Something to prick your fancy in USA, Barbadian cuisine at Cock’s restaurant in NYC
At least somewhere is touting the better side of Bajan hospitality, even if it is at the Big Apple, and not in Bim, with a name like it has – it better offer stiff competition… Over at the Village Voice, they have fallen in love with good staples from here;-
One of the city’s rare Barbadian caf?s, Cock’s offers the full range of Bajan culinary delicacies, from the signature flying fish with cou-cou (a sculpted mass of cornmeal porridge with fried fish in a zippy gravy) to pudding and souse (the former a cross between haggis and blood sausage stuffed with sweet potatoes, the latter a pickle of pig face parts). As if these weren’t enough, there is also a line of humorously named baked goods, like lead pipe and conkies. Don’t miss sweet coconut rolls and other more perishable pastries available mainly on the weekends.
The restaurant is called what it is and we Bajans have funny names for pastries and other stuff? This from American folks who have things like – chitlins (I am not touching that one, but in truth, it like souse), sourdough bread (I don’t want sour gimme sweet – how about sweet ‘n’ sourdough?), hamhocks (Pigs in debt?), collared greens (what opposed to Naked Greens) and baked Alaska (I’ll take Sauteed Kentucky instead)…
