Steamed Flying Fish and Coo-Coo is the national dish of Barbados. No visit to that island would be complete without a taste of this treat.
You are here
This seasoning is the secret to the success of many mouth-watering Barbadian dishes. It is found in almost every home and comes in several variations. This one is particularly nice.
Coo-Coo and Flying Fish is the national dish of Barbados. In Dominica, Antigua and the Virgin Islands it is know as 'Fungi'. The Italians make a similar dish called 'Polenta'.
In Guyana crabs are caught at night by placing a bright lantern on the ground 'mud flats' where the crabs live. The light attracts them and they come out of their holes and walk towards it. Some 'brave' catchers wear 2 or 3 socks on their hands and actually shove them into the holes in search of the crabs!
Land crab should be used in this recipe since the flavour when using sea crab is completely different.
This recipe was given to me by my Barbadian friend, Mary Johnson. It is the best I have ever tasted and, even if you have never attempted baking before, this one is so easy and tastes so good you'll do it every week. Trust me...