Every country has its culinary specialities and Barbados is no exception. If you fancy a gentle introduction to the classic Bajan staples, consider a culinary walking tour of Bridgetown. Either way, make sure you try one or more of the following during your stay:

• Flying fish and cou-cou The national dish of Barbados: shallow fried flying fish in breadcrumbs with cou-cou – a cornmeal and okra mix, served with a spicy Creole sauce.
• Puddin’ and souse pudding: steamed sweet potato (pudding) and souse: cuts of pork (traditionally feet, head and tail – these days leaner cuts are preferred) pickled in lime with onion and chilli. Traditionally eaten on Saturday.
• Fishcakes (pictured above) deep fried dough balls with flaked saltfish, chilli and other spices, usually with a dipping sauce.
• Macaroni pie Mac pie – oven-baked macaroni cheese mix with added evaporated milk, tomato ketchup and mustard.
• Conkies Served during November as Barbados’ favourite Independence treat: a sweet dough of coconut, pumpkin, sweet potato with spices and raisins, wrapped and steamed in a banana leaf.
• Rotis Thin unleavened bread wrapped round a substantial filling of curried meat or vegetables.