporated milk. Add condensed milk and water, mix well. Taste, if not sweet enough add sugar. Beat egg with peel, discard peel. Add egg mixture, vanilla, and milk (or rum) to peanut mixture. Bottle and chill. Serve with ice.


Corn Pie:

1 tbsp sugar
1 1/2 tbsp sifted flour
1/2 lb. anchor cheese (grated)
1 tin of corn (drained)
1/2 tin of evaporated milk
1 egg
1 onion (finely chopped)
1/2 sweet pepper (finely chopped)
1 tbsp butter

Melt butter in pan and add flour, stir to avoid lumps. Add milk stirring gradually to avoid lumps, then add grated cheese. Add corn and sugar, put in onion. Add egg last to hold ingredients together. Bake in oven at 50 degrees for 35 to 40 minutes.


Bajan Fried Chicken:

Serves 6

1 2 1/2 to 3 pound frying chicken cut into pieces
2 cups vegetable oil for frying
1/4 cup or more seasoning (chopped)
1/2 Cup Flour
1 Tablespoon cornmeal
2 Teaspoons poultry seasoning
Salt and black pepper to taste

Wash and clean the chicken pieces and pat them dry on paper towel. Heat the oil to 375 degrees in a heavy skillet (cast iron preferably). With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken. Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag. Place the chicken pieces in the bag and shake until they are well coated. Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides. Remove the chicken from the oil and drain it on paper towels. Serve Hot.


Betty's Fried Flying Fish:

6 Ready Boned Flying Fish
2 Limes
Seasoned breadcrumbs * (see below)
1-2 well beaten eggs
Oil for frying (cholesterol free oil such as Mazola or Canola Oil)
2 Tbs. Readymade Bottled Bajan seasoning (Delish or Lotties Bajan Seasoning)
1 Tsp. Salt

Marinate fish in lime and salt for about 15 mins. Wash off and drain well, then place seasoning in the grooves left after fish has been boned. Dip fish in breadcrumbs first, then egg, then back in breadcrumbs and fry in hot oil one minute on each side, then place on paper towels to absorb oil then place in dish.

Seasoned Breadcrumbs:
1 cup Breadcrumbs
1 Tbs. Flour
1 tsp. Salt
1 tsp. Oregano
1 tsp. Basil
1 tsp. Freeze-Dried Chives
2 tsp. Nature's Seasons Seasoning Blend
1 ½ tsp. Paprika

Mix all together, then do as above. Dip fish in breadcrumb mix, then in beaten egg, then back in breadcrumbs again.


Salt Fish Cakes:

½ lb. Salted cod fish fat for frying
¼ lb. Pumpkin breadcrumbs and flour
¼ lb. Flour salt and pepper
2 eggs 1 tbs. Chopped onion
milk to mix and herbs.
1 tbs. Butter
fat for frying
breadcrumbs and flour
salt and pepper
1 tbs. Chopped onion and herbs

Boil and mince fish finely. Add pumpkin grated raw. Beat eggs. Add milk, butter, seasonings, and salt and pepper to taste and mix together. Add to the fish and mix well with the flour and make into cakes or balls. Dip in breadcrumbs and flour and fry in fat till golden brown.


Scalloped Sweet Potato and Onions:

2 lbs. medium size Bajan Sweet Potatoes ½ tsp. salt
1.4 lb. Onions ½ tsp. White pepper
¾ cup milk 1 tbs. Grated cheddar cheese
2 oz. Flour 1 oz. Butter

Parboil sweet potatoes, peel and slice thinly. Also slice onions. Grease a baking dish with butter. Put the potatoes and onions in it in alternate layers. Sprinkle between layers with a mixture of flour, salt and white pepper. Dot with butter and grated cheese and almost cover with milk. Bake in moderate oven. Bajan Yams may be cooked in the same way and substituted for sweet potato.


Ralfie's Shrimp and Potato Casserole:

1 1/2 lb boiled potatoes
1 cup shelled shrimps
2 hard boiled eggs
1 oz margarine
1/2 cup sliced onions
1 1/2 cups white sauce
2 oz grated cheese
1/2 cup bread crumbs
16 oz carrots
Salt and pepper to taste

Line buttered baking dish with layer of sliced potatoes, brushed with melted margarine. Put layer of white sauce, sprinkled over half of the grated cheese, sliced onions, chopped eggs and shrimps, sliced carrots, white sauce and lastly a layer of sliced potatoes. Top with breadcrumbs, rest of grated cheese and margarine. Sprinkle a little salt and white pepper to taste between layers. Bake in a moderate oven for 45 minutes.


Coconut Sugar Cakes:

½ lb. grated coconut
¼ pt. water
¾ lb. sugar

Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look. Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.

Source: Clive A. White


The national dish of Barbados when eaten with flying fish; loosely based on the middle eastern cous-cous but the okras make the difference!

