"Consider the conkie. This coconut-laced cornmeal pudding studded with raisins comes wrapped in a banana leaf, and makes a great breakfast or dessert. It is only one dish of a wonderland of interesting Barbadian cuisine at Culpepper's, the city’s foremost Bajan restaurant. The national dish of flying fish and coucou (an African-leaning mash dotted with okra) is ably turned out, and so are many other seagoing specialities. Rotis and jerk chicken and the tamale-like conkies are also available, and save some room for baked goods, which include lead pipe, a baton of sweet dough that lives up to its name." - Robert Sietsema
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