How Cou Cou and Flying Fish Became Barbados’ National Dish

Introduction

When individuals hear of Barbados, they think of golden beaches, calypso beat, and the warmth of life in the island. But there is another treasure only a distance away, beyond the music and sunshine, and that is Cou Cou and Flying Fish. What an iconic combination this is - not just a meal, but the heartbeat of Bajan culture and, most famously, a national dish of Barbados.

We have dishes at Good Food and More that are as good as they are historical. Today, we shall reveal the story of how Cou Cou and Flying Fish made their way to the top of the national food chain in Barbados, and how they started as simple food items.

What is Cou Cou and Flying Fish?

Fundamentally, Cou Cou is a simple meal of cornmeal and okra, stirred until smooth and firm. It is usually likened to polenta, and yet it possesses a uniquely Caribbean texture owing to the inherently silky nature of okra.

The other half of the dish, flying fish, has long been a staple of Bajan waters. Once so abundant they gave Barbados the nickname “the land of the flying fish”, these small, silvery fish are usually seasoned with herbs, lime, and spices before being fried or steamed.

Cou cou and flying fish Barbados style are in perfect harmony: one cannot get enough or enough, it is rich and subtle, simple and rich at the same time.

The History Behind the Dish

Similar to most of the Caribbean cuisine, Cou Coupe also has African origins of cooking. One of the dietary items that was introduced to the diet of the enslaved Africans was cornmeal, which was converted into nutritious food by the slaves who kept their families alive. Okra also crossed the Atlantic and made itself a permanent residence in Bajan kitchens.

Flying fish, in the meantime, proved a savior for islanders. It was so plentiful and varied that it became a kind of companion to the cou cou, and produced a meal which recounted the history of land and sea. Over the generations, the uniting was more than a need; it became a representation of the home, strength, and identity in belonging.

Why It Became the National Dish of Barbados

So, what is Barbados’ national dish, and why did this one rise above the rest?

• Cultural Identity: Flying fish is as tied to Barbados as rum or cricket. The cou cou, which was African-based, tied the island to the past.
• Everyday Comfort: It was economical, nutritious, and popular in all households.
• Symbol of Unity: The dish represents the fusion of African, Indigenous, and European cultures that formed the Bajan culture.

By the mid-20th century, the dish officially became the national dish of Barbados, cementing its position as a source of pride in the local culture.

Varieties of Cou Cou and Flying Fish Across Barbados

While the traditional version is always treasured, Bajans love to add their own twists. Some families accompany it with a spicy tomato gravy, some go with steamed fish and onions and peppers, and some even have a fried version.

How It’s Cooked (A Quick Overview)

Unlike some Caribbean recipes that require days of preparation, Cou Cou and Flying Fish is surprisingly simple:

1. Cou Cou: Cornmeal is cooked with hot okra water, then butter is added to make it rich.
   
   
2. Flying Fish: Cleaned and marinated in lime, garlic, and thyme, and either pan-fried to be crisp or steamed with vegetables to be light.
   
   
3. Serving: Conventionally served on cou cou in a nice small heap, with fish and gravy on it, and pepper sauce usually on the side.
   

It is the type of food that may well belong on a dinner table on an ordinary weekday or on national holidays.

Cultural Significance Today

Even in modern Barbados, Cou Cou and Flying Fish are more than just food. It’s a way of preserving history and passing traditions through generations. Families continue to make it on the weekend, and no one leaves the island without having been compelled to sample at least once.

It’s the best metaphor for Barbados itself, in a way, in that there is a lot of life, strength, and it is most connected to the heritage and the ocean.

Conclusion

Cou Coupe and Flying Fish are a dish of pride and tradition, since its African inspirations to its seat at the national table. It narrates the life of an island, its inhabitants, and its passion for food that is not just nourishing but also significant.

We think that food is not just about flavor but also about memory, culture, and identity at Good Food and More. This is why we are asking you to be ready to sample the numerous variations of this dish in our feature: 7 Cou Cou and Flying Fish Varieties You Will Find Across Barbados.

FAQs About Cou Cou and Flying Fish

1. What is Cou Cou in Barbados?
It is a classic item that is prepared using cornmeal and okra and stirred until smooth, and served usually with flying fish or gravy.

2. Why is Cou Cou and Flying Fish the national dish of Barbados?
Due to its representation of the heritage of the island, African-inspired cou cou served with flying fish, which is a local dish.

3. Can you make Cou Cou without okra?
Yes, though it changes the texture. Pumpkin or breadfruit is often used as a substitute.

4. What does flying fish taste like?
Flying fish is gentle, tender, and a little sweet like snapper or tilapia.

5. Is Cou Cou and Flying Fish still eaten in Barbados today?
Absolutely. It’s still a weekend favorite and a dish every visitor is encouraged to try.

6. What are other popular Bajan national foods?
Macaroni pie, pudding and souse, and pepperpot also form part of the culinary staple of the Barbadians.