4 okras thinly sliced
4 cups boiling water
2 cups corn meal
2 cups cold water
1 tsp salt
1 tbsp butter

Cook the okras in boiling water for 10 to 12 minutes. While they are cooking,mix the corn meal and cold water to a smooth paste. When the okras are soft, lower the heat, add salt and corn meal mixture, stirring constantly with a "cou-cou stick" (wooden spoon) until the mixture becomes fairly stiff. When mixture breaks away cleanly from the side of the saucepan, the cou-cou is ready. Butter a bowl, turn the mixture out neatly onto it, shaking it so that it takes on the shape of the bowl. Turn it out on to a serving dish, make an indentation in the top and place a knob of butter in it.

Source: Clive A. White

Bajan Black Cake:

5 lbs mixed dried fruits (raisins,currants, prunes, cherries.
¼ lb chopped nuts
½ lb mixed citrus peel
1½ to 2 lbs brown sugar
2 tbsp mixed spice (cinnamon, clove, nutmeg etc)
10 eggs
1 cup rum
12 oz flour
1 tsp baking powder
1 lb margarine
1 tsp. salt
1 cup port wine
1 tbsp vanilla essence
1 tbsp almond essence
1 cup water
¼ lb pineapple jam

Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. (This preliminary cooking of the fruit shortens baking time of cake and reduces the possibility of the cake burning.) Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Then add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last. Place mixture into baking pans-greased and lined with 2 sheets of waxed paper. Fill the pans ¾ full. Bake in a 300 degree oven for 2½ to 3 hours. Test with skewer before removing from oven. As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.

Source: Clive A. White


Reputed to be a corruption of the Scottish dish haggis with the corn flour substituted for the oatmeal.

8 cups green peas
1 cup corn flour
225 grams (½lb) salt beef or any other salted meat.
100 grams (¼lb.) fresh pork or chicken.
2 tablespoon margarine
2 medium sized onions (chopped)
3-4 blades eschalot
4-5 cups water
1 bunch mixed herbs ( thyme, marjoram, etc. finely chopped)
Salt and Pepper to taste.

Boil pork or chicken in water; add the peas and herbs. Cook the mixture until peas are soft. Strain off, saving the stock. Mince the meat, peas and seasoning. Cook the corn flour in the stock for about 10 minutes-stirring constantly. Add minced ingredients, stir and cook for about half hour stirring the mixture until it reaches a fairly stiff consistency. Cover and allow to steam for 5 minutes. Before removing from the heat, stir in some of the margarine, then turn mixture out on a dish-spreading it smoothly with the rest of the margarine. Serve hot with sliced ham and chicken.

Source: Clive A. White

Rice and Peas:

2 cups rice
1 tbsp margarine
3 tsp salt
¼salt meat
1 medium onion
1 pint green pigeon peas
1 tsp lime juice
5 cups water
1 bunch mixed herbs (your choice)

Boil peas with seasonings and herbs, salt meat until tender. Then sprinkle in rice, lime juice and chopped onion. Add margarine. Cover saucepan and boil over moderate heat, then allow to steam over low heat until the water is absorbed and rice grains are tender.

Source: Clive A. White

Hot Pepper Sauce:

Barbadians spread hot pepper sauce on just about everything they eat. Most Caribbean people are lovers of spicy food and hot pepper sauce makes everything even spicier. Beware!

4 ozs. eschalot
¾ lb. onion
½ oz. tumeric
½ oz. powdered mustard
½ oz. salt
20 bonnie peppers ( small hot variety)
¼ lb. horseradish (grated)
6 cloves garlic
White vinegar

Mix all ingredients together in blender or food processor. Add vinegar until the desired consistency is obtained. Place in bottles and leave for 3-4 days before using.

Source: Clive A. White

Barbados Pork Roast:

3 lbs. boneless pork loin roast
1/2 tsp. salt
1 tbsp. ground cumin
1 tbsp. chili powder
1 1/2 tsp. ground coriander
1 tsp. cayenne pepper
1 1/2 tsp. ground black pepper
3/4 tsp. ground cinnamon
3/4 tsp. brown sugar

Preheat oven to 350 F. Make a spice rub by mixing salt and all the spices. Dry the surface of the pork with paper towels. Rub the spices all over the pork. Place pork in a roasting pan and put in the oven. Cook for about 1 hour or until the pork achieves an internal temperature of 155F. Remove pork from oven and let rest for 10 minutes. Slice and serve.

