The importance of eating Bajan

beadottin, beadottin@nationnews.com

Added 24 October 2012

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We have all heard about the benefits of eating local – not to mention the nutritional value of the foods our parents and grandparents grew up on. Last Friday – Eat Bajan Day – Barbadians had the chance to showcase their local foods. The day was conceptualized by the Graham Gooding Trust Fund to sensitize the public on the importance of local agriculture. Foods made with local produce are tastier, fresher and more nutritious. Some Barbadians didn’t miss the opportunity to sample local cuisine. People even put creative touches to old Bajan staples from breadfruit and cou cou to flying fish and tempting treats like sugar cakes and coconut bread. Bajans enjoyed their local feasts washed down with local drinks like mauby. We asked people to write in and tell us what local foods would be on their plates that day. Here’s what they had to say. Deborah Hunte said she would be eating green banana with salt fish and avocado pear salad. “Yum,” she wrote as she prepared to dig into the sumptuous local dish. Lawlesselvis Burke said for him it was going to be breadfruit and pig’s tail. Annecia Gonsalves said she was hoping to get some cou cou and pink salmon. Geoffrey Graham said his palate was ready for a smoothie made from mango and paw-paw (from his tree) before dinner. Then, he said, his further plan was to roast a breadfruit and have it with fish fried in olive oil. “I’m having stewed food – cassava, plantain, sweet potato, dumplings, pumpkin with red herring gravy. Steamed okras and carrots are also on my menu.” (CM)

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