Barbadian cuisine

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to have been selectively bred in Polynesia from the breadnut (Artocarpus camansi). Breadfruit was spread into Oceania via the Austronesian expansion and to further tropical areas during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century.

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

family of marine fishes

salt-cured beef product

South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.

type of offal

traditional side dish in the southern United States

culinary traditions of Barbados

traditional food within the West Indian Caribbean islands

thumb|Woman preparing fante kenkey (boiled maize dough)

dish

Falernum (pronounced ) is either a syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup.

Pelau is a traditional rice dish from the West Indies (Guadeloupe, Dominica) and Caribbean countries such as Trinidad and Tobago, Grenada, Saint Lucia and the Virgin Islands. Its main ingredients typically include meat (usually chicken or beef), rice, pigeon peas or cowpeas, coconut milk and sugar. Various vegetables and spices may be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander. The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew.

Buljol is a salad dish of the cuisine of Trinidad and Tobago. It consists of chopped salted cod, tomatoes and chilies. The name is of French origin. 18th-century colonial power Spain launched the in 1783, an edict that successfully promoted the settling of French (i.e. likewise Catholic) planters in Trinidad who quickly set the population majority. The name is a combination of the French words ('burnt') and ('muzzle'), which was changed into ''bu'n jaw'' in Trinidad's 19th century patois and finally morphed into buljol. The name does not relate to the temperature of the dish (it is served cold

thumb|Maví bottles from Ponce, Puerto Rico; left bottle has mabí, the right one is empty

Conkies are a sweet cornmeal-based food item popular in the West Indies. The essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves.

Chefette Restaurants is the largest fast food restaurant chain based in the Caribbean island nation of Barbados. Currently operating throughout the island in 15 locations, Chefette is known for its broasted chicken meals as well as a local curried-'meat + vegetable' (similar to the European gyro) roll-up or wrap, locally known as a roti. Chefette was founded by a Trinidadian businessman named Assad John Haloute, as well as members of the Naime and Nadur families who migrated to Barbados in the 1970s. In 1972 the trio opened the first Chefette Restaurant at Fontabelle, St. Michael. As the succe

thumb|Cou-cou Cou-cou, coo-coo (as it is known in the Windward Islands), or fungee (as it is known in the Leeward Islands and Dominica), makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily packaged and is available at supermarkets islandwide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for ma

small fruit cake resembling a rock