Source: Margarita's Bajan Menu

Steamed Flying Fish:

by Anne-Marie Whittaker

Yield: 4 servings

8 flying fish fillets
3 limes
1 tbs. salt
3 tbs Barbadian Seasoning
1 large onion sliced
6 cloves garlic minced
1 green bell pepper cut in julienne strips
½ oz. fresh thyme
½ oz. fresh marjoram
1 tsp. parsley chopped
1 large tomato chopped
1 tsp. limejuice
2 cups water
½ tsp hot pepper sauce
½ tsp curry powder
3 tbs. margarine
seasoned salt to taste

Rub the fish with the juice of the limes and the salt and leave to stand for 10 minutes. Rinse the fish and pat dry with paper towels, then rub in the Barbadian Seasoning. Roll each up (like a sausage) and secure with a toothpick. Heat the margarine in a saucepan and sauté the onion and garlic for 3 minutes, or until the onions become transparent. Add the tomato and parsley and continue to cook for a further 2 minutes. Tie the thyme and marjoram together and add to the pan together with the remaining ingredients - except the fish. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the fish and continue to simmer for 10 minutes. Serve with Coo Coo.


Ham and Blackeyes in Coconut Milk:

by Anne-Marie Whittaker

Yield: 4 servings

1 cup Blackeye peas soaked in water overnight
1 lb. Ham cut into 1 inch cubes
7 cloves garlic minced
1 large onion chopped
1 tsp. thyme
1 tsp. Marjoram
½ tsp. Basil
1 Tbsp. Liquid Smoke
1 tsp. Salt
1½ cups coconut milk
2 cups water
½ tsp. Hot pepper sauce

Wash and drain Blackeye peas and place them in a pressure cooker along with the garlic, onion, thyme, marjoram, basil, salt, coconut milk and water. Cover and pressure for 25 minutes. Allow the pressure to dissipate then open the cooker and add the ham and pepper sauce. Add a little water if it is too thick. Simmer for 10 minutes then adjust the seasonings e.g. more herbs or pepper sauce. Simmer for another 10 minutes. Stir in liquid smoke and cook for 1 more minute. Serve over boiled rice.


Chicken Chow Mein:

by Anne-Marie Whittaker

The Chinese came to the Caribbean as Indentured Servants after slavery was abolished. With them came their cuisine and this dish can be found in Jamaica, Trinidad and Guyana, where large Chinese communities exist to this day.

Yield: 6 servings

2 lb Chinese egg noodles
1 chicken breast boiled in salted water and shredded
7 cloves garlic minced
½ tsp fresh ginger minced
2 tbs soy sauce
3 tbs sugar
¼ tsp salt
pinch MSG (optional)
1 can (16 oz) mixed vegetables
3 tbs vegetable oil
vegetable oil cooking spray

Boil the noodles in salted water for 3 minutes, then drain and rinse under running water. Coat with cooking spray to prevent them from sticking together. Heat the oil in a wok and stir-fry the garlic and ginger for 1 minute. Add the noodles, soy sauce, salt, sugar, and MSG, stirring all the time. Stir in the shredded chicken and mixed vegetables, then heat through.


Crab and Dumplings in Coconut Sauce:

by Anne-Marie Whittaker

The people of Trinidad and Dominica make this dish very often. As long as the crabs are 'running' it is sure to be found on the dinner table in many homes. In the Cayman Islands they make a very similar dish called 'stewed conch'. Instead of crabs, the conch is tenderized with a
meat mallet, then boiled in salted water with a squeeze of lemon juice for 15 minutes. It is then cut into bite-sized pieces and stewed with dumplings in the base sauce of the following recipe.

Yield: 4 servings

8 whole crabs backs removed, washed and cleaned
3 cups water seasoned salt to taste
2 cups coconut milk
6 cloves garlic sliced
2 onions chopped
½ oz fresh thyme
½ oz fresh marjoram
¼ tsp curry powder
2 stalks celery diced
4 tbs parsley chopped
½ tsp hot pepper sauce

2 cups flour
¼ tsp salt
1 tbs butter

Break the crabs in half and place them in a saucepan with the water and seasoned salt. Tie the thyme and marjoram together, place in the water and boil for 10 minutes. Add the coconut milk, dumplings, onions, garlic, celery, parsley, pepper sauce and curry powder. Simmer for 20 minutes, or until most of the water has evaporated. The stew can be thickened by mixing a little flour and water together and adding to the gravy. Serve over boiled rice or breadfruit.

To make the dumplings mix the flour, salt and butter together with enough water to make a stiff dough. Knead it on a floured board for 2 minutes then transfer to a greased bowl, cover with a damp cloth and leave to stand for 5 - 10 minutes. Shape the dumplings into balls about 1½ inches in diameter, then press them flat with the palm of your hand.


Crab Backs:

by Anne-Marie Whittaker

Land crab should be used in this recipe since the flavor when using sea crab is completely different. In Guyana crabs are caught at night by placing a bright lantern on the ground 'mud flats' where the crabs live. The light attracts them and they come out of their holes and walk
towards it.

