Barbadian Bostrengo

Ingredients

In the Barbadian adaptation of Bostrengo, the traditional Italian ingredients like raisins and almonds are replaced with tropical fruits such as pineapple and banana. The use of cornmeal adds a unique texture to the dessert, while the addition of warm spices like cinnamon and nutmeg enhances the tropical flavors. The rum-infused glaze adds a distinct Barbadian touch, making this version of Bostrengo a delightful fusion of Italian and Barbadian cuisines. We alse have the original recipe for Bostrengo, so you can check it out.

• 1 cup (240ml) cornmeal 1 cup (240ml) cornmeal
• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 1 cup (240ml) grated coconut 1 cup (240ml) grated coconut
• 1 cup (240ml) diced pineapple 1 cup (240ml) diced pineapple
• 1 ripe banana, mashed 1 ripe banana, mashed
• 1 cup (240ml) brown sugar 1 cup (240ml) brown sugar
• 1/2 cup (120ml) melted butter 1/2 cup (120ml) melted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3 eggs 3 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (120ml) rum (for glaze) 1/2 cup (120ml) rum (for glaze)
• 1/2 cup (120ml) powdered sugar (for glaze) 1/2 cup (120ml) powdered sugar (for glaze)
• 1/4 cup (60ml) toasted coconut flakes (for garnish) 1/4 cup (60ml) toasted coconut flakes (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 8g)
• Carbohydrates: 47g (Sugar: 26g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, flour, grated coconut, diced pineapple, mashed banana, brown sugar, melted butter, cinnamon, nutmeg, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the eggs, milk, rum, and water.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
5. 5.
   Pour the batter into the greased baking dish and smooth the top.
6. 6.
   Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the Bostrengo is baking, prepare the glaze by combining the rum and powdered sugar in a small saucepan. Heat over low heat until the sugar is dissolved and the glaze has thickened slightly.
8. 8.
   Once the Bostrengo is baked, remove it from the oven and let it cool for a few minutes.
9. 9.
   Drizzle the rum glaze over the warm Bostrengo and sprinkle with toasted coconut flakes.
10. 10.
    Allow the Bostrengo to cool completely before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the Bostrengo.
• Grated coconut — Freshly grated coconut works best, but you can also use unsweetened desiccated coconut as a substitute.
• Pineapple — Use fresh pineapple for the best flavor, but canned pineapple can be used if fresh is not available.
• Rum — Choose a good-quality rum to enhance the tropical flavors of the Bostrengo.
• Toasted coconut flakes — To toast the coconut flakes, spread them evenly on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, or until golden brown. Keep an eye on them as they can burn quickly.

Tips & Tricks

• For an extra burst of flavor, add a handful of chopped fresh mango or passion fruit pulp to the batter.
• Serve the Bostrengo warm with a scoop of coconut or rum raisin ice cream for a decadent dessert.
• If you prefer a less sweet glaze, reduce the amount of powdered sugar in the rum glaze.
• Experiment with different tropical fruits like guava or papaya to customize the Bostrengo to your liking.
• Leftover Bostrengo can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Barbadian Bostrengo as a delightful dessert after a traditional Barbadian meal. Cut it into squares or slices and present it on a platter. For an extra touch, garnish each serving with a sprinkle of powdered sugar and a fresh pineapple wedge.

Presentation advice

To enhance the presentation of the Barbadian Bostrengo, dust the top with powdered sugar before drizzling the rum glaze. Arrange toasted coconut flakes in a decorative pattern on top of the glaze. Serve the Bostrengo on a vibrant tropical-themed dessert plate or platter to capture the essence of Barbadian cuisine.