What is Barbados’ Favourite Food?

Barbados is a culinary gem in the Caribbean, and among its many beloved dishes, flying fish reigns supreme. So iconic is this silvery delicacy that it proudly adorns the nation’s currency and coat of arms, symbolising both cultural pride and culinary heritage. Traditionally, flying fish is seasoned with fresh herbs and spices, then either steamed or fried to perfection. It is most famously paired with cou-cou, a comforting blend of cornmeal and okra, forming the island’s national dish—a meal that’s as symbolic as it is satisfying.

Beyond this national treasure, Bajan cuisine offers a rich variety of hearty, flavour-packed dishes. Grilled or stewed chicken is a staple at family gatherings, while fish cakes—golden, deep-fried balls of salted cod mixed with flour, herbs, and a hint of pepper—are a popular snack often served with tangy dipping sauces. Conkies, a sweet treat made from cornmeal, coconut, pumpkin, and spices, are traditionally steamed in banana leaves and enjoyed during festive occasions. And for those who crave something bold and warming, pepperpot delivers a deeply spiced meat stew that’s both comforting and fiery.

At Cocktail Kitchen in St. Lawrence Gap, these traditional flavours are reimagined with flair and finesse. Their signature flying fish tacos are a standout—crispy fillets nestled in soft shells, layered with avocado purée, pickled onions, capers, and a punchy Bajan pepper sauce aioli. But the menu doesn’t stop there. Diners can savour dishes like the Caribbean Seafood Curry, brimming with shrimp, mussels, and fish in an aromatic sauce served with basmati rice and mango chutney, or the Boneless Presidential Pork Chop, marinated in Bajan spices and paired with brown butter potato purée and roasted Brussels sprouts.

For something truly unique, try the roasted breadfruit topped with charred marinated peppers, olives, and chimichurri with fried capers—a modern nod to the island’s love for root vegetables. Adventurous eaters might enjoy crispy fried chicken necks with sriracha and sweet chilli aioli, or charred pigtails glazed in ginger BBQ sauce. Even the desserts carry a local twist, such as the ginger and coconut bread pudding served with coconut ice cream and a ginger coconut crumble.

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