Yield: 12 servings (makes 20 small shells)

1 lb cooked flaked crabmeat
2 oz butter
2 green onions chopped
1 large onion chopped
7 cloves garlic minced
salt to taste
1 tsp hot pepper sauce
4 Tbsp Worcestershire sauce
juice of 1 fresh lime
1 cup breadcrumbs
12 crab backs scrubbed clean or 12 foil potato shells
parsley and red bell peppers for garnish

Stir-fry the green onions, garlic and onion in butter for 3 minutes. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice. Cook for about 2 minutes then add the breadcrumbs. Continue to cook for a further 5 minutes. Adjust seasonings to taste. Spoon the mixture into the crab backs or foil potato shells and dot with butter. Brown in a hot oven (preheated to 400 °F) for 8 minutes. Garnish with parsley and small pieces of red bell pepper.


Barbadian Seasoning:

by Anne-Marie Whittaker

This seasoning is the secret to the success of many mouth-watering Barbadian dishes. It is found in almost every home and comes in several variations. This one is particularly nice.

1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt
½ tsp MSG (optional)

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquify. Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl. Stir in the salt, MSG, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate. Leave it to stand for one week, before using as required.

It is used in Steamed Flying Fish recipe.

Barbadian Seasoning will keep in the refrigerator for up to 6 months.


Breadfruit Roll with Fish Filling:

1 large breadfruit
1 beaten egg
1 ½ teaspoon salt
Water for steaming/ boiling
1lb. Cooked flaked fish
1 large onion
2 blades chive
1 celery stick (blade)
1 red & 1 green sweet pepper
Salt & pepper to taste
2 tbs. flour
1 tbs. Margarine
¼ cup milk

Cook and crush breadfruit. Add beaten egg. Make into ball as pastry. Filling: Melt margarine in pan, add chopped seasonings. Sauté for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavor, and allow to cool. Roll out pastry 16 x 16 on wax paper. Spread on filling, reserving 1 inch at each side. Roll using the wax paper as protection. Place on greased cookie sheet and brush with beaten egg. Bake until brown. Slice and serve.

Source: Caribbean

Breadfruit Boats:

1 ripe breadfruit
1 bunch seasoning
1 blade celery
1 red & 1 green sweet pepper
4 tbsp. Grated cheese
1 tablespoon margarine
1 ½ tsp. Salt

Cut breadfruit into quarters. Half cook breadfruit in slated water. Remove from water and cut away flesh from skin, taking care not to damage the skins. Cut out and discard centers. Put flesh back in the pot and cook for 5 minutes. Wash and chop seasoning. Lightly saute in butter or margarine. Crush breadfruit, add seasoning and return to skins. Sprinkle on grated cheese. Bake until brown spots appear. Remove from oven and serve hot.


Yam and Green Pea Croquet:

2 lbs. Yam
1 cup shelled green pigeon peas
1 bunch fresh seasoning
2 tbsp salt
1 tbsp butter or margarine
½ cup soft breadcrumbs
oil (if frying)
Water for cooking

Peel and cook yam and peas in salted water until soft and water is absorbed. Crush yam and peas together. Saute seasoning in 1 tbsp. of butter or margarine. Add the seasoning and enough breadcrumbs to the yam and peas to hold firmly. Shape in large croquets. Fry, bake or grill until golden brown.


Malika’s Special – Paw-Paw and Coconut Drink:

2 cups paw-paw puree
1 cup coconut milk/ coconut water
½ tsp nutmeg
1 tsp. mixed essence

Blend paw-paw and coconut milk and water. Sweeten to taste. Add nutmeg and essence, stir quickly and serve chilled.


Guava & Passion Fruit Drink:

1 cup. Guava puree
4 cups water
¼ cup passion fruit extract
sugar to taste

Blend the guava and passion fruit together, sweeten and strain and serve cold.

N.B. for cocktails, add 1 jigger of rum to each 12 oz glass of mixture.


Carambola and Ginger Drink:

1 cup. Guava puree
4 cups water
¼ cup passion fruit extract
sugar to taste

Blend carambola and ginger with water and lime juice then strain. Add sugar and serve chilled.


Cherry Juice:

1 pound of bajan cherries
4-5 heaped tablespoons of sugar

Remove the stems form the cherries and put the cherries into a blender with a little water. Liquify the cherries and strain into a jug. (The straining process takes a while) Add the sugar, top up with water and stir.

Source: Barbados

Ginger Beer:

2 ounces of ginger
5-6 heaped tablespoons of sugar
1 gallon of water

Grate the ginger and allow to set in the water for one day. Strain and sweeten.
Combine two tablespoons of ginger beer syrup with 4-5 heaped tablespoons of sugar and 8 cups of water in a jar.

