in the Islands
Side dishes are notable for their
local character, often being acclaimed as representative
of the island's cooking.
A very popular dish, "peas and
rice" is actually what is called "beans and
rice" in many places. The peas (beans) that are used
vary from island-to-island, along with their names.
Gungoo or pigeon peas (beans) are used in the
Except in Jamacia, where the name is
reversed. There the dish is called rice and peas. And red
kidney beans are favored (see this recipe
and a similar
Roti is a very popular item, usually made
as a sandwich that can be considered a side dish. See "Roti" under
is a cornmeal-based dish often cooked from
"scatch" in the islands varying by island and
In a Barbadan coocoo recipe from
and Flying Fish, the fungi dish resembles
Italian polenta, and is often served as a pudding-like
"slice" as a side dish with fish.
Cornmeal, salt and suger that have been
soaked in water are added to boiling water. Okra that
have been boiled to tenderness is folded in.
The mixture is then covered and
"double-boiled" in a larger pot, stirring
often. Parts of the pudding-like mass are transferred to
a greased bowl and formed as a ball.
Slice and serve hot with a pat of butter.
Add meat and the fungi becomes a main
A related cornmeal dish are the griddle-
cooked flatcakes called Johnnycakes.
Here is a version