Barbadian Cou-Cou Broth (Flying Fish Broth)

Origin: Barbados. A lightly seasoned broth made from steamed or poached flying fish, forming the accompanying sauce served alongside cou-cou (a cornmeal and okra preparation) — together considered Barbados’s national dish.

Flavor Profile: Savory and mildly tangy, often finished with tomato and lime for brightness.

Culinary Uses: Accompanying sauce/broth for cou-cou and flying fish, Barbados’s signature national dish pairing.

Regional Variations: Some versions poach the fish directly in a seasoned court-bouillon-style liquid rather than preparing the broth and fish separately.

Storage: Refrigerate 1–2 days given the fish content; best enjoyed fresh.

Notes: Contains fish — flag for allergen purposes.