Source: Barbados

Golden Apple Juice:

10 golden apples
8 cups of water
4-5 heaped tablespoons of sugar

Peel and grate the apples such that only the seeds remain. Allow the grated apples to set for one day in the refrigerator. Strain and sweeten.

Source: Barbados


2-3 limes
1 teaspoon almond essence
1 teaspoon vanilla essence
1 teaspoon mixed essence
8 cups of water
4-5 heaped tablespoons of sugar

Dissolve the sugar with a cup of water a jug. Add the juice of the limes and the essence and stir. Add the remaining water while stirring.

Source: Barbados

Coconut Ice Cream:

Total time: more than 2 hours
Preparation: 10 minutes
Waiting: 4-6 hours
Cooking: 15 minutes
Difficulty: Easy

You can add a fruit purée to this basic recipe to make mango, papaya, passion fruit or banana ice cream.

For coconut ice cream:
1 grated Coconut
1 liter + 750 ml (4 + 3 cups) milk
4 eggs
Sugar to taste

For banana or other flavors of ice cream:
Replace the coconut with 6 bananas or other fruit
1 liter (4 cups) milk
4 eggs
Juice of 1 lime
Sugar to taste

Pour 750 ml (3 cups) hot milk over the grated coconut and let infuse for a few minutes; strain and squeeze the coconut to extract all the liquid; heat the liter of milk with the beaten eggs over low heat, stirring constantly until the mixture thickens like a custard; add the coconut milk; freeze in an ice cream maker or place in the freezer for two hours, whisk for a few seconds and return to the freezer; repeat the process once or twice; serve with fruit slices or fruit syrup.

Source: The World Wide

Plantain Fish Pockets Entrée:

6 ozs marlin
2 plantains (med-ripe)
1 tsp cinnamon
2 tbsp margarine
1 tsp nutmeg

Spice rub:
1 tbsp black pepper
1 tbsp celery salt
1 tbsp paprika
1 tbsp curry powder
2 tbsp garlic granules
1 tsp sugar

While partially frozen, cut fish into 6”x3” approximate thickness. Using the upper half for the flap, reduce to ¼” thickness. Make slit in the bottom half and create pocket to be used for stuffing. Boil plantain in skin; peel, crush and mix in margarine, cinnamon, nutmeg and white pepper. Coat fish with spice rub and stuff “pocket” with plantain mixture. Place in hot pan to shallow fry for approx. 3 mins. on each side. Remove, drain any excess oil and garnish with olive or half cherry tomato as button for flap and with piped mustard to create pattern on the “pocket”. Serve hot on a bed of lettuce with cherry tomatoes.


Pineapple Fish Salad:

1 whole pineapple
1 lrg carrot
1 onion
4 tangerines
4 oz cubed dolphin
4 oz cubed marlin
¼ cup diced red sweet pepper
¼ cup diced green sweet pepper

Marinate cubed fish (10mins) then season with Bajan seasoning and put to steam until tender. Remove and allow to cool. Prepare fruit – segment tangerines, cut pineapple lengthwise to ¾ of way in and remove pineapple by cutting in triangles and/or circles. Chop onion and prepare carrot into lengthwise strips. In a mixing bowl, add all ingredients – fruit, vegetable and fish and toss lightly. Place mixture into pineapple shell using the carrot sticks to keep the lid open. Serve with herb flavored French dressing.


Lentil Saltfish Pie Entrée:

1 lb saltfish
½ cup diced mixed sw. pepper
2 tbsp parmesan cheese
¼ cup onion
¼ tsp curry
2 tbsp breadcrumbs
1 chopped garlic clove
2 tbsp cooking oil
1 tsp paprika
¼ cup chopped chives
hot pepper
2-3 ozs almond slithers

Lentil paste:
2 cups lentil pea powder
125 ml tumeric panada sauce

Sautee vegetables in frying pan; add saltfish and other ingredients and cook for 5 mins. In the greased fish mold, cover the base with almond slithers and half-ring of onion ( to give scaly look of fish). Add layer of lentil paste then chopped nuts followed by saltfish mixture. Bake at 400 degrees F for 20 mins. Remove, remove from mold and garnish with parsley.


Julienne Smoked Bangamary Salad:

6 ozs smoked bangamary
3 oz cream cheese
1 med onion
3-4 oz red, green, red sw. pepper
3 oz carrots
2 tbsp parmesan cheese

6 tbsp olive oil
½ tsp pepper
1 tsp garlic
½ tsp salt
1 tsp mustard
1 tbsp parsley
1 tbsp honey
2 tbsp vinegar

Combine all ingredients for dressing; shake well and set aside. Julienne fish, carrots, sw. peppers, cream cheese and celery. Peel and slice onion in rings and cut each to make a strip. In a salad bowl, place all ingredients, add dressing and toss lightly. Individual servings may be done on celery sticks. Grated parmesan may be sprinkled on each serving.


