Barbados is situated in the Lesser Antilles. The west coast has white sandy beaches and calm waters and the east coast faces the Atlantic. Its location in the south east of the Caribbean region puts the country just outside the principal hurricane strike zone. On average, a major hurricane strikes about once every 26 years. The last significant hurricane to cause severe damage to Barbados was Hurricane Janet in 1955.
The Portuguese visited the island in 1536, but they left it unclaimed, with their only remnants being an introduction of wild hogs for a good supply of meat whenever the island was visited. Barbadians are extremely fond of pork.
Barbados has produced many great cricketers including Sir Garfield Sobers, Sir Frank Worrell and Sir Clyde Walcott. Also, Rihanna, the eight time Grammy Award winner was born here and in 2009 she was appointed as an Honorary Ambassador of youth and culture for Barbados by the late Prime Minister, David Thompson.
Barbados welcomes more than a million tourists including land based and cruise ship visitors annually. Highlights include Accra Beach, Barbados Wildlife reserve, Hunte’s Gardens, Harrison’s Cave and Historic Bridgetown and its Garrison, a Unesco world heritage site since 2011.
Popular dishes from Bajan cuisine include Pudding and Souse (pickled pork with spiced sweet potatoes) , the national dish of fried flying fish served with cou-cou (cornmeal and okra), Bajan black cake , Black Eye Peas and Rice and Samosas often made with Conch. I opted to cook a favourite of mine, Macaroni cheese, which they refer to as Macaroni pie. Whilst it had a good flavour, it was a little dry.
Serves: 4 as a starter
Prep time: 10 mins
Cook time: 40 mins
1 and 1/2 cup cheddar cheese, grated
1/2 cup evaporated milk
1/3 cup water
1 tbsp ketchup
2 tsp dijon mustard
1/2 onion, sliced
pinch black pepper
2 tbsp double cream
Grated cheese for top
Bring some salted water to the boil, add macaroni and the onion to the boiling water and cook until the pasta is al dente
Preheat oven to 180c
Drain macaroni and onion quickly and put straight back into the pan, add 1 cup of cheese and put the lid on for 2 mins
Then add the evaporated milk, mustard, ketchup, pepper and cream and stir well to blend everything together
Transfer to 4 buttered ramekins and top each one with grated cheese
Bake for 20-30 minutes or until golden brown