Barbados, the easternmost island of the Caribbean, has an authentic approach to Bajan cuisine - blending old and new to deliver a culinary experience that both intrigues and delights those who have the opportunity to taste it. With a strong British influence (Barbados was colonized by the British in 1627 and later gained independence in 1966), you may recognize some dish names, although the ingredients and cooking methods are often very different and For the most part, they always have a tradition or a history. behind them. Traditional Bajan dishes are always prepared with fresh ingredients – local produce and home-grown herbs and spices can be found at food markets such as Millie Ifill's Fish Market in Weston, where a colorful array is on display daily. The fruits and vegetables that complement most dishes are grown freely on the island while the surrounding oceans provide abundant quantities of fresh fish and seafood, including swordfish, yellowfin tuna, red snapper, shark and of course, the flying fish, which accompanied by cou cou, is the national specialty. Barbados dish. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”? Get the original essay Fish, seasoned with spices, is steamed or fried and served with cou cou, made from semolina corn and okra.The warm waters of Barbados create a perfect environment for flying fish. They are so abundant that the island adopted the name "land of flying fish" and made the sea creature its national symbol. On Thursdays, elders travel to Martins Bay, a village in the parish of St John on the east coast, to enjoy a fish lunch. Upon retirement, citizens of Barbados receive a red identity card which allows them to travel free on all public transport. Groups of friends often take the bus to the bay to spend the afternoon with a fish lunch and a Banks beer. Martins Bay's coastline is rugged, making it ideal for lobster fishermen, and like most places in Barbados, there is no shortage of beautiful views. While fish dishes are served here all week, Thursdays are renowned for the array of seafood on offer - notably at the Bay Tavern, a restaurant renowned for its deliciously fresh shellfish platters where Bajans bring their families for an après -lime lunch (a relaxing time with others) On Friday evening, crowds gather in the sparkling bay of Oistins, a town famous for its fishing, to eat freshly grilled fish cooked to order in front of them. Being in Oistins really evokes a sense of celebration around the food: the atmosphere is full of energy and the seating is informal and plentiful. Locals chat and play dominoes on the rustic benches while a band plays in the background and visitors dance the night away. A plate of fish and a bottle of beer costs less than 35 Barbadian dollars (£14/$18) and is served from 7pm. - although any Bajan will encourage you to get to Oistins early to watch the misty sunset over the bay. Saturday lunch is often a local dish of pudding and souse, a mouth-watering combination of tender meat and sweet potato. Traditionally dating back to the days of slavery, souse, which is marinated pork, was made from the meat waste of the pig. The ears, snout and feet were the parts of the animal most used for this purpose and for some, offal is still the main ingredient today