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'DIS WE STYLE' AUTHENTIC BAHAMIAN RECIPE

eBOOK FROM

THE BAHAMAS

IN PDF FORM

Copyright 2007, Recipe from Bahamas Ltd. All rights reserved. Duplication without written permission prohibited. Auntie Rie is a registered trademark of Recipe from Bahamas Ltd. http://www.recipesfrombahamas.com

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THE GREATEST BAHAMIAN SOULFOOD RECIPES IS TRULY

A LABOUR OF LOVE.

THE GREATEST FORM OF FLATTERY IS IMITATION AND

IT IS BECAUSE OF THE NUMEROUS IMITATION

BAHAMIAN COOKBOOKS ON THE MARKET THAT I FELT

COMPELLED TO ENSURE THAT THE WORLD GOT A TASTE

OR GENUINE BAHAMIAN SOULFOOD.

HELLO THERE, MY NAME IS NICOLE A FARRINGTON AND

I AM THE AUTHOR OF THIS E-COOK BOOK. MY PASSION

AND PLEASURE FOR COOKING CAME ALIVE AT EIGHT

YEARS OLD WHEN I PREPARED MY FIRST UNSUPERVISED

MEAL: “FIRE ENGINE” (THE RECIPE IS INCLUDED). FROM

THAT MOMENT ON MY MOTHER’S KITCHEN BECAME A

FOOD LABORATORY AND MY SISTER INVOLUNTARY

TASTE TESTER.

MY LOVE FOR FOOD AND ENTERTAINEMNT GREW OVER

THE YEARS AND I EVENTUALLY SETOUT IN PURSUIT OF

DEVELOPING THE SKILL AND EXPERIENCE. I HOLD A

BACHELOR OF SCIENCE DEGREE IN HOSPITALITY

MANANGEMENT FROM FLORIDA INTERNATIONAL

UNIVERSITY AND HAVE OVER 20 YEARS OF HOTEL AND

CATERING EXPERIENCE. BUT THE MOST IMPORTANT

STATUS I HOLD NEXT TO MY FAITH IS THAT I AM A

BAHAMIAN.

THE GREATEST BAHAMIAN SOULFOOD RECIPE COOK

BOOK IS A COMPILATION OF RECIPES FROM SOME OF

THE BEST COOKS, CHEF AND MYSELF IN THE BAHAMAS.

BON APPETITE!


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TABLE OF CONTENT

APPETIZERS

SOUPS,SOUSES & SAUCES

SALADS

PASTAS, CASSEROLES & CEREALS

SEAFOODS

MEATS

VEGETARIAN

BREADS

DESSERTS

DRINKS

Resources

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APPETIZERS


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BAHAMAS SPICY MANGO SUMMER ROLLS WITH SOY

GINGER DIPPING SAUCE

What do Summer and mangos have in common the Bahamas. This light and tropical appetizer is a great hit at the parties and will make your vegetarian and vegan friends feel right at home. Ingredients:

1 lrg Mango, ripe peeled and sliced 1 med. Jalepeno pepper 1/8 cup cilantro leaves 1 med. Carrots, peeled and julienne 1 Ginger root, long chunk 6-8 Spring roll wraps (dry) ¼ cup Shoyu, Tamari or reg. Soy sauce ¼ cup Water 2 tbsp Roasted pistachio or nut of your choice (optional) Preparation:

Cut all vegetables first. Peppers – cut top off pepper and then slice off 3-4 small rounds and place in dipping bowl. Then julienne the remainder for the rolls. Ginger- cut into a 1/2 “ chunk and grate. Squeeze the juice of the ginger into the dipping bowl with the peppers. Now julienne the rest or the ginger for the roll. Dipping Sauce Add soy sauce to dipping bowl and stir then add water to dilute to taste. For a more spicy hot dipping sauce add red pepper flakes. Rolls Fill a bowl a little bigger than the wrap with water. Dunk the wrapper in water for about 10 second remove to a dry surface. Build the roll with the all the other ingredients. Wrap like a burrito and cut midway on a diagonal angle. Place on serving platter and they are ready to serve. This quick and easy recipe takes 15 minutes of prep time.


