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Caribbean Classic Recipes

Some classic Caribbean recipes

Prime Minister Errol Barrow's Hot Sauce
Here is Errol W. Barrow's hot sauce recipe.  He was Prime Minister of Barbados from 1961-76 and again from 1986 until his death in 1987.  In addition to being a fighter pilot ace in WWII and accomplished barrister he was also an accomplished cook, who published "Privilege: Cooking in the Caribbean" in 1988 (available form BajanThings). He noted: "Pepper sauce recipes can be adjusted to suit individual tastes: green papaya, green mango may also be used."  We have modified this recipe slightly for the food processor-enhanced kitchen.

  • 6 large bonney peppers, seeds and stems removed, chopped
  • 1 large onion, coarsely chopped
  • 2 small cloves garlic
  • tablespoon mustard
  • 1 tablespoon white vinegar
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped carrots
  • 1 cup water
  • Salt and pepper to taste

Combine all ingredients in a saucepan and boil for about 15 minutes. Adjust the consistency with water. Puree in a food processor or blender and bottle in sterilised bottles.

Heat Scale: Hot
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Bajan Seasoning
Bajan seasoning is found in almost every home and is the secret to the success for many mouth-watering Bajan dishes.  One of the favourite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.

Note: This recipe requires advance preparation.

  • 1 pound onions, peeled and coarsely chopped
  • 5 ounces green onion, coarsely chopped
  • 8 garlic cloves, peeled
  • 4 bonney peppers, seeds and stems removed, or substitute habaneros
  • 2 ounces fresh thyme
  • 2 ounces fresh parsley
  • 2 ounces fresh marjoram
  • 1 1/2 cups vinegar
  • 2 tablespoons Worcestershire sauces
  • 1 teaspoon ground cloves
  • 1/4 teaspoon black pepper
  • 3 tablespoons salt

In a food processor, combine the onions, green onion, garlic, and bonney peppers and process to a coarse paste.

Remove the leaves from the stems of the thyme, parsley, and marjoram. Place the leaves and the vinegar in a food processor or blender and liquefy.

Combine the onion paste, vinegar mixture, and the remaining ingredients in a bowl and mix well. Cover, transfer to the refrigerator, and allow to sit for 1 week before using. The seasoning will keep in the refrigerator for at least 6 months.

Heat Scale: Hot
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Fried Flying Fish
There are a great number of variations on this favourite Bajan speciality. This is probably the favourite version, as described in John Lake's book, The Culinary Heritage of Barbados. Flying fish is sometimes found frozen in Florida markets; if it's not available, substitute any mild white fish, such as flounder.

  • 8 small flying fish fillets
  • Bajan Seasoning as needed (see recipe)
  • 2 eggs, beaten
  • Bread crumbs and flour, mixed
  • 1/2 cup butter
  • Lime slices and parsley for garnish

Bajan hot sauce, such as BajanThings Windmill range.  Rub the fillets with the Bajan Seasoning, then dip them in the beaten eggs, then the bread crumbs and flour. Fry the fillets in the butter until lightly browned, turning once.

Serve garnished with the lime slices and parsley.  Sprinkle hot sauce over the fillets to taste.

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Bajan Rum Punch
Health warning: "Do not let the pleasant taste fool you, it carries the kick of a mule!"  Here's the rhyme Bajan use to mix a traditional rum punch…

One of sour, Two of sweet, Three of strong, And, four of weak."

  • 1 cup freshly squeezed lime juice
  • 2 cups Bajan raw cane sugar syrup
  • 3 cups Bajan rum (BajanThings prefer Cockspur)
  • 4 cups water
  • A few dashes Angostura Bitters
  • Grated nutmeg
  • (Some also add a cocktail cherry).

In a pitcher, combine the lime juice, syrup, rum, water, and bitters and stir well. Pour into glasses filled with ice, and sprinkle the nutmeg over the top.  Add a cocktail cherry

There you have a Bajan rum punch - just like Sammy the chief barman at the Powell Spring Hotel in Bathsheba used to make!

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