Stacked Fish Medley with Tangy Sauce:

6-8 ozs dolphin
3 ozs pumpkin
3-4 tbsp crushed corn flakes
4 ozs sweet potato
2-3 tbsp Bajan seasoning
2 tbsp flour
1 egg beaten
margarine (sautee)
olive oil (sautee)
vegetable oil for frying

Cut fish into 3” squares and marinate in lime juice and salt for 10-15 mins. Wash, dry, season and coat fish with flour, egg and crushed corn flakes. Peel and cook potatoes (15-20 mins depending on size) cut pumpkin into sticks 5-6” long and blanche in the same water for 3-4 mins. Remove vegetables and drain, cut potatoes in circles. In hot vegetable oil, deep-fat fry fish steaks. Drain. Sautee potatoes and pumpkin in the hot mixture of olive oil, margarine and thyme. Arrange on a platter by stacking, using alternate layers of sweet potato, pumpkin and fish. Serve with the ‘tangy fish sauce’ .


Bajan Rice & Stew:

8 oz. Stew beef
1 large carrot - peeled and sliced
2 medium potatoes - peeled and quartered
2 tbsp. Bajan Seasoning
1/4 tsp. Seasoned salt
1 tbsp. Gravy browning
2 tbsp. Tomato ketchup
1 cup Water
2 tbsp. Vegetable oil
2 cups long grain rice soaked in water for 2 hours
1/2 cup pigeon peas soaked in water overnight - if possible use the canned variety and then you will need 1 cup.
1 oz. Salt pork
1/2 tsp. Thyme
4 cups water

For the stew: Wash and cut beef into bite sized pieces then rub with the Bajan Seasoning and Tomato Ketchup. Heat the oil in a skillet and stir fry the meat for 10 minutes. Pour in the gravy browning and cook for another 5 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes, adjust the seasonings with a little seasoned salt, and cook for another 15 minutes. Add a little more water if necessary. The meat should be tender after 45 minutes of cooking but if not go a while longer.

For the rice: Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot of liquid to cook and also the cooking time is reduced.

Source: Caribbean

Bajan Salt Bread:

The majority of breads in Barbados are sweet, therefore this traditional roll, is aptly named salt bread as it is one of the only breads available on the island that isn't too sweet. The rolls come up quite large, so we recommend that you cut the roll into 4 slices to make smaller sandwiches or when sliced down they are ideal for toasting with melted butter.

6 1/2 cups of white flour
2 teaspoons of white granulated sugar
1 teaspoon salt
2 tablespoons of vegetable oil
2 packs of yeast
2/14 cups of warm water

Sift half of the flour and mix with salt and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, keep adding more sifted flour until you have a dough stiff enough to knead. Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40-50 minutes until it has doubled in size. You know dough is ready, when you poke a finger in it and the indentation remains. Preheat oven to 425 degrees F or 220 degrees C. Now divide the dough into 12 equal portions and roll each one into a fist size ball and place on a greased baking sheet, now place in a warm place again for a further 40 minutes or again until the dough has doubled in size. Now place in the center of the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.

Source: Totally

Stuffed Avocados:

3 medium sized ripe avocados
4ozs shrimps minced
2 stalks celery
2 tablespoons mayonnaise
2 tablespoons cream
a little lime juice
1 teaspoon sherry
salt and pepper

Halve avocados and remove stones.
Sprinkle with a little lime juice.
Mix shrimp meat with finely chopped celery and add mayonnaise.
Whip cream stiffly and add it with the sherry, season.
Pile into hollows of pears.

Source: Totally

All Inclusive Salad:

1 cup ripe golden apple
1 cup cantaloupe/ honey dew melon
1 cup grapefruits segments
1-cup young cucumber (chopped)
1 cup firm ripe paw-paw
1-cup firm table guavas
1 cup firm ripe mangoes
1 cup firm ripe carambolas
¼ cup sliced onion
¼ cup white wine
¼ cup honey
1 lettuce

Make a doily around a fruit bowl with lettuce leaves. Cut all fruit in uniform pieces. Mix last four (4) ingredients in a small bowl. Shake and pour over vegetable and fruits. Toss and decorate with carambolas, and cherries. Chill and serve.

Source: Caribbean

Pineapple Pie:

1 Large can pineapple chunks
1 pkg. (envelope) gelatin
1 pkg. (8 oz) cream cheese

Graham cracker crust in 9 inch pie dish (digestive biscuits, Marie biscuits, Cornflakes or Rice Crispies can be substituted for the crust). Drain pineapple chunks - keep syrup, add water if necessary to make one cup. Heat syrup and add Gelatine, stir till dissolved - divide in half. To one half add cream cheese and stir over heat till melted and smooth. Pour into Graham cracker crust and chill until firm. Place pineapple chunks on top and pour on remainder of syrup to glaze - keep pie chilled.

