Saborea Barbados: Una aventura gastronómica única
Explora los sabores auténticos de Barbados en una experiencia gastronómica inolvidable.
Barbados is a stunning independent island nation located in the Lesser Antilles, on the border between the Caribbean Sea and the Atlantic Ocean. Historically known as the undisputed birthplace of distilled rum, it stands out for the stark contrast between the serene turquoise waters of its West Coast (Platinum Coast) and the wild waves of the Atlantic at Bathsheba. It combines UNESCO-recognized colonial coral stone architecture, underground stalactite caves, elegant plantation mansions and an infectious joie de vivre epitomized by the 'Bajan' culture and its traditional 'rum shops'.
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Bajan Creole Flavor, Island Spices and the Birthplace of Rum
The gastronomy of Barbados (Bajan cuisine) is a tasty Creole fusion that intertwines African heritage, British customs and indigenous Caribbean ingredients. It features the essential use of traditional Bajan Seasoning (an aromatic green paste of fresh herbs, scallion, garlic and Scotch bonnet chiles), fresh reef seafood, and comforting side dishes of root vegetables and corn.
Must-Try Dishes
Flying Fish and Cou-Cou
The undisputed national dish and national pride of Barbados. Clean flying fish fillets marinated in 'Bajan Seasoning' and cooked in an aromatic and spicy sauce of tomato, onion, butter and peppers, served on 'Cou-Cou' (a soft and creamy dough cooked with corn flour, okra and butter, similar in texture to polenta).
Fish Cakes go down
The most popular and ubiquitous appetizer on the island. They are delicious crispy on the outside and tender on the inside fritters made with a batter of crumbled salt cod, flour, fresh herbs, chives and hot peppers, served hot with 'Marie Rose' sauce or local hot pepper sauce.
Pudding and Souse
The traditional Saturday lunch throughout the island. 'Souse' is tender pork pickled in a cold broth of freshly squeezed lime juice, grated cucumber, chopped onion and Scotch bonnet chilli; 'Pudding' is steamed sweet potato with thyme, marjoram and spices inside a traditional casing.
Macaroni Pie goes down
The queen garnish of the Bajan table, loved by locals of all ages. Baked long macaroni cake mixed with plenty of grated mature cheddar cheese, evaporated milk, onion, spicy English mustard, ketchup and a touch of pepper sauce, gratin until golden and firm.
Pepperpot lowered
Thick, dark stew of indigenous and African heritage cooked slowly for hours with various cuts of meat (beef, pork and lamb), flavored with cinnamon, cloves, hot chilies and 'cassareep' (thick concentrate obtained from the boiled juice of fermented bitter cassava root).
Cutters (Basan Sandwiches in Salt Bread)
The quintessential street sandwich, served on a traditional round soft crust bun called 'Salt Bread'. The most famous are the 'Flying Fish Cutter' (with fried flying fish, lettuce and tomato) and the 'Cheddar Cutter' (with a thick slice of sharp New Zealand cheddar cheese and hot pepper sauce).
Typical Drinks
Rum Punch drops
The national cocktail par excellence, made under the legendary traditional rhyme: 'One of sour (lime), two of sweet (cane sugar), three of strong (aged Bajan rum) and four of weak (water or ice)', always topped with a few drops of Angostura bitters and freshly grated nutmeg.
Banks Beer
The national blonde beer of Barbados, brewed on the island since 1961 with pure filtered coral limestone water and malted barley. It is light, crisp and extremely refreshing to mitigate the tropical heat.
Mauby
Traditional West Indian drink made by boiling the dried bark of the 'Colubrina elliptica' tree (mauby bark) with cinnamon, star anise and cane sugar. It has a complex and refreshing flavor with a characteristic bitter finish.
Sorrel Drink
Bright ruby-colored festive drink very popular at Christmas, prepared by infusing dried calyxes of hibiscus flower (Jamaica flower) with fresh grated ginger, cloves, orange peel and sugar, consumed very cold with or without a touch of rum.
Traditional Sweets
Black Cake (Great Cake) goes down
The most prestigious festive wedding and Christmas cake. A dense, dark cake made with dried fruits (raisins, plums and currants) macerated for months in dark rum and sweet wine, flavored with spices and burnt caramel ('browning').
Coconut Bread (Sweet Bread)
Traditional sweet bread baked with fresh grated coconut, raisins, brown sugar and cinnamon, which hides in its center a delicious concentrated and moist layer of caramelized coconut with spices.
Cassava Pone
Dense and elastic traditional baked dessert with a texture similar to toffee pudding, made by mixing fresh grated cassava, grated coconut, sweet potato, cane sugar, coconut milk, butter and nutmeg.
Sugar Cakes
Traditional sweets in crunchy portions made by cooking fresh grated coconut with cane sugar and fresh ginger until crystallized, traditionally tinted with bright pink, white and brown dyes.
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Rum Punch drops
The national cocktail par excellence, made under the legendary traditional rhyme: 'One of sour (lime), two of sweet (cane sugar), three of strong (aged Bajan rum) and four of weak (water or ice)', always topped with a few drops of Angostura bitters and freshly grated nutmeg.
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