When thousands of revellers and spectators flooded the streets for Grand Kadooment 2026, the parade route transformed into a bustling open-air food market, where local and visiting food vendors offered attendees a diverse spread of beloved Caribbean and regional culinary staples. From savoury fried fishcakes and juicy grilled burgers to hearty warming soups and ice-cold refreshing beverages, vendors worked nonstop to meet the steady demand from crowds gathered to watch the vibrant, colourful festival procession unfold.
One of the first vendors to set up and start serving for the day was Elijah Tafari, chef and founder of Rubes Extraordinary Fishcakes, a well-known local eatery that has built a loyal following across Barbados. Tafari was at his fryer by early dawn, prepping batter and cooking fresh batches of his signature product to serve the steady stream of early arriving festival-goers. Speaking exclusively to Barbados TODAY from his stall on Pelican Island, Tafari shared the secret behind his brand’s decade-long success: his commitment to authentic, filling fishcakes packed with actual fish, which stands as the business’s flagship offering. “Fishcakes are our core product, seven days a week. We offer other items between our main preparation – ham cutters, steakfish sandwiches, and weekly chicken soup on Wednesdays – but we would never open for business without our signature fishcakes ready to serve,” he explained. Now 11 years into running his business, which Tafari launched from a small spot in Collymore Rock, this Grand Kadooment marked his third time participating as an official parade route vendor. With business moving at a steady, strong pace, he shared that he was already pleased with how the day was going, and joked confidently about his product’s superiority over competing vendors: “We take first, second and third place, we leave the rest of the competition to fight for the spots after that.”
Further down the parade route in the Eagle Hall neighbourhood, first-time Grand Kadooment vendor Shane Thomas, a Jamaican cuisine specialist, called out cheerfully to passing crowds, inviting attendees to sample his signature pigtail red soup. Starting his day at 7 a.m., Thomas has leaned into the authentic roots of his dish, which is made with traditional red peas, slow-cooked pigtail, fresh okra, and creamy coconut milk to deliver an authentic taste of Jamaican street food to festival-goers. “Hot ready red soup, yard man style, good for man, woman and child – everything is fresh and clean, come stop by for a bite,” his call went out to passersby. By midday, Thomas reported that business had exceeded his expectations, and he already confirmed his plans to return as a vendor for Grand Kadooment in 2027, saying simply: “I won’t leave next year.”
Not all vendors experienced the same level of success, however. Collis King, who set up his burger and hot dog stall directly opposite the Eagle Hall Library – a spot where hundreds of spectators gathered to watch the parade bands pass – said that business had been far slower than he anticipated. King has been set up since 9 a.m. selling burgers, hot dogs, and cold beverages, and shared that his decision to return for the 2027 festival will depend entirely on whether he can turn a profit by the end of the day.
Across the entire parade route, vendors offered a wide range of treats beyond signature dishes, including fried chicken, additional fishcake options, popcorn, assorted packaged snacks, and a variety of cold beverages to keep attendees cool through the day. To protect public health, local health inspectors also made regular rounds throughout the event, conducting unannounced spot checks to confirm that all vendors were following required food safety and handling standards. This routine monitoring ensured that festival-goers could enjoy their meals without unnecessary health risks during the day-long celebration.