Barbados is home to a variety of fish known as flying fish. Barbados was originally known as “the land of flying fish” because of the abundance of fish in the island’s seas.
As a result, it should come as no surprise that flying fish is a key component of the Bajan national meal.
The importance of flying fish to the Bajan people is reflected in a symbol representing a flying fish on the national money, as well as in the Barbados Tourism Authority’s emblem Whereas Coucou is a dish that is popular in Barbados, but not so much in the rest of the globe. If you haven’t had it before, it has a texture similar to polenta or grits.
This meal is traditionally prepared on Fridays or Saturdays by Bajans, but if you learn to make it yourself, you may serve it anytime you like! Impress your friends and family with this delectable tropical flavour.
Recipe :
- Begin by preparing the Bajan chopped seasoning, which must be done ahead of time. In a food processor, combine both types of onion, garlic, ginger, scotch bonnet, thyme, mixed spice, and lime juice. To make a rough paste, blitz the ingredients together in a food processor.
2. Pour the vinegar into the paste in a jar. To incorporate, seal the jar and vigorously shake it. Season to taste and set aside for a few hours to infuse before serving; any leftovers can be stored in the fridge for up to 2 weeks or frozen.
3. To prepare the fish, rub the fillets with lime juice and season with salt. Cover and set aside for 10–15 minutes to marinate.
4. Meanwhile, heat the oil in a deep frying pan over medium heat to start the stew. Fry for a few minutes to slightly soften the onion, garlic, pepper, tomato, thyme, curry, and garlic powders. Along with the butter, add 1 tablespoon of Bajan minced seasoning.
5. Clean the fish fillets by rinsing them and patting them dry. Season with salt, pepper, and garlic powder again, then shape each fillet into a cylinder. Place the rolls in the stew, cover the pan, and cook for 12–15 minutes on low heat.
6. Add the water, okra, onion, and thyme to a large skillet and bring to a boil over high heat while the sauce is simmering. Strain the water, saving the okra slices and juice but tossing out the onion and thyme.
7. Return the pan to medium heat and add the cornmeal. To make a smooth mixture, whisk in the conserved water a bit at a time. Reduce the heat to low and whisk continuously until the mixture thickens. Stir in the okra until it is completely combined.
8. Spoon the fish stew over the cornmeal mixture in serving bowls and top with a rolled fillet. To serve, season to taste with salt and pepper and garnish with parsley (and edible flowers, if using).
Barbados’ national meal is flying fish with cou-cou, a traditional recipe passed down through generations. This famous Bajan chef Jason Howard recipe for fresh fish stew (here with sea bass fillets) and thick cornmeal or polenta includes a recipe for homemade Bajan chopped spice – a wet, spicy seasoning flavoured with fiery scotch bonnet chilli for a truly Caribbean taste.
