Jerk Barbecue Style Ribs
BBC Food
Brothers Shaun and Craig McAnuff are the brilliant duo behind three bestselling books, all under their #originalflava moniker, as well as a brand-new restaurant residency in Brixton. And everything they know, they learned at the knees of their mother and grandmother, whose cooking took them back to their Jamaican roots. Which, in short, is to say that we trust them completely to deliver the perfect jerk recipe. This one is suitably sweet, sticky and punchy, the last thanks to the inclusion of a good slug of white rum. They recommend serving it with some cooling coleslaw to add some crunch into the mix – and we heartily agree. Find the recipe here.
Bajan Chicken
Olive Magazine
Barbados-born chef and Smokestak founder David Carter is the man behind this fabulously zingy chicken, which is perfect for gnawing on at al fresco lunches or dinners. Marinated in scotch bonnet, marjoram and lime seasoning, it is both hearty yet light. Carter says, ‘Delicate, refined flavours are not the reason you visit Barbados. A piece of a lightly seasoned fish, caught straight off the boat, will never make it on the grill on its own. A cardinal sin by many international chef standards, who celebrate and champion a single ingredient. In Barbados, it has to be ‘seasoned’ (which means marinated in the UK) or ‘juked’ where incisions are made in the fish or meat and bajan seasoning is stuffed inside, especially on larger cuts like whole chickens or legs of pork. The flavours are bold and pungent but equally delicious. Fish, chicken and pork alike get this treatment, even beef and lamb. It’s a religion.’ Find the recipe here.
Cou-Cou & Flying Fish
Great British Chefs/ Jason Howard
Sticking with Barbados for now, we cannot round up the great cuisine of the Caribbean without making mention of that country’s national dish: cou-cou and flying fish. The latter may be native to its warmer waters, but sea bass makes a pretty good alternative – in fact, it’s so delicious that we’re tempted to adopt that Bajan tradition of eating lashings of this lovely stew every Saturday without fail. Chef Jason Howard, who hails from Barbados, also throws in his recipe for Bajan chopped seasoning. He says, ‘This conjures up memories of grandmothers cooking it at home, which is what I always think of when I hear the name. Cou-cou and flying fish is Barbados’ national dish and has the respect of both young and old generations. With mellow flavours, the fresh fish stew is also perfect for a typical British rainy day, as I have had here on many occasions. Flying fish is not very readily available outside of the Caribbean, but sea bass works just as well for the recipe and is much easier to find! In Barbados we always celebrate freshly caught fish in recipes such as this, so get the fish as fresh as you can and feel the love and warmth of Bajan cooking when you make this at home.’ Find the recipe here.
Tobagan Curry Crab
Great British Chefs/ Keshia Sakarah
One of the most ubiquitous dishes you’ll find along Tobago’s turquoise coastline is that of curried crab, marrying the sweetness of coconut with a good dose of heat from the chilli. It is, in short, sublime. Tobago may be Trinidad’s little sister island, but make no mistake, its cuisine packs a punch. Sakarah also eulogises the cassava dumplings this recipe is usually served with. Even if you are far from the sea, this dish will conjure images of twinkling waters in a bite. Find the recipe here.
Salt Fish & Green Fig
196 Flavours
Despite the reference to ‘figs’ in the name of this dish, it actually refers to green bananas, which you will need for this lovely St Lucian recipe. Nutritious and hearty, it’s packed with veg, which makes the national cuisine of St Lucia a firm family favourite despite its roots that reach back to the 19th-century slavery, when it constituted rations for slaves who worked on the plantations. Find the recipe here.
Spicy Jerk Prawn & Mango Tacos With Coconut Dressing
BBC Good Food
We love a taco. We love jerk marinade. We love prawns. It stands to reason, then, that we should really love this recipe that pulls all of those delicious things together. A great one to serve for sharing family meals – ideally outside and drenched in sunshine. Find the recipe here.
Caribbean Rum Cake
Olive Magazine
Keshia Sakarah tells us that this rich and boozy spiced rum cake is traditionally served around the Christmas period. We can absolutely see why, but so good is it that we’d happily gobble it up any day of the year. She says, ‘Black cake is a rich, luxurious and traditional dessert made at Christmas. Originally called the empire Christmas pudding, this cake is an evolution of the British plum and Christmas puddings. It's a clear reference to the British colonial interests in the Caribbean as it's found mostly on islands of the former British West Indies – for example, Barbados, Montserrat and Guyana, following the introduction of Christianity during which new religious holidays and practices were observed.’ Find the recipe here.
By Nancy Alsop
July 2023
