Recent Barbados Food and Rum Festival a most flavourful event

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BRIDGETOWN, BARBADOS:  During a recent sojourn to Barbados’ famous Food and Rum Festival, (www.foodandrum.com), I spent a few days eating my way through the local culinary scene, not to mention meeting famous chefs and bartenders. As food events go, this was one of the most flavourful if not delicious -and a most wonderful way help celebrate this iconic festival.

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During my stay, learned Barbados is also the official birthplace of rum thanks, in part, to the heavy influence of the island’s sugar cane fields and the deft hands of the local distillers – island research revealed that the Mount Gay distillery, which was found in the early 1700s, is believed to produce the oldest rum found anywhere in the world.

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All this was celebrated in spectacular fashion during the famous fest (back after a two-year pandemic hiatus) where, among  the many events offered to the visitor, were tours of local food spots famous for Bajan cuisine, not to mention, meeting exciting food visionaries and rum distillers.

One such person was celebrity Chef Eric Adjepong, (www.chefadjepong.com), invited to participate in the festival, and an absolute delight of a chef who shared his philosophy of food being natural medicine. Along with being a professional chef and food media personality (finalist on season 16 of Bravo’s Top Chef and a contestant on season 17 of Top Chef All-Stars) Adjepong is also a public health nutrition professional, who has also worked in a variety of Michelin-starred restaurants.

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The first-generation Ghanaian-American born and raised in New York City, Adjepong explained, during a Bajan cooking class, that the flavours and influences in his cooking style are reflective of the “many West African dishes I grew up eating,” and his passion for introducing such dishes was palpable at the recent festival.

Adjepong explained the reasoning behind his dedication to West African cuisine is “the impact its diaspora has had on South American, Latin American, Caribbean, and American food.” Meeting Adjepong was a highlight of the event.

I also learned that traditional Bajan cuisine is simple, complex, flavourful, delicious, and reflective of Barbados’ centuries-old culinary heritage. From the fresh seafood and poultry, to the abundance of greens, the Bajan cook demonstrates a wonderful versatility with just a handful of ingredients. Didn’t matter if the dish came from a local food stand, or classy restaurant, the core of the Bajan kitchen philosophy was found in recipes that just burst with bold flavours yet subtle layers of seasoning.

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Famous foods of the Bajan kitchen include fly fish – the national dish – fish cakes, snapper, pepper pot, rice and peas, and the famous Barbados Great Cake, also known as black cake or rum cake, rich in that famous alcohol’s flavouring.

Start planning for next year’s Barbados Food and Rum Festival, or just go now and immerse yourself in an island that offers so much for your body, soul – and appetite!

www.thesandsbarbados.com/@visitbarbados @foodandrumbarbados @isleaway.bb/#barbadosfoodandrum #feedthefuture #visitbarbados #bfr2022

Macaroni Pie (Macaroni and Cheese)

One of the most popular foods in Barbados – also known simply as ‘pie’! You’ll find this delicious dish on the menu of many street food vendors and local restaurant. Courtesy www.barbados.org/barbados-recipes.

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1/2 lb. tubed macaroni

4 cups grated Cheddar cheese

1 cup evaporated milk

1/3 cup ketchup

1 Tbsp. yellow mustard

1 small onion, grated

1 egg, beaten

Breadcrumbs

Bring salted water to a boil in medium saucepan. Break macaroni tubes into thirds and add to  boiling water. Cook uncovered  until macaroni is tender but still firm.

Preheat oven to 350F. Drain macaroni and return to saucepan. Add onion, cheese, milk, ketchup, mustard and egg. Add salt  and pepper to taste. (Herbs such as marjoram and thyme can also be added.) Pour into a greased dish and top with more  grated cheese. Top with breadcrumbs. Bake for 30-40 minutes or until golden brown.

Macaroni pie can be served as is or as a side dish.

Barbados Cou Cou  

Cou Cou, is a national dish of Barbados, and is usually served with flying fish (the national fish of Barbados) or fish cakes. Somewhat similar to polenta or grits, Cou-cou is made with corn meal and okra. Courtesy www.barbados.org/barbados-recipes.

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8 oz. corn meal

3 oz. okras

1 medium onion, finely chopped

3 Tbsp. butter

Water

Salt to taste

In a bowl, combine cornmeal with sufficient water to cover. Set aside.

Cut tops and bottoms off okras and slice into rings. Place sliced okras in a saucepan with water, chopped onion and salt. Bring to a medium boil for a few minutes until okras soften. Strain okras into a bowl, setting aside liquid.

Add about a quarter of okra liquid back into saucepan and add to soaked corn meal. You’ll need a whisk or wooden stick to stir “cou cou” as it cooks. Stir constantly to avoid lumping. Add more of okra liquid gradually. You can tell you’re nearly finished when cou cou starts to bubble gently at surface. At this point add in cooked okra slices and continue stirring for another 2-3 minutes. Remove from heat and stir in butter. Serve with favourite fish dish.

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Barbados Fishcakes

Fish cakes are a traditional Barbados breakfast dish that may be eaten on their own or served with delicious sweet bakes. They’re also a favourite appetizer at restaurants and finger food. Courtesy  www.barbados.org/barbados-recipes.

1 onion, diced

1 cup flour

1 tsp. baking powder

1 egg lightly beaten

1 small hot pepper, finely diced

Handful chopped parsley, thyme and marjoram

1 lb. boneless, skinless salt cod*

1 cup water

Vegetable oil, for frying

*To prepare salted cod, boil in 6 cups of water for 4 minutes. Throw off water and boil a second time for 3 minutes. Flake  fish with a fork.

In a bowl, combine flaked fish with other ingredients. Stir until a thick batter forms. You can add more water or more flour to get desired consistency.

In a large frypan, heat oil. Drop batter by tablespoon into oil over medium heat, being careful not to overcrowd pan. You may need to turn heat down to medium-low if fish cakes are burning before being fully cooked. Drain on paper towels. Fish cakes are best eaten hot!

Fish cakes are even more delicious when dipped in traditional Barbados pepper sauce or Marie Rose sauce made by combining mayonnaise, ketchup and pepper sauce.