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Macaroni pie12/27/2022 ![]() ![]() Here in Barbados, they talk of their general love of pasta and Macaroni Pie because of the pasta-making company that was here a long time ago – Catelli. It’s hard to trace the origin story for our making of Macaroni Pie in the Caribbean, there are a couple of tributaries from which it could have come from, but it is most likely from somewhere in Europe. The cooked pasta is tossed with the Mornay sauce, topped with grated cheese, and baked until bubbly and golden. My Macaroni Pie is influenced by how my mom made hers – a béchamel sauce that starts with a roux of equal amounts of butter and flour to which milk is added and seasoned with salt, pepper and grated nutmeg, the cheese is added once the sauce is thickened enough turning the mixture into a Mornay sauce. A little bit of ketchup and mustard also helps boost the flavour and colour. For example, here in Barbados, Macaroni Pie is not what it should be without that signature flavour and deep orange colour of Roberts’ mello-kreem margarine. It goes without saying that the pie from each country will also carry its unique, yummy flavour based on other ingredients added to the pie – herbs, spices, vegetables, cheese(s) and butter or margarine. Then of course there is the glass baking dish – round, square or oblong in shape. The casserole dish is equally important – many of us grew up seeing Macaroni Pie baked in a dedicated ceramic casserole dish, perhaps with the brand name Pyrex. And then there is the appearance of the pie – crunchy (bread or biscuit crumbs topping), creamy or crusty (melted cheese topping). The texture is another distinguishing feature – dense and claggy where it can be cut into neat, tidy blocks or loose and thickly creamy. The signature Macaroni Pie could be based on the shape of the pasta used – bucatini (the long pasta with the hollow middle), elbows, shells, or penne. Each country has its own version and way of making this casserole dish of pasta and cheese, with milk being the other main ingredient. ![]() Ask some citizens around the region and they will tell you it’s their national dish, that my friends is the importance of Macaroni Pie to this region. One of the most popular, well-loved and signature dishes in the Caribbean is Macaroni Pie, some say Macaroni and Cheese, Mac Pie or in a distinct Bajan accent – Poi (pronounced poy). Layered, melted cheese clings lightly to pasta Photo by Cynthia Nelson Some origins and influences are obvious however, I am always more excited about the creations that come from our own ingenuity and resilience the uniqueness of tastes and flavours that we draw from a plethora of ingredients, herbs, spices, and techniques that we can say, “Is We Own”. Here in Guyana and the entire Caribbean, there are many stories to be told of the origins of our foodways. It’s an engrossing series about the resilience and ingenuity of Black cooks that have shaped American cuisine. There’s a spinoff of the book, a 4-part documentary series on Netflix released in May this year – “High On The Hog: How African American Cuisine Transformed America”. Among the many books I have is High On The Hog: A Culinary Journey from Africa to America by celebrated author and educator, Jessica B Harris. There is so much to learn, to understand, to experience, to acknowledge, appreciate, and celebrate, that’s why my favourite cookbooks are those with stories and histories. My interest in food has never been about the pleasures of eating, rather, it’s about many of the things associated with food – origin, history, politics, economics, identity, community, culture, communication, engagement, techniques etc. ![]()
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