Source: Totally

Pumpkin Fritters:

The creamier Garden Pumpkin is most commonly served boiled or in fritters while the slightly more fibrous Belly pumpkin is more suited to soups. Pumpkin fritters are served sprinkled with sugar and spice, but they are eaten as a side dish, not a dessert.

2lbs/1kg pumpkin
3 tablespoons brown sugar
2 teaspoons mixed powdered spice or cinnamon
1 egg
1 cup 5oz/155g flour
2 tablespoons milk
2 teaspoons baking powder
Canola oil for frying
Garnish: 2 tablespoons brown sugar mixed with1 teaspoon mixed powdered spice

Peel, cut up and boil the pumpkin in salted water until soft. Drain and mash pumpkin. In a little bowl mix the sugar and spice and add to the pumpkin. Whisk an egg and mix into the pumpkin along with the milk. Add baking powder and flour until it comes to a good dropping consistency. Shallow fry both sides on a medium heat until dark brown. Adjust heat when cooking so fritters cook through without burning. These fritters should be fairly thin with a creamy consistency inside when cooked. Serve hot, sprinkled with the mixture of sugar and spice. Makes 20-25 fritters.

Source: Totally

Barbados Quesadilla:

2 c. flour
2 c. sugar
2 c. grated cheese (white)
1 c. milk
4 eggs
1/2 lb. butter, melted
2 tsp. baking powder
Sesame seeds for top

Mix sugar, egg yolks and 1/3 cup of milk. Add cheese little by little alternating with the rest of milk. Mix flour, baking powder and butter. Beat egg whites until stiff and fold into other mixture. Put in buttered and floured pie dish. Sprinkle on sesame seeds. Bake for approx. 25 minutes at 325 degrees.


Barbados-Shrimp with Raspberry Sauce:

Steamed, chilled, lg. shrimp (enough for 4 to 5 persons)
1 container frozen raspberries, pureed with 3 tbsp. Triple Sec
Black olives
Kiwi or cantaloupe
Fresh raspberries

Arrange lettuce on a small plate. Place 4 to 5 shrimp, an olive, slice of kiwi or cantaloupe, slice of tomato and several fresh raspberries on top of lettuce. Drizzle raspberry sauce over each.


Pork Chops Barbados:

4-6 thick chops
2 tbsp. oil
1 tsp. salt
2 1/2 c. plum jam
2 tbsp. chutney
3 tbsp. rum
1 lime, sliced
4 bananas, cut 1 inch
Shredded lettuce
1 lg. fry pan with cover
4-6 baked potatoes
Green string beans, French style

Sprinkle chops with salt and brown in oil - cover and simmer 30 minutes or until done. Drain fat. Remove chops and keep warm. In pan stir in jam and melt, add chutney, rum, (a little lime juice), cook 1 minute. Add chops and glaze both sides - cook 2 minutes. Add bananas and glaze. Arrange on plate - putting chops on top of lettuce with sauce on top - slice of lime for color on top. Arrange bananas. Serve with baked potato and green beans.


Bajan Chicken Recipe:

1 (4-pound) chicken, cut into 10 pieces
1 tablespoon whole allspice
1 teaspoon whole black peppercorns
1/2 cinnamon stick
1 medium onion, chopped
2 red bell peppers, chopped
4 scallions, chopped
2 cloves garlic, chopped
1 scotch bonnet or habanero pepper
4 fresh thyme sprigs
1/4 cup fresh lime juice, about 5 limes
1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying
1/2 stick unsalted butter, softened
Kosher salt
Cilantro leaves, for garnish

Rinse and dry the chicken pieces and put them into a shallow glass dish. Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it. Heat the oven to 375 degrees F. Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.

Source: Food

Barbadian Chicken Soup:

1lb/500g chicken with bones and skin or left over baked chicken bones
5 cups 40floz/1.2L of water
Sprigs of thyme, parsley and marjoram
Celery leaves or a stick of celery
1-2 whole, green topped spring onions
1 tablespoon black peppercorns
1 onion
1 chicken stock cube
1oz/30g butter
3lbs/1.5kg Pumpkin

Fresh cream,
Parsley or thyme

If using chicken, remove any fat, but not the skin since it gives the stock a good flavor. Place all the ingredients except the pumpkin and the butter into a saucepan. Bring to the boil and then simmer on a medium heat for 1/2 hour. Remove all the chicken and vegetables from the stock by pouring through a colander or strainer and return to the heat in the saucepan with the pumpkin peeled and roughly chopped. Boil for 1/2 hour or until the pumpkin is well cooked. If using chicken, either add the cooked chicken meat to the soup or use it otherwise. Cool and mix in a blender and add salt and pepper to taste. Freeze if not serving immediately. When ready to serve, reheat over a medium heat. Serve garnished with fresh parsley or a small blob of cream, dropped in the center of each bowl and swirled gently with a pointed knife or toothpick. Serves 4-6

Macaroni Pie:

One of the nations that has influenced the Caribbean cuisine is of course the closest, the USA. Referred to in many islands simply as "pie", macaroni cheese is standard fare and always a winner, especially with children. There are several variations to this dish. Adding 2-3 tablespoons of tomato ketchup or tomato salsa gives a nice orange color and added flavor. It can also be made with different kinds of pasta such as penne or rotini. Adding 2 small tins of tuna is also an option, and makes it more of a main course than a side dish.

