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
13–24 of 30
Fish Pie
A savory baked pie filled with seasoned fish in a vegetable-based sauce and enclosed in pastry.
Flying Fish and Cou-Cou
A traditional Barbadian dish of seasoned flying fish served with soft cornmeal cou-cou cooked with okra.
Fried Flying Fish
Flying fish coated in a seasoned flour mixture and fried until crisp, a common Barbadian preparation.
Guava Cheese
A firm Caribbean guava confection made by cooking guava with sugar until it sets into a sliceable paste.
Ham Cutter
A Barbadian cutter sandwich made with wheat-based salt bread, sliced ham, and commonly cheese, mustard, or vegetables.
Jug-Jug
A traditional Barbadian savory dish of pigeon peas and cornmeal cooked with aromatics, seasoning, and often salted beef into a thick, porridge-like preparation.
Macaroni Pie
A baked Caribbean macaroni casserole made with pasta, cheese, milk, egg, and butter until firm and golden.
Peanut Cake
A traditional Bajan confection made by cooking peanuts with sugar until the mixture sets into a firm cake.
Pepperpot
A hearty Antiguan stew of meat simmered with leafy greens, vegetables, and root vegetables until richly flavored.
Pudding and Souse
A traditional Bajan plate pairing steamed sweet-potato pudding with pickled, seasoned pork souse.
Rice and Peas
A savory Antiguan rice dish cooked with pigeon peas, coconut milk, onion, garlic, and green onion.
Salt Bread
Salt bread is a savory Bajan yeast bread made from wheat flour with salt, sugar, water, and butter, typically baked until lightly browned.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.