Bajan Cou-Cou and Flying Fish: The National Dish of Barbados

One of 15 entries · THE CHEFS WHO NEVER WROTE COOKBOOKS + THE UNWRITTEN CARIBBEAN

II · Description

Cou-cou — a thick, polenta-like preparation of cornmeal and okra, served with steamed or fried flying fish in a Creole sauce — is the national dish of Barbados. The cou-cou technique parallels Italian polenta and West African fufu (it shares ancestry with both), while the flying fish reflects Barbados' unique marine geography — flying fish are abundant in Barbadian waters and have become the island's culinary symbol.

III · The Thread

Italian polenta (cornmeal porridge — direct structural parallel), Ghanaian banku (corn-based starch dish served with fish and pepper sauce — the West African ancestor), East African ugali (stiff cornm

I Grains And Dough II Presentation And Philosophy III General IV Regional Cuisine V Advanced Finishing Techniques VI Poissonnier Classical Sole Preparations VII Heat Application VIII Sommelier Training Ms Exam Preparation IX Technique Showcase X Poissonnier Core Techniques

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