8oz/250g macaroni(preferably long tubes as opposed to typical American macaroni)
1 tablespoon butter or margarine
12oz/375g sharp cheddar cheese, grated
1 egg
1 cup 8floz/240ml milk
2 teaspoons onion powder
1 teaspoon hot English mustard
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon red pepper sauce or cayenne pepper (optional)

2 tablespoons fine breadcrumbs
2 teaspoons butter
2 tablespoons grated cheddar cheese

Bring water to the boil and add the broken up macaroni or macaroni elbows and salt. Boil it uncovered until it is just tender but not overcooked (about 8 minutes). Preheat a moderately hot oven 350F, 180C or Gas Mark 4. Drain the macaroni thoroughly, put it back into the same hot saucepan it was cooked in and mix in the butter. Grate the cheese and mix it in with the macaroni a bit at a time, while it is still warm. Whisk the egg until fluffy and add the milk, onion powder, white pepper, salt, pepper sauce and mustard. Pour in with the macaroni and mix. Place in a greased oven proof casserole dish. Top with a little butter, some grated cheese and fine breadcrumbs. Bake in the centre of the oven for about 30-45 minutes depending on the depth of the dish. Notes: Just a hint for a quicker way; put all the ingredients for the sauce in a blender, you do not even have to grate the cheese, blend it all into a sauce, just put milk, egg, salt, pepper,onion and cubed cheese into the blender, pour it onto the macaroni and it is great. If you don't have any onion powder in the cupboard, saute the onion and garlic clove.

Source: Totally



  1. I think these recipies are great. I grew up on these and would certainly like to share them with my friends from other lands.

  2. I like these recipes

  3. Being a Jamaican i like souse but it is not on your list, WHY!!

    1. Maybe because its a Bajan list and Bajan's don't like souse!

    2. are u serious, Bajans love souse. that's the Saturday thing. they should include pudding and souse recipies

      pudding and souse is the mainrhing on Saturdays in bajans home. we love it. it should be in the recipies

  4. Your recipe for jug jug has listed 1 cup corn flour, you should specify that it is guinea corn flour which a substitute for oatmeal as used in haggis,

  5. I like your recipes, most are pretty close to what I grew up on but I love soup and I have to say, what you described there is not a true true Bajan soup. Soup in Barbados has in peas (usally yellow split peas), dumplings (either flour/corn meal) and many more ground provisions like sweet potato, carrots etc

  6. Fantastic ideas, I have to say, the pineapple fish salad sounds intriguing!

  7. Dat is NOT how bajans cook soup some of these recipes are nonsense y cant we live up to our true culture

  8. the recipe for salt fish cakes and lemonade is not how bajans make them, who ever hear of essence in lemonade.

  9. Essence in lemonade is a creole thing - I have Haitian friends that make it that way, but from my family Bajan recipes - no essence is used.

  10. how is it lemonade if there is nothing but limes in it?

    1. Because limes are easily accessible. Many people have lime trees.

  11. Coconut Bread/Sweet Bread:

    1/4 pound of plain flour
    1 3/4 pounds of brown sugar

    Something seems to be wrong with the flour measurement. Should it be 1 1/4 pound of plain flour instead of 1/4 lb of flour.

    Please correct, as I would like to make this for Christmas. Thank you.

  12. As someone from the Eastern Caribbean we put a little essence our lemonade. Also if we do not have lemons, we use lime, different taste but the same thing.

    People need to understand that the Caribbean is not made up of just their island; it is made of many islands with the same recipe and ingredients but cooked with differently.

    I love to use recipes from some of the these islands: Jamaica, Barbados, Trinidad, Guyana to name a few.

    The best steam fish I ate was cooked by Haitians from a restaurant in Miami. No other Caribbean island came close to the way the fish was cooked. In fact the dinner was the best I can recall eating from a Caribbean restaurant.

  13. I don't know a single Bajan (including my family) who DOESNT use essence in their lemonade. Lol

  14. I am a born Barbadian and I know that as a child we used limes or lemons same flavor if you care to call it limeade feel free. Also during my many years doing Domestic Science in school I learnt you can add essence if you like the flavor that does not change it from being lemonade, So please lets eat and drink and remember "out of many one people>"