Sunday, February 22, 2009 up to Argentina

With the bar set high after our brief visit to Argentina, we headed off to Barbados on a chilly winter evening. We were joined by Bill's father, Michael, as well as the usual crew. Here is the rundown

Appetizer: Bajan Salt Fish Cakes
Main: Flying Fish, Bajan Pork, Rice and Peas, Bajan-style salad, two types of sauce to compliment the meat
Dessert: Bajan Pound Cake
To Drink: Mount Gay Rum, Gosling's Black Seal Rum, Red Stripe beer, assorted other choices mainly from England (due to the British influence in Barbados), other wine to be detailed shortly.

Beth and Rob brought the appetizers - Bajan Salt Fish Crab Cakes and two types of hot sauce. The hot sauce, although not from Barbados, was at least authentically from Belize (a habanero grapefruit hot sauce and a fabulous XXX rated hot sauce). Surprisingly, the fish cakes are not made with potato, but with flour, egg and baking powder for binding ingredients. They were tasty, but we thought adding a sprinkle of jalapeno peppers once the cakes were dropped in the pan might also add a bit of zip to them. Below is the recipe:

Bajan Salt Fish Cake


  • 2 tbsp oil
  • 1 cup onions, finely chopped
  • 1 cup flour
  • 1 tsp baking powder
  • Salt to your taste
  • 1 egg lightly beaten
  • ¾ cup milk
  • 1 tbsp butter, melted
  • 2 tbsp eschalots (finely chopped)
  • ½ lb, salted cod fish, cooked and flaked
  • 1 large fresh hot pepper ( finely chopped)


  1. In a heavy frying pan, heat the oil and saute the onions until they are just wilted.
  2. Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk. 
  3. Mix together lightly, then add the onions, eschalot, salted cod fish, salt and pepper.
  4. Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.


Serve hot!!!

We reheated them for 10 minutes in a 350 degree oven and they tasted quite fine. 

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