It's Time To Reap the Harvest

It's that time of year again, the time where the roads are filled with tractors transporting harvested sugar cane to the factories to produce sugar and rum, the time where all the fields lay bare and cleanly cut, the time where you see people walking down the road chewing on some freshly cut cane itself.  Sugar Harvest has arrived and we thought we would give you a little glimpse of it in action.

Carts waiting to be filled up with Sugar Cane

Sugar Cane Carts Ready to go

Harvesting the sugar cane

The sugar cane harvester hard at work

Melanie & Kimberly*

Image: Loop Barbados

Uncovering a Local Secret - "Cuz" We Think You Should Know

Down on the South coast of Barbados,  next to the Hilton car park is a small, crazy coloured hut and a  gentleman by the name of Cuz who has set up shop and sells some of the best 'cutters'  (salt bread bun sandwiches) on the island! For over two decades Cuz has been selling pan fried fish, egg and cheese cutters (if you want all three in one bread that's fine too). He is adored by locals and travelers alike for selling famously tender and tasty cutters at famously fresh prices. When we asked him the trick behind it all...he laughed out loud and said "now why would I tell you that". All we can guess is- its all the love he puts in his cooking and the fact that he serves the freshest of fresh fish which comes straight out our beautiful Bajan seas.

Cuz's crazy but fun hut, Barbados

The man himself, Cuz

So next time you are in the island or in the area don't forget to stop by and see for yourself how incredibly scrumptious these cutters really are.

Melanie & Kimberly*

Image: Loop Barbados

Cooking Bajan Style: Bul Jol

Bul Jol  is a very popular delicacy in Barbados and even though it originated in Trinidad it is a must serve at many local parties, gatherings or festivals. Recently a new restaurant in Barbados, Naru Restaurant and Lounge started incorporating it into sushi!  Bul Jol is made from salted cod and various vegetables and herbs such as sweet pepper, tomato, cucumber, thyme, marjoram etc. A vital component of Bul Jol is also the famous hot scotch bonnet peppers! In Bul Jol, the saltiness of the cod coupled with the crisp and wet coolness of the vegetables make this dish ideal. Additionally, the variation of the ingredients provide a pleasant texture. We, over at Loop Barbados, prepare Bul Jol on a regular basis, as not only is it extremely delicious but also low in fat and cholesterol. See below for our special Bul Jol recipe.

Bul Jol, Barbados

Bul Jol, Barbados

BUL JOL RECIPE 

1/4 lb dried salt cod
1/2 medium onion -sliced very thin

1 medium tomato -cubed

1 clove garlic - minced
1/4 cup green bell pepper -cubed

5-10 sprigs of thyme
1/4 cup marjoram - Chopped
1 green onion (scallion) -chopped
1/4 of a Scotch Bonnet Pepper - seeded and minced
Dash of black pepper
4 tablespoons extra virgin olive oil

Place the salted fish in a deep bowl and boil enough water to completely cover it. After the water reaches boiling point (I use our electric kettle) pour it over the fish and allow it to soak for about 15 minutes or until it’s cool enough to work with. This water will help remove most of the “salt” that was used to cure the fish, or you’ll be stuck with a very salty dish. Not only does the hot water help remove the excess salt, it also makes the fish a bit tender and easier to shred. Drain and rinse with tap water, then shred the fish into tiny bits. Try and squeeze out any remaining water that it may still have as best as possible. Now slice, dice and chop the pepper, onion, tomato, scallion, thyme, marjoram and garlic and add to the bowl with the shredded saltfish. Give it a good dose of fresh cracked black pepper and mix. Finally, heat the olive oil in a frying pan and just before it starts to smoke, pour the heated olive oil onto the everything in the bowl. Mix thoroughly and serve the fabulous Bul Jol.

  

Melanie & Kimberly*

Images: Loop Barbados

The Famous Oistins Fishing Village

Oistins Fishing village is an absolute must see (by day and by night) when you visit Barbados. This small village, located in the parish of Christ Church is one of the major fishing communities in Barbados. Watch the Barbadian fishing boats as they float on the crystal clear water, relax on the pier and watch as the fishermen bring in their catch of the day, or buy some freshly caught flying fish, local staples such as bread fruit, sweet potato, yams, etc and take them home to prepare your very own Bajan meal.

Fishing Boats at Oistins, Barbados

Oistins Pier, Barbados

Vendor at Oistins, Barbados

Boat set to Repair at Oistins, Barbados

By night, experience Barbadian culture at its finest and enjoy a true Bajan meal at the Oistins fish fry. As the music beats, mingle with locals (who think the food served here is some of the best on the island). Different kinds of fish (depending what was caught that day) grilled or fried, coupled with sides like macaroni pie, sweet potato pie, yam pie and salad is on the menu.  After dinner, with a Banks beer or rum punch in hand, stroll the area and just simply live in the moment.

