There are a great number of variations on this favorite Bajan specialty. This is probably the favorite version, as described in John Lake’s book, The Culinary Heritage of Barbados. Flying fish is sometimes found frozen in Florida markets; if it’s not available, substitute any mild white fish, such as flounder.

Ingredients

• 8 small flying fish fillets

• Bajan Seasoning as needed (see recipe)

• 2 eggs, beaten

• Bread crumbs and flour, mixed

• 1/2 cup butter

• Lime slices and parsley for garnish

• Bajan hot sauce, such as Windmill or Lottie’s

Instructions

Rub the fillets with the Bajan Seasoning, then dip them in the beaten eggs, then the bread crumbs and flour. Fry the fillets in the butter until lightly browned, turning once.

Serve garnished with the lime slices and parsely. Sprinkle hot sauce over the fillets to taste.

This is an island coleslaw with a bonney pepper kick, another one of the spectacular dishes served up by Anne Marie on our picnic. She says that it tastes best (of course) when made with her brand of hot sauce, Tropical Inferno. Warning: this is not a low fat recipe.

Note: This recipe requires advance preparation.

Ingredients

• 4 tablespoons vegetable oil

• 1/2 pound bacon, chopped

• 1 head of cabbage, cut into thin strips with hard spines removed

• 1/2 cup mayonnaise

• 1/2 teaspoon seasoning salt

• 1 tablespooon bonney pepper hot sauce (Tropical Inferno preferred)

• 1/4 teaspoon paprika

• Salt to taste

Instructions

Heat 1 tablespoon of oil in a wok and fry the bacon for 3 minutes. Remove it from the work and drain on paper towels.

Add the remaining oil and stir-fry the cabbage for about 4 minutes. The cabbage should still be fairly crisp.

Combine the cabbage and bacon in a bowl.

In another bowl, combine the mayonnaise, seasoning salt, hot sauce, paprika, and salt and stir well. Add this dressing to the cabbage mixture and mix well. Refrigerate for 2 hours before serving.

“Do not let the pleasant taste fool you,” warns Anne Marie, “it carries the kick of a mule!” She continues, “In case you drink up your supply and in your liquorized state find that you are having difficulty with the formula, this clever little rhyme will help you:

One of sour,

Two of sweet,

Three of strong,

Ingredients

• 1 cup freshly squeezed lime juice

• 2 cups simple syrup

• 3 cups Bajan rum (Cockspur preferred)

• 4 cups water

• A few dashes Angostura Bitters

• Grated nutmeg

Instructions

In a pitcher, combine the lime juice, syrup, rum, water, and bitters and stir well. Pour into glasses filled with ice, and sprinkle the nutmeg over the top.

Any chile-spiced cream cheese can be used to make this spicy snack

Ingredients

• 1 cup spicy cream cheese like Pikanter Philadelphia or French Cremeux Mexicano Picante

• 1 tomato, finely chopped

• 1 clove garlic clove, minced

• 1 teaspoons chipotle powder or Pimenton de la Vera hot

• Pinch of salt

• 4 flour tortillas

Instructions

In a bowl, combine the cream cheese, tomato, garlic, chipotle powder and mix well.

Spread the mixture on the tortillas like buttering a sandwich, leaving a 1/2 inch border along the edge of the tortillas.

Stack 2 tortillas on top of each other and roll up real tight. Repeat with the other two.

To keep rolls from falling apart, wrap each one tightly in plastic wrap. Refrigerate for at least 1 hour.

Shortly before serving, unwrap rolls. Cut into slices about 1 inch thick.