The Barbados Cookbook

Additional Details

Description: The Barbados Cookbook is a collection of both contemporary and traditional Bajan recipes, focusing attention on the use of products readily available in the Island and, for those readers who are unfamiliar with local or tropical produce, we have provided an extensive glossary. 

As early as the middle of the 17th century, historians recorded that Barbadians were very partial to their food and drink, consuming sumptuous meals and imbibing much beer, Madeira and other imported wines. "Sangaree" a Madeira based punch — dates back to the early days, although our best known product (apart from our cricketers), Barbados Rum, soon gained prominence and due to its ferocity was known as "Kill Devil". 

Our varied culinary heritage is based on a mix of three different traditions — the Arawak Indian, the European and the African. Some of the earliest traditional recipes, such as cassava pone, are mentioned in Richard Ligon's history of 1657. Others are cou cou, mock apple sauce and jug jug, the latter being a must' with Christmas dinner for all Bajans. 

With progress came various influences. Trade with North America, Europe and Africa brought a variety of foodstuffs which made living easier for the inhabitants. Probably the most popular being salted fish which, to this day, remains a favorite on the Island and is prepared in a number of ways as can be seen from the selection in this book. 

Nowadays an increasing number of foodstuffs are available in our shops and supermarkets and this has led to further innovations and adaptations in Barbadian cooking. And so, we hope this collection of recipes will help bring greater eating pleasure to many a home. Bon appetit! 

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Condition: Good condition.