Dover Beach, Christchurch The first people to inhabit Barbados were tribes of Amerindians - the peaceful Arawaks and the more fierce cannibalistic Caribs. In 1625 the British arrived claiming the island for King James I, and since then it has had unbroken British rule - unique amongst the Caribbean islands.

The history has also included English bringing slaves over from Africa to tend to the sugar cane and the formation of first parliament in 1639, making it the third oldest commonwealth legislative council after the UK House of Commons and the Bermuda House of Assembly. The slaves were freed in 1834; women could vote in 1951 and on 30th November 1966 Barbados became a commonwealth country when it was granted independence. Two of Barbados' national dishes are 'Pudding and Souse' and Cou Cou and Flying Fish'. Cou Cou is a Cornmeal and Okra dish. Other traditional meals you could look out for are 'Jug Jug',a mixture of Guinea corn and green peas; and 'Pepperpot', a spicy stew. The only national dish is Flying Fish, which is so popular.

Map Of Barbados

	Baxter Road Fried Fish Some of the finest fried fish anywhere is found on Baxter Road in Barbados. At about midnight on a Friday or Saturday this bustling street is transformed into an open-air marketplace where street vendors prepare fried fish in heavy iron skillets over large wood fires. People line up for the fish, served hot right out of the pan and wrapped in brown paper. What makes it so extraordinary are the hidden pockets of spice that burst open with every bite.
	1 bunch green onions 1 green pepper, seeded and roughly chopped 1 large white onion, roughly chopped 4 cloves garlic 6 sprigs fresh parsley or coriander 1/4 cup dried marjoram 2 tablespoons dried thyme juice of 2 limes	1 teaspoon salt 1 teaspoon freshly ground black pepper 6 6-8 ounce kingfish, flying fish, swordfish, or halibut fillets Oil for frying 1 egg, beaten Bread crumbs for coating fish Lime wedges, for garnish
	Place the green onions, green pepper, white onion, garlic, parsley, marjoram, thyme, and lime juice in a food processor and process to make a paste. Sprinkle the salt and pepper over the fish fillets, then rub liberally with the paste. If the fillets are thick enough, cut little pockets and stuff with the paste. Heat 1/2 inch of oil in a heavy iron skillet. Dip each fillet into the beaten egg and coat with bread crumbs. Fry the fish until golden brown, about 4 minutes on each side. Drain on paper towels and serve immediately, garnished with fresh lime wedges Serves 6

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