Melanie & Kimberly*

Image: Loop Barbados

Snow in Barbados?

Well not quite, however it is very likely that during your visit to Barbados you will either see a child or an adult buzzing by with a snow cone in hand. Nothing is better than this icy and sugary delight in a hot and sunny climate like Barbados. Usually, you will spot a gentleman (snow-cone men they are called) riding the streets with their shaved ice and flavoured sugar syrup enticing people of all generations, they certainly entice us!

Snow Cone Man Making our Delicious Snow Cones

Snow Cone

 Snow-cones are engrained in Barbadian culture and like ice-cream cannot be resisted by many.

Melanie & Kimberly*

Image: Loop Barbados

"Life Doesn't Get Much Better Than This"

Happy Monday to all our Loop Barbados readers! How was your weekend? I hope absolutely stunning whether you were in sun or snow! Okay, so this weekend we spent lounging at a recently discovered fabulous West coast beach and bar/rumshop - Ju Ju's! Usually, as many of you may know (especially in the Winter Season) the beaches can be packed and crowed, so much so that sometimes you may forget you are on the island of Barbados - yes, it even happens to us locals. Well this beach is ideal, although still slightly crowded the beach bar/rumshop pulls back in the local and cultural element many of our brilliant beaches are missing. The food is delicious mainly focusing on seafood like Bill Fish, Tuna, Mahi Mahi, Shrimp etc. Plus,  let's not forget the rumpunch which goes down like a dream but after a few you may be wobbling back home.

Ju-Ju's Beach, Barbados

Yes, this was the view from our sun beds! As we were lying there one of our friends just happened to mention "life doesn't get much better than this" and I thought..how true! Enjoy the rest of your day!

Melanie & Kimberly*

Image: Loop Barbados

Cooking Bajan Style: Sweet Potato Pie

Sweet Potatoes are tuberous root vegetables belonging to the Morning Glory family and were first discovered in Peru around 8000 BC.  Since sweet potatoes thrive in tropical and subtropical  moist climates, Barbados is a known home for them. As a result, sweet potatoes have grown greatly in popularity among locals, who now consider it one of their staples. Their rich creamy taste and texture make sweet potatoes a very "hard to resist" dish at the dinner or lunch table. Sweet Potatoes can be cooked many ways including fried, pickled, candied etc. But their most famous method of cooking in Barbados is sweet potato pie. See below for the great recipe!

SWEET POTATO PIE
  

3 lbs white-flesh sweet potatoes,peeled, boiled and mashed

1 cup crushed pineapple, drained 

2 Tbsp salted butter, room temperature 

1 Tbsp chopped sage (optional)

1/2 tsp ground cinnamon 

1/4 tsp grated nutmeg 

Salt and pepper to taste 

5 - 6 slices pineapple rings (optional) 

5 - 6 stemmed maraschino cherries (optional) 

1 Tbsp melted butter (unsalted)

 

Preheat oven to 350 degrees F

Combine mashed sweet potatoes, crushed pineapple, room temperature butter, sage, cinnamon, nutmeg, salt and pepper to taste. Mix thoroughly. Transfer mixture to a greased 8 x 8-inch casserole dish. Arrange pineapple slices on top of mixture and place a cherry in the center of each pineapple ring. Brush the entire top of the pie with the melted butter and bake for 40 minutes or until golden brown.Let pie cool until warm or room temperature before serving.

Enjoy and let us know how it turns out!

 

Melanie & Kimberly*

Image: Honey and Jam

Santa's Got a Sunburn - the brilliant Jug-Jug

Loop Barbados's next "Santa's got a sunburn feature" will be the famous jug-jug. It's not Christmas in Barbados if there is no Jug-Jug on your table Christmas day. This dish made of pigeon peas, pork, stewed/salted beef, onions, guinea corn flour and spices is one that could/should never be omitted, as for many Barbadians it is what makes a Christmas meal 'Christmassy'. Jug-Jug is a savory like pudding and is said to be a corruption of the Scottish dish haggis first made by Scottish prisoners brought to Barbados after the 1745 Jacobite rebellion.

Take a look at the Jug-Jug  recipe below and add some Barbados to your Christmas this year:

250 grams pork     

250  grams beef     

2  liters water     

1  whole hot pepper     

500  grams pigeon peas     

1  Tbs. thyme     

1  Tbs. parsley     

1  Tbs. chives     

1  medium onion     

125  grams guinea corn     

Cut up meat, chop thyme, parsley and chives. 2. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas is soft. Strain and reserve stock. 3. Mince meat finely. Add peas and pound in a mortar or put in an electric blender. 4. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes.

Melanie & Kimberly*

Image: Nation News

The Crop of Barbados - Sugar Cane

It was in 1642 that sugar farming was introduced in Barbados by the Dutch and since then, sugar has not only become a major part of our history but also has been a main molding source of our culture and heritage. For years Barbados only used sugar for feedstock, fuel and rum; however in 1664 that changed and the bigger plantations started exporting the sugar and soon it was dominating Barbados's economic growth. "White gold" was the name given to it because of the great wealth, fame and statue it produced for the island.

Sugar Cane, Barbados

Horses in the Paddock with sugar cane in the background, Barbados

Although our main economic driver is no longer sugar  and Barbados does not produce half the amount it did in the past, as you drive through the country side you will most definitely be greeted by fields upon fields of sugar cane. It is a sight you will never forget!

Melanie & Kimberly*

Image: Loop Barbados

Santa's Got A Sunburn - Sorrel The Christmas Drink of Barbados

For the next few weeks in December Loop Barbados has decided to do a "Santa's got a sunburn" segment. This segment will include different Barbadian and Caribbean Christmas traditions which we are proud to share. Our first feature- the one and only sorrel. Sorrel is a  maroon in colour fruit which grows on a shrub. When this fruit  is soaked in water a pleasant tasting and vibrant red juice is produced. This is a Christmas tradition in the Caribbean and especially in Barbados, as no Christmas soiree is complete without it. In addition to its great taste, sorrel contains a wide range of vitamins and minerals such as Vitamin C, calcium, niacin and riboflavin. It also contains flavonoids which give the fruit its deep maroon colour and are known as powerful antioxidants for the body.

Take a look below for the famous sorrel and sorrel liqueur recipe!

SORREL DRINK

2 lbs Sorrel (cut, washed and drained)
4 pints of boiled water (use hot)
1 stick spice and a few cloves.

2 lbs sugar (mix to taste, use less if you do not like it too sweet). Leave Sorrel to soak in water with spice and cloves for 24 hours then pour off and add sugar to taste.

SORREL LIQUEUR

4 lbs Sorrel (cut, washed and drained)
1 Pint Gin
1/2 Pint Barbados Rum
2 lbs granulated sugar
3 gills (15 ozs.) boiled water, cooled.

Steep (soak) sorrel in gin and rum for 1 week, boil sugar and water until fairly thick.  Drain off liquid from sorrel and add to syrup. Store in bottle and keep for at least 2 weeks before using.  Really nice after 3 months.

 
Melanie & Kimberly*

Image: NLJ

In the Heat of the Moment- The Scotch Bonnet Pepper of Barbados

The Scotch Bonnet pepper, also known as Scotty Bon, Boney Pepper or Caribbean red pepper is a variety of the Chili pepper found in Barbados and throughout the Caribbean.  To give you a little bit of an idea on how hot these peppers actually are, a jalapeno pepper has a heat rating of 1000-8000 scoville units whereas a scotch bonnet has a heat rating of  100,000-350,000 scoville units!  From jerk seasoning, to pickle, to fish, to chicken you will find scotch bonnets in almost any traditional cuisine in Barbados. And let us not forget the famed pepper sauce made from scotch bonnets. It is often said that Barbadians have "hard mouths" because of the amount of pepper sauce they place on everything!

These peppers are hot but give such flavor and dimension to any meal!

Melanie & Kimberly*

Images: Flickr

The One And Only Barbadian Conkie

Since yesterday was Independence Day here in Barbados,  Loop Barbados has decided to feature a post on the one and only conkie. These traditional corn based Barbadian delicacies are made during the month of November so as to celebrate our very special Independence. Just to give you all a little history the Ghanaian “kenkey” is probably the origin of the local word, conkie. In Ghana, "kenkey" refers to similarly prepared corn meal dishes. Prior to independence, the eating of conkies were associated with the British Colonial Celebration - Guy Fawkes Day. This sweet dish can be eaten as a meal or a snack and its main ingredients are pumkin, cornmeal, coconut, along with various spices. Once prepared, the conkie is then wrapped in a banana or fig leaf and steamed.

So if you are in Barbados around Independence time, you must try our celebratory Bajan delicacy- The Conkie!

Melanie & Kimberly*

 

Coconuts - A Barbados Favorite

The English name coconut, first mentioned in English print in 1955 comes from a Spanish and Portuguese word, coco meaning "monkey face". The actual coconut fruit was said to resemble a monkey's face and hence how its name came about. In Sanskrit, the coconut palm is known as "the tree which gives all that is necessary for living"; and so this may be true in Barbados as well! The fruit itself has many food uses for its water, milk, meat, sugar and oil. The seed fibre called coir can also be taken from the husk and used to make mats, brooms, brushes, fishnets and ropes.

In Barbados, with coconut palms lining the island and blooming up to thirteen times a year it is no wonder that on every highway in Barbados there is about three - five coconut vendors! So whether you are making the cocktail - rum and coconut water or  purchasing some sugar cakes (a local coconut candy) or coconut bread - its use is abundant and very satisfying for locals and visitors alike.

Melanie & Kimberly*

Images: Loop Barbados

The Chattel House

The Chattel house is the Barbadian word meaning 'moveable property'. The type of home came into play when plantation workers decided they wanted to live on the estate and simultaneously own or rent their own house. It was particularly logical to develop the house in a way that it could be transported to another location in case a tenant-landlord dispute erupted.

Chattel houses are built of wood and set on blocks of coral, without a foundation so that they can easily move. Many have steep corrugated iron roofs which help protect the houses from heavy rain and high winds that may accompany a hurricane. in addition, they often show remarkable designs of ornate framework, carved wooden banisters and miniature jalousie windows.

 

It has been customary for persons in Barbados to build additions onto their chattel house occasionally. As such, the house may look as though different sections are at slightly different heights or in a different pattern due to each part being constructed at different stages. 

Today, majority of the working class locals within Barbados live in these beautifully ornate chattel houses that are still designed with no foundation so they can be fully mobile.  
 

Melanie & Kimberly*

 

Images: Loop Barbados

Great Things Come In Small Packages: The Bajan Cherry

This little 1/2"-1" in diameter fruit commonly known as the 'Bajan Cherry' holds great popularity in Barbados. The cherry itself comes from a bushy shrub and has a bright red, thin glossy skin and orange-coloured, very juicy pulp. It can be made into juice, jellies, jams, stews, ice creams, sweets and various other desserts!

Lets not forget to mention its rich nutritional value and fabulous taste! The Bajan Cherry contains 15X the amount as Vitamin C as an English Apple and a glass of Bajan Cherry Juice contains 7X the amount of Vitamin C as a glass of orange juice. These cherries, loaded with all this goodness and nutritional value will definitely ensure you are flourishing and fresh for your stay here in Barbados!

Melanie & Kimberly*

Image: Fort Bend County Master Garden

The Church Perched On Horse Hill

Sitting atop Horse Hill, St. Joseph is a small and beautiful church adorned with stained glass windows and an unbelievable view of the East coast of the island. This church- St. Joseph Parish Church- was built before 1641 and was badly damaged by a hurricane in 1789 and then completely destroyed by another hurricane in 1831. The church was then rebuilt in 1839 at the present site. It sits at the foot of Hackleton's Cliff and is one of a few churches in Barbados that has such an amazing view.

It really is a serene place to visit, away from the hustle and bustle of the city. If you are heading down to the East Coast to Bathsheba or anywhere else, take a little time to enjoy the breathtaking view from St. Joseph Parish Church!

Melanie & Kimberly*

Image: Loop Barbados

The Rescued Barbadian Site- Morgan Lewis Windmill

Situated in the parish of St. Andrew is Morgan Lewis Windmill. This windmill was the last operating windmill in Barbados - ceasing operation in 1945 - and was listed as a site on the World Monuments Watch List in 1996. This watch list is made up of 100 of the most endangered sites in the world and after being enlisted, a two year restoration was under taken to bring the mill back to its former glory. Take a look at the mill from two decades ago and what is looks like today!

Morgan Lewis Windmill- 2 decades ago in dire need of restoring

Morgan Lewis Windmill in 2010

Morgan Lewis Windmill- dyed on silk by Deborah Younglao

This site, overlooking the rugged Scotland District on the East coast of the island, is one which you must see at least once in your lifetime!

Melanie & Kimberly*




images: Deborah Youngalao, Loop Barbados,  Squierj

A Staple of Barbados - Breadfruit

You may be wondering, what this strange sounding 'thing' called Breadfruit is? Well, it is a species of flowering tree in the mulberry family which produces a fruit called Breadfruit. It can be traced back to the late eighteenth century when the quest for cheap, high-energy food sources for British slaves was prompted. As a result, this plant (originally discovered in Tahiti) was shipped over to Barbados and other Caribbean Islands.

Breadfruit in one of the many trees found here in Barbados

Today in Barbados, breadfruit is considered a local staple and can be prepared in many different and delicious ways. It can be boiled and cooked down in a butter sauce, pickled with cucumber and scotch bonnet peppers,  cooked in a creole sauce made from tomato, bell peppers, onions and other seasonings, made into chips and fried and we can't forget the famous roasting of breadfruit on a bon fire! When visiting Barbados we highly suggest that you try breadfruit in any form or fashion. You are sure to enjoy this delicious Barbadian Staple!


Melanie & Kimberly*


Images: Loop Barbados