Skip to main content

Barbados: Cooking Around the World with Camilla (CATWWC)

Dylan was the chef-of-the-day for our Cooking Around the World adventure. He took us to Barbados tonight with soup and bread. I still haven't figured out why people from Barbados refer to themselves as 'Bajan', so if anyone can clue me in, I would appreciate it.

When looking for recipes for our dinner, I came across more than a few pumpkin recipes from Barbados. Apparently they have two main kinds of pumpkins. The 'garden pumpkin' is more creamy and often used for pumpkin fritters; the 'belly pumpkin' is more fibrous and used as the base of soups. Not knowing what either of those pumpkins really look like, much less if we could even obtain them here, I used what I had and made a spicy "pumpkin" soup with the two carnival squash I had on the counter from our High Ground Organics CSA box.



Spicy Pumpkin Soup
Dylan flexed his culinary muscles when spicing up this dish. The traditional recipe only called for red pepper, black pepper, allspice, and nutmeg. He skipped the chili peppers and added everything from fresh basil to sesame seeds. It was very tasty albeit highly untraditional!

2 T minced garlic
2 carnival squash, peeled, deseeded, and cubed
1 seeded red bell pepper, diced
6 C chicken stock
1 T ginger syrup
1 C coconut milk
1/2 C organic heavy whipping cream
freshly ground flower pepper
freshly ground pink Himalaya salt
ground allspice
ground cumin
ground cinnamon
ground nutmeg
fresh basil leaves, chopped

Saute garlic in the butter in a large soup pot. Add the pumpkin cubes, red peppers, and stock. Bring to a boil and cover. Simmer the soup for 20 minutes. Add the coconut milk and simmer for another 15 minutes. In batches, puree the soup in a blender until smooth. Return the soup to the pot, add the cream and seasonings, and simmer until heated. Garnish with more nutmeg and serve with Bajan Salt Bread.

Enjoy our tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

This Knight of the Global Table Adventure is signing out for now. We're off to Belarus next.

Comments

  1. Spicy Pumpkin Soup looks delicious. :) I would like to taste this right now. I'm going. . .Thanks!

    garlic chili pepper

    ReplyDelete
  2. I've never been to barbados (sigh) but I love the idea of traveling around the world through food! The ginger syrup in this has me so intrigued. MAJOR want.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce