Barbadian Dishes

Specialised

PUDDING AND SOUSE — ⚠ a SATURDAY dish, and specifically Saturday: pickled pork (souse) in lime, cucumber, onion and pepper, with "pudding", a steamed sweet-potato sausage in the cleaned intestine. FISH CAKES of salt cod and flour, fried, eaten from a paper bag and best with a "bread and two", stuffed in a salt bread. MACARONI PIE — baked, firm enough to cut, and present at every Bajan meal in a way outsiders underestimate. JUG-JUG at Christmas — pigeon peas and guinea corn with salt meat, whose traditional attribution to exiled SCOTS after Monmouth’s rebellion, as a New World haggis, is widely repeated and not documented. CONKIES in November, steamed in banana leaf. CUTTERS — the salt-bread sandwich. BAJAN SEASONING, the green herb paste. And PEPPERPOT at Christmas.