News Americas, BRIDGETOWN, Barbados, Fri. July 29, 2011: Its carnival time in Barbados. Crop Over, Barbados’ most popular and colorful festival that traces its origins back to slavery in 1780’s and the end of the sugar season, is this weekend.
The weekend celebration will escalate tonight, Friday, July 29th, with The Pic-O-De-Crop finals, set for Kensington Oval and featuring 10 finalists: David Piggott, Anderson Armstrong, Crystal Cummins-Beckles, Terencia Coward Thompson, Peter Alleyne, David Hall, Anthony Carter, Ronald Clarke, Khiomal Nurse Khiomal and Adrian Clarke.
The Foreday Morning Jam kicks off on Saturday, July 30th at Carlisle Car Park while Soca superstar Machel Montano is among the top performers set for Cohobblopot on July 31 at Kensington Oval in Bridgetown. Others include Barbadian calypsonians Red Plastic Bag, Mac Fingall, Biggie Irie and Mr. Dale.
The festivities come to a crescendo on Monday, Aug. 1st as tens of thousands wine down from Warrens to Spring Garden for the Grand Kadooment Day celebration.
This year, last minute T&T travelers looking to catch the action at Barbados Crop Over Festival, can jump on a REDjet flight for $65 one way fares.
For more log on to www.kenwebb.com Channel #9 for live streaming from Crop Over in Barbados 2011.
If you can’t make it to Barbados this weekend, bring a taste of the island to your kitchen with Coucou & Flying Fish.
4 okras, thinly sliced
1 pt. boiling water
1/2 pt. corn meal
1/2 pt. cold water
1 tsp salt
1 stick of butter
Flying Fish (you can substitute mackerel)
2 fresh limes juiced
1 tbsp salt
1 cup water
6 flying fish or mackerel, filleted
1 bunch thyme and majoram(like oregano), chopped very fine
1 bunch fresh green celery, chopped very fine
1 onion, chopped very fine
1 tsp salt
1 tsp white pepper
1 egg, beaten
1 cup breadcrumbs
1/2 cup fry oil
Preparation of cou cou
Cook the okras in the boiling water for 8 to 10 minutes. While they are cooking, mix the corn meal and cold water to a smooth paste.
When the okras are soft, lower the heat, add salt and wet corn meal, stirring continuously with a wooden spoon until mixture becomes fairly stiff. When the mixture breaks away cleanly from the pan (i.e it does not stick), the cou cou is ready.
Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish. With the back of a spoon, make an indentation in the top and place a stick of butter in it.
Mix lime juice, salt and water, and put the fish to soak in this mixture for 15 minutes. Remove and dry. Mix together the seasonings and onion and then place in the spaces from which the fish bones have been removed, Press in very firmly.
Dip each fish into the egg, then coat with breadcrumbs. Fry in hot oil placing each fish face down first. Cook for a few minutes on each side until lightly brown. Do not overcook. The fish should be moist and flaky.