Barbados Film - Island in the Sun (1957)

A tiny 50 mile long island full of people too big for it and those who aren't big enough. The in-the-midst-of decolonization world of the late 1950's is very far away from today and this film (made at the time) gives you a window into that time and place. The issues involved remind us of how far the people in this film are from a modern mindset (It's a major plot point that someone who is visibly white is 1/32nd black and how that means they can't marry someone else). It's not that the issues it tackles are gone, but the underlying assumptions of the characters are often blatant where as in the modern era they would be more covert.

It also has one of the stupidest criminals I've ever seen. But his actions are completely in character for him so it is a well done character sketch.

Barbados Pictures

Barbados Recipes

http://www.food.com/recipeprint.do?rid=372730

Bajan Green Seasoning
By MarraMamba
Prep Time: 10 minsTotal Time: 11 minsYield: 1 jar
ABOUT THIS RECIPE
"a secret ingredient in most caribbean kitches, this is good for anything from brushing on chicken or adding to stews and soups. It calls for one week to mature but i am sure 4 or 5 days will be enough as well. Keeps for 6 months in the fridge."

INGREDIENTS
1 onion, roughly chopped
4 spring onions, white and green parts roughly chopped
2 garlic cloves, peeled
1 bonney peppers or 1 habanero pepper, seeds and stem removed
1 tablespoon thyme, leaves
1 tablespoon chopped parsley
1 tablespoon chopped marjoram
100 ml white wine vinegar
1 lime, juice only
1 teaspoon curry powder
1 pinch ground allspice
1 pinch ground black pepper
1 tablespoon salt
DIRECTIONS
In a food processor, blitz the onion, spring onions, garlic and chili to a coarse paste.
Add the herbs and vinegar and lime juice and blitz again. Stir in the remaining ingredients.
Cover and store in the fridge for a week before using to let the flavours mature. It will keep in the refrigerator for six months.




http://www.food.com/recipeprint.do?rid=471849
Mauby
By mollypaul
Prep Time: 10 minsTotal Time: 10 minsServes: 12, Yield: 1.5 quarts
ABOUT THIS RECIPE
"Mauby (also called mavi, mabi or maubi) is a tree bark-based beverage widely consumed in the Caribbean. Its flavor is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. It derives its name from the central ingredient, the bark of the mauby tree, a buckthorn commonly referred to as “soldierwood” or “naked wood”. Strips of the bark are steeped in boiling water, to which a hefty amount of cane sugar and a variety of spices have been added. On many islands, a portion of a previous batch is used as a starter, and the whole is left to ferment for several days. Fermented or not, it’s drunk ice-cold. In folk medicine, mauby is variously ascribed the ability to lower cholesterol, counteract arthritis, reduce high blood pressure, act as an aphrodisiac, relieve dysentery, lower diabetics’ blood sugar, and to be an excellent thirst-slaking “cooling” beverage. Chilling time not included in preparation time."

INGREDIENTS
1 tablespoon dried mauby bark
1 small piece ginger
dried orange peel
1 cinnamon stick
3 -4 cloves
6 cups water
2 cups sugar
DIRECTIONS
Boil the first five ingredients in one cup of the water until all the flavors are fully infused, about ten minutes.
Cool; add water and sugar, to taste.
Strain and refrigerate until ready to drink.
Covered, it will last about two weeks in the refrigerator.




https://www.totallybarbados.com/articles/barbados-recipes/bajan-fried-fish/
Bajan Fried Fish Recipe
Caribbean offerings of fried fish are almost always exceptionally delicious. Three reasons for this are: the fish are soaked in lime, salt, and water during preparation; they are then marinated or stuffed with savoury Caribbean seasonings; and they are fried in soft, home-seasoned breadcrumbs.

You will need the following ingredients:

Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Caribbean seasoning (page 6)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)

Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.

Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.

Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.

Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.

Drain on absorbent paper and place on a warm dish.
Serves 4

Author: Brett Callaghan








http://www.food.com/recipeprint.do?rid=502791
Bajan Sweet Bread (Barbados)
Bajan Sweet Bread (Barbados)
By Random Rachel Photo
Photo by Random Rachel

Prep Time: 10 minsTotal Time: 1 hr 10 minsYield: 2 loaves
ABOUT THIS RECIPE
"A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com"

INGREDIENTS
3/4 cup brown sugar
1/3 cup shortening ( or coconut oil)
1/3 cup butter
2 cups flour
1 pinch salt
2 1/4 cups grated coconut
1/4 cup raisins, chopped
1/4 cup dried cherries, chopped
1 tablespoon grated nutmeg
1 tablespoon almond extract
1 1/3 cups evaporated milk
3 tablespoons water
1 tablespoon butter ( for pan)
2 tablespoons turbinado sugar
DIRECTIONS
Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
In a mixer cream together the brown sugar, shortening and butter.
Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.





http://recipes.wikia.com/wiki/Bajan_Salt_Fish_Cake

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Bajan Salt Fish Cake
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Description Edit

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