Introduction: Known locally by the West Indian name ‘pear’ for avocado, this salad pairs the island’s creamy, home-grown avocados with flaked salted cod, a combination that turns two pantry and garden staples into a refreshing, protein-rich salad often served as a light lunch or side at family lunches. Cultural Background: Known locally by the West […]
Introduction: Salted cod became a Caribbean pantry staple during the colonial era, shipped in barrels from the North Atlantic as cheap, long-lasting protein for plantation communities. Cultural Background: Salted cod became a Caribbean pantry staple during the colonial era, shipped in barrels from the North Atlantic as cheap, long-lasting protein for plantation communities. Paired with […]
Introduction: Callaloo, made from the leaves of the dasheen or amaranth plant, is one of the oldest dishes in the Caribbean, with roots stretching back to West African leafy-green cooking traditions carried across the Atlantic. Cultural Background: Callaloo, made from the leaves of the dasheen or amaranth plant, is one of the oldest dishes in […]
Introduction: Golden, herb-flecked fish cakes are a fixture of Bajan gatherings, church fêtes and Friday-night fish fries. Cultural Background: Golden, herb-flecked fish cakes are a fixture of Bajan gatherings, church fêtes and Friday-night fish fries. Made from salted cod bound with a light batter and packed with fresh herbs and scotch bonnet, they reflect the […]
Introduction: Widely regarded as the national dish of Barbados, cou-cou and flying fish pairs a smooth cornmeal and okra mash — descended from West African fufu traditions — with fish steamed in a tomato-based gravy seasoned with lime, garlic and herbs. Cultural Background: Widely regarded as the national dish of Barbados, cou-cou and flying fish […]
Introduction: The flying fish is so central to Barbadian identity that it appears on the national coat of arms and coins. Cultural Background: The flying fish is so central to Barbadian identity that it appears on the national coat of arms and coins. The ‘cutter’ — a small salt bread roll packed with seasoned, fried […]
Introduction: Hilsa is Bangladesh’s national fish, and shorshe ilish, hilsa simmered in a pungent mustard seed paste, is considered the country’s signature dish, especially prized during the monsoon season when hilsa is at its richest. Cultural Background: Hilsa is Bangladesh’s national fish, and shorshe ilish, hilsa simmered in a pungent mustard seed paste, is considered […]
Introduction: Muhammar is a distinctive Bahraini rice dish sweetened with date syrup or sugar, traditionally paired with fried or grilled fish. Cultural Background: Muhammar is a distinctive Bahraini rice dish sweetened with date syrup or sugar, traditionally paired with fried or grilled fish. Reflecting Bahrain’s coastal, pearl-diving heritage, the sweet-savoury contrast is considered a hallmark […]
Introduction: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is a cold-day comfort dish (relative to the tropics) enjoyed at fish shacks throughout the islands, often finished with a splash of sherry pepper sauce. Cultural Background: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is […]
Introduction: Boiled fish is a lighter, brothier cousin of stew fish, favoured in the Out Islands where fresh catch is simmered simply with lime, onion and pepper. Cultural Background: Boiled fish is a lighter, brothier cousin of stew fish, favoured in the Out Islands where fresh catch is simmered simply with lime, onion and pepper. […]