Barbados, the easternmost island in the Caribbean, has an authentic approach to Bajan cuisine, blending old and new to offer a dining experience that intrigues and delights those who have the opportunity to taste it . Given the strong British influence that shines through (Barbados was colonized by the English in 1627 and later gained independence in 1966) you may only recognize some of the names of the dishes, even though the ingredients and cooking methods are often very different and mostly have always a tradition or story behind them. Traditional Bajan dishes are always prepared with fresh ingredients: local produce and home-grown herbs and spices can be found at food markets such as the Millie Ifill Fish Market in Weston, where a colorful variety is on display every day. Fruits and vegetables that complement most dishes are grown freely on the island while the surrounding oceans provide abundant quantities of fresh fish and seafood including swordfish, yellowfin tuna, snapper, shark and, of course, flying fish, which accompanied by cou cou, it is the national dish of Barbados. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essay The fish, seasoned with spices, is steamed or fried and served alongside cou cou, made with cornmeal and okra. The warm flat waters of Barbados create the perfect environment for flying fish. They are so abundant that the island has adopted the name "land of the flying fish" and made the sea creature its national symbol. On Thursdays, veterans head to Martins Bay, a village in the parish of St John on the east coast to enjoy a seafood lunch. Upon retirement, Barbadian citizens are issued a red identity card which allows free travel on all public transport. Groups of friends often take the bus down to the bay to end the afternoon with a seafood lunch and a Banks beer. The coastline of Martins Bay is rugged, making it an ideal location for lobster fishermen and, as with most places in Barbados, there is no shortage of stunning views. While seafood dishes are served here throughout the week, Thursdays are famous for the array of seafood on offer, especially at the Bay Tavern, a restaurant renowned for its delicious fresh shellfish dishes where Bajans bring their families to a lime afternoon (a time spent relaxing with others) On Friday evenings, crowds gather in the sparkling bay of Oistins, a town famous for its fishing, to eat fresh grilled fish that is cooked to order in front of them. Being in Oistins really evokes a sense of celebration around food: the atmosphere is full of energy and the seating is casual and plentiful. Locals chat and play dominoes on rustic benches while a live band plays in the background and visitors dance the night away. A fish platter and bottle of beer costs less than 35 Barbadian dollars (£14/$18) and is served from 7pm. - although any Bajan will encourage you to head to Oistins early to watch the misty sun set over the bay. Saturday lunch is often a local dish of pudding and souse, a tempting combination of tender meat and sweet potatoes. Traditionally dating back to the era of slavery, souse, or pickled pork, would have been prepared with scraps of pork meat. Ears, snout and legs were the most used parts of the animal for this and for some offal is still the main ingredient used to create the meal today. More commonly, however, the dish is prepared with lean cuts