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BAHAMIAN MANGO GUACAMOLE I’m not sure how they got to the Bahamas or when, but avocado or “pear” as they are so fondly called are everywhere and we love them. So to combine them with mangoes is just one of many combinations. This recipe is a hit for any party. Ingredients: 2 lrg Avocados 1 lrg Mango, chopped ½ Goat (scotch bonnet) pepper (to taste) ½ Red onion, chopped 1 Tomato, chopped Cilantro, chopped fine ¼ cup cucumber, chopped 1 tbsp cumin 2 tsp paparika 2 tsp salt ½ fresh lime Preparation: Chop mango, red onion, tomato, cucumber and cilantro. Cut avocados in half and squeeze with a few drops of lime juice. Scoop inside of avocado into a bowl, with a fork mash until creamy. Mix all ingredients and squeeze remaining lime juice over mixture. Chill for before serving. Serve with tortilla, cassava chips or pita bread.


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BAHAMIAN BAKED STUFFED CRABS My fondest memories of eating these scrumptious appetizers are when I would spend my summer vacations in Nassau with my grandparents. Every summer during the evening Bahamians young, old and in between converged on Bay Street for Goombay Summer; a festival of Bahamian food, music, art and of course Junkanoo in the streets. My grandmother had a food stall and she would have the most awesome display of Bahamian cuisine I had ever seen and as her helper I would get paid in baked stuffed crabs, fried fish and coconut tart. Ingredients:

6 large Whole white crabs 3 cups Breadcrumbs 3 tbsp. Butter/margarine 1 med. Onion 1 med. Green pepper 1 tbsp. Thyme Salt to taste Preparation:

Wash crabs and place in medium pot. Cover bottom of pot with 1” of water and boil crab for 30 minutes. Allow crabs to cool. Separate crab backs from the body and remove crab fat. Set aside. Remove gall bag from crab back and discard (bag). Set backs aside. Pick the meat from the crab claws, legs and body. Over medium heat melt butter and add all ingredients until lightly browned. Stuff mixture into the crab back shells and bake at 400º for approx. 15-20 minutes. Yields: 6 servings.


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BAHAMIAN CHICKEN KABOBS This is a hit at the Summer Bahamian barbeque! Easy to prepare and easy to disappear and says summer has to be outside between June and September. How about pulling out the counter top grill and making summer happen right now – It’s summer in the Bahamas! Ingredients:

36 Skinless, boneless chicken breast halves – cubed (1 ½- 2”) 9 Large Green bell peppers, cut into 2 inch pieces 2 Large cans cubed pineapples 9 Red Onions, cut into wedges 9 Large Red bell peppers, cut into 2 inch pieces 36 Flat wooden skewers 9 Cups honey barbeque sauce

Preparation: Preheat grill at heat. Thread chicken, green bell pepper, onion, and pineapple and red bell pepper pieces onto skewer alternately. Lightly oil the grill grates. Place kabobs on the prepared grill and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear


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CONCH BITS These mouth-watering poppers make an excellent appetizer for parties, showers, sports parties or just a snack while you watch T.V. or read a book. Ingredients:

3 med. Conchs 2 Eggs 1 cup Flour ½ cup Lime or lemon juice ½ cup Evaporated milk 1 hot pepper ½ cup oil Preparation: Pound (bruise) conch with a meat tenderizer/ mallet on both sides until soft and tender. Avoid breaking the meat into pieces. Lay tenderizer flat in a pan then cover with salted boiling water. Remove conch when water has cooled. Pat dry with hand towel. Dice pepper and mix with lemon juice. Whip eggs and milk in a separate bowl. Cut conch into bite size pieces. Allow conch to sit in lemon juice mixture for two minutes. Remove and shake off excess liquid. Dip into flour