This is the last in the 4-part series of weekend Bajan eats.
When one thinks of Cou-cou, the mind immediately focuses on cornmeal, the dish sometimes referred to as turn cornmeal (because of the constant turning/stirring that needs to take place to ensure that the cornmeal does not scorch or burn).
This week we continue with another weekend favourite among Barbadians.
Last week we talked about Bajan pudding, but a serving of pudding and souse would not be complete without pickled breadfruit.
Hi Everyone, You know I like pepper right? Really hot pepper! Over the years I have written to you many times about my obsession with the fiery beauty in all forms – sauced, pickled, dried, boiled and flaked.
All right, brace yourself, today I am going to ask you to do something that may go against a practice you have been doing all your life, and one that you would have seen done by parents and grandparents long before you ever started cooking.
Hi Everyone, While I have eaten various types of souse – pig’s feet, cow heel and cow face as well as chicken feet, green banana and breadfruit – I had never had channa souse until a couple of months ago, while on that trip to Trinidad that I bet you are tired of hearing of by now.