I like Caribbean cuisine. It is somewhat exotic but not overwhelmingly so. The Bajan cuisine that I cooked this week has influences from all over the world: European, African, West Indian and, of course, Caribbean region. This multicultural mix becomes especially apparent with the names of traditional Bajan dishes: coucou, rice and peas, pelau, macaroni pie, etc. Many of the traditional dishes are also the representatives of “comfort food” being simple, rich and satisfying.

Bajan Fried Fish

It’s just fried fish but it’s not just any fried fish. The secret is in the marinade. Matthew who usually doesn’t like fish very much was very pleased and had seconds. The original recipe is not specific about the amount and composition of spices and seasonings for the marinade, so I had to be a little creative. Here is how I’ve done it.

Curry Chicken Salad

I looked at the recipe of the curry chicken salad I found on one of the websites about Bajan cuisine and decided to make it. It is simple and yet very unusual, especially compared to American style chicken salads. Curry Chicken Salad

Macaroni with Beef Casserole

This dish was a huge success. Alex couldn’t stop eating it. Here is the recipe. Macaroni with Beef Casserole

Bajan Pineapple Pie

I started to judge the success of a dish that I prepared by the quantity of its leftovers. Based on that scale, the Bajan Pineapple Pie receives 1.5 out of 5 (which means that it spend about a week in the fridge :)). It’s a pity because I kind of liked its fresh and tangy taste.