BAJAN SUN
Bajan Sun Magazine
AUG 2014
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Cou Cou & Flying Fish
Barbados’ national dish is coucou and flying fish. This dish which is also another corn meal based
product
like
conkie,
was
traditionally
served
on
Fridays
or
Saturdays.
Packaged cornmeal can be purchased at any supermarket in Barbados, while you can find
the okras from a street vendor or outdoor market.
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The coucou is stirred continuously with a coucou stick (a long stick which resembles a small replica of a cricket bat). It has to be stirred vigorously to ensure all lumps are out so that you can have
a smooth, fluffy meal. However, if you run into difficulties when cooking it, add more okra water if
the cornmeal gets too tough. If it is too soft allow it to continue cooking until the right texture is
reached.
Traditionally coucou was served in an oval form. To obtain this shape it was placed in a round
enamel bowl or in a calabash shell. Calabash is a large ball shape fruit of a tropical American tree.
It has to be eaten while hot. But, be cautious because it can burn you! Breadfruit, yam and green
bananas which are grown locally in Barbados can also be used to make coucou.
Barbados was called the ‘land of flying fish’ because of the plentiful amount of flying fish found in
Barbados’ waters and now the flying fish is Barbados’ national fish. Its symbol is on our coins, in
artwork and is part of the official logo of the Barbados Tourism Authority. In addition,
the Barbados Coat of Arms shows a pelican and dolphin, with the dolphin representing the flying
fish.
The flying fish got its name not because it actually flies but because this fish uses its fins to propel
itself when moving through the waters. This is particularly useful when flying fish are trying to get
away from predators. The flying fish is one of Barbados’ most desirable delicacies. Where ever
you would find Barbados’ nightlife e.g. Oistins, or Baxters Road; you are sure to find this fish.
Ranked No. 3 on National Geographic’s Top 10 National Dishes
Described as: “a polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish
– once abundant but now overfished and scarce – which is either steamed with lime juice, spices,
and vegetables or fried and served with a spicy sauce.”
Let’s face it, besides the good taste of coucou, here’s one more reason why we should be always
proud of our national dish.
53
Also highly recommended is the Strictly Bajan Rum Shop Tours where you get a taste of all things
local!
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