n r e n d Moaja B
? e n i is
E
u C
Cho an h t a Jon by
very Bajan knows good Bajan food. Macaroni pie, beef stew and fried plantain. These are just a few of the staples on a traditional menu that is quintessentially Bajan. Luckily, the modern Bajan has access to a plethora of international cuisines from Italian right down to Japanese. We not only know good Bajan food, we understand good cuisine. While these international cuisines are gaining momentum, evolving with compelling modern interpretations, is there room for a modern Bajan cuisine? Can Bajan food become the next trend on the world scene? Barbadian food is largely influenced by its history; its long occupation by the British, the large population stolen from Africa and the mono-crop system put in place. Everything is influenced by what was available and what people knew to do with it. Therefore, there are influences from around the world, but the cuisine itself is adapted to our Bajan tastes. At the moment, Bajan food is very traditional. It is based on old recipes handed down from generation to generation with little evolution. To create a modernist interpretation of Bajan cuisine, two things need crucial examination; ingredients and technique. Bajan food should come from Barbadian soil. Using local produce gives a cuisine soul that you can taste. Without that base the food will never truly be Bajan. Therefore, focusing on cultivating the best ingredients possible needs to become a priority. Subsequently, the techniques used to make Barbadian food need to be reviewed. Trying modern
22 FineCuisine | DECEMBER 2020
techniques are important; however, they need to be worthwhile. If the food is not enhanced because of a different technique then it is unnecessary. Methods such as sous vide and molecular gastronomy are not common on the Barbadian food scene, but have the potential to refine our cuisine. Experimenting and reinterpreting traditional dishes and ingredients will transform Bajan cuisine. Chefs taking common Caribbean ingredients and showcasing them in elevated dishes, truly exhibits the potential of Bajan cuisine. The rise of ingredients that are locally grown such as breadfruit and black belly sheep, creates a taste that is undeniably local. In recent times, there has been
