Introduction: Peas and rice is the everyday starch side found alongside almost every main course in Barbados, made most traditionally with pigeon peas (gungo peas), coconut milk and a whole scotch bonnet pepper simmered in for fragrance rather than fire. Cultural Background: Peas and rice is the everyday starch side found alongside almost every main […]
Introduction: Conkies are a spiced cornmeal, pumpkin and coconut mixture steamed inside banana or plantain leaves, traditionally eaten on Guy Fawkes Night (November 5th) and Independence Day celebrations across Barbados. Cultural Background: Conkies are a spiced cornmeal, pumpkin and coconut mixture steamed inside banana or plantain leaves, traditionally eaten on Guy Fawkes Night (November 5th) […]
Introduction: A sweet, dense quick bread studded with grated coconut, coconut bread is a teatime and breakfast favourite across Barbados, often baked in large loaves and sliced thick for sharing. Cultural Background: A sweet, dense quick bread studded with grated coconut, coconut bread is a teatime and breakfast favourite across Barbados, often baked in large […]
Introduction: No Bajan Sunday lunch table is complete without a golden, crusty macaroni pie — a baked, custard-set pasta bake far heartier than an ordinary mac and cheese, seasoned generously with mustard, hot pepper and onion. Cultural Background: No Bajan Sunday lunch table is complete without a golden, crusty macaroni pie — a baked, custard-set […]
Introduction: Cornmeal porridge is a staple start to the day across Barbados, eaten by children on their way to school and by working adults alike. Cultural Background: Cornmeal porridge is a staple start to the day across Barbados, eaten by children on their way to school and by working adults alike. Cornmeal arrived in Barbados […]
Introduction: Chomchom originates from Tangail in Bangladesh and is one of the country’s most iconic sweets, an oval-shaped, spongy milk-solid confection soaked in sugar syrup and often finished with a coating of grated coconut or khoya. Cultural Background: Chomchom originates from Tangail in Bangladesh and is one of the country’s most iconic sweets, an oval-shaped, […]
Introduction: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow. Cultural Background: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the […]
Introduction: Shemai, a sweet vermicelli pudding made rich with milk and dried fruit, is the quintessential Eid-ul-Fitr morning dish in Bangladesh, prepared in nearly every household on the morning of Eid to be shared generously with family, neighbours and visiting guests throughout the day. Cultural Background: Shemai, a sweet vermicelli pudding made rich with milk […]
Introduction: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. Cultural Background: Khameer is a soft, slightly sweet yeasted flatbread flavoured with cardamom and sometimes turmeric for colour, traditionally baked in a tandoor-style clay oven. It is a beloved teatime bread […]
Introduction: Chabab are small, fluffy spiced pancakes flavoured with cardamom and saffron, traditionally drizzled with date syrup for breakfast. Cultural Background: Chabab are small, fluffy spiced pancakes flavoured with cardamom and saffron, traditionally drizzled with date syrup for breakfast. They resemble mini pikelets and are a beloved teatime and morning treat across Bahrain and the […]