A FOOD TRADITION
Bajan Cuisine
A Barbadian Creole cooking tradition shaped by West African, British, and broader Caribbean influences, with seafood, cornmeal, root crops, and hearty savory dishes at its core.
Dishes linked to this cuisine
1–12 of 30
Bajan Black Cake
A rich Barbadian fruit cake made with soaked dried fruits, wheat flour, butter, eggs, sugar, wine, rum, and spices.
Bajan Roti
A Barbadian wheat-flour flatbread wrapped around a curried filling, commonly chicken and potato with curry sauce.
Baked Custard
A gently baked Barbadian-style custard combining eggs, milk, and sugar into a smooth, softly set dessert.
Breadfruit and Saltfish
A Barbadian meal of boiled breadfruit served with seasoned saltfish sautéed with onion, tomato, pepper, garlic, and cooking oil.
Cassava Pone
A dense Barbadian baked pudding made from grated cassava, coconut, sugar, butter, milk, and warm spices.
Chicken Soup
A hot broth-based soup simmered with chicken, onions, vegetables, and seasonings.
Coconut Bread
A sweet Bahamian bread combining wheat flour with desiccated coconut, butter, sugar, milk, and often egg.
Coconut Turnovers
Sweet Barbadian pastry turnovers made with wheat pastry and filled with coconut and sugar before baking.
Conkies
A traditional Barbadian steamed cornmeal pudding made with coconut, pumpkin, sweet potato, sugar, dried fruit, milk, and spices, commonly wrapped in banana leaves.
Corn Soup
A hot, gently simmered soup combining sweet corn with vegetables and a lightly seasoned broth.
Fish Broth
A Bajan fish soup made by simmering fish with root vegetables, aromatics, water, and seasoning into a hearty broth.
Fish Cutter
A Barbadian cutter sandwich consisting of wheat-based salt bread filled with cooked fish and often vegetables or condiments.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.