The first Monday of August marks the grand finale of Barbados’ Crop Over Festival, and the raucous Grand Kadooment (Bajan creole for ‘large party’). The day features parades of revellers in elaborate costumes, music, dancing, and a joyous celebration of Barbadian culture. The vibrant flavours, colours, sounds and traditions of the Barbadian Kadooment are Chef Shem Barker’s inspiration for this fabulous Bajan dinner.

In the late 18th century Barbados was one of the world’s biggest sugar cane producers, and informal carnivals existed throughout the Caribbean to celebrate the harvest of the sugar crop. Many were organized by plantation owners, who used food and liquor as a means of reenforcing the continued enslavement of their labour force, and a release valve for the inevitable resentments of servitude. Slaves would also often have their own unsanctioned fetes that featured singing, dancing, music and food; covert ways of keeping their ancestral culture alive and nourishing their spirits amidst hardship. After the harsh impact of World War II on Barbados economy, annual celebrations stopped but were reintroduced as The Crop Over Festival in 1970, officially becoming a national holiday four years later.
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BONUS: Includes welcome cocktail by Rum Shop TO
Choice of Sorrel Daiquiri –or– Rum Punch TO

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Soup du Kadooment
A warm light vegetable soup with carrots and potatoes

Shem’s Famous Macaroni Pie
A Bajan classsic, this baked macaroni and cheese is a staple at festival food stalls and family gatherings

Honey Glazed BBQ Chicken
Baked chicken basted in Shem’s honey BBQ sauce
–or–
Saltfish Rundung [veg]
This Creole rundung (aka “run down”, a long-simmered braise) is a salted codfish stew with cabbage and carrots, scallions, onions and tomatoes in a coconut milk reduction.

Lentil Peas
Green lentils cooked in coconut milk with a hint of island spices

Served with Barbadian-style Garlic Bread and Coleslaw

Crop Over Conkie
A culinary treasure of Barbados; a sweet cornmeal tamale with coconut, raisins, pumpkin and sweet potatoes wrapped in banana leaves and steamed.
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To add to the Kadooment vibe, special guests Rum Shop TO will be running a Bajan rum cocktail bar featuring:

Sorrel Daiquiri  – A Caribbean classic with lime, sweet and Bajan rum
Rum Punch TO – A Rum Shop TO rum punch twist with mango, pineapple, lime, sweet topped with bitters and nutmeg
Barbados Fire – Spicy mango cocktail with exclusive Sweet Spice and Bumbu rum, inspired by family recipe for mango pepper sauce
Carnival Sour – A layered rum sour with lime cordial, blue Curaçao, pink lemonade, pineapple juice & plantation rum
$10 ea.
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Chef Shem Barker immigrated to Toronto from his native Barbados in 2018. A graduate of the Barbados Hospitality Institute, Shem has had the opportunity to work closely with award-winning chefs who encouraged him to explore his creativity and give his Barbadian cooking an international flare. He is the owner of Shem’s Kitchen which features Shem’s unique style, a cuisine inspired by the food, festivals and culture of the Caribbean.

Check out Shem’s Crop Over Conkie recipe as featured in the award-winning The Depanneur Cookbook

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Ruby Sealy is an Event Producer, Mixologist, second generation Bajan Canadian, and graduate of George Brown College in Special Event Management. Through Rum Shop TO She shares her love for her ancestry by creating traditional and exclusive rum cocktails inspired by Rum Shops found all over the beautiful island of Barbados. With the support of her vast community, she aspires to continue creating events that strengthen bonds and welcomes people from all walks of life. @rumshopto
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.
@thedepanneur