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One of the city's rare Barbadian cafés, Cock's offers the full range of Bajan culinary delicacies, from the signature flying fish with cou cou (a sculpted mass of cornmeal porridge with fried fish in a zippy gravy) to puddina and souse (the former a cross between haggis and blood sausage stuffed with sweet potatoes, the latter a pickle of pig face parts). As if these weren't enough, there is also a line of humorously named baked goods, like lead pipe and conkies. Don't miss sweet coconut rolls and other more perishable pastries available mainly on the weekends.
Though the culinary wonderland of Nostrand Avenue is dominated by Trinidadian, Guyanese, and Jamaican joints, other nations make cameo appearances. Right across the street from Jerk Palace, a Grenadian takeout, dangles Cock's, one of New York's... More »
The cool salad called souse is mainly a pickle of pig face parts: crunchy ear, rubbery cheek, yielding lips, with trotters thrown in for good measure. It comes surmounted by a cucumber and cilantro relish. Find it at COCK'S, along with a dozen other Bajan specialties and a full range of Anglo-Caribbean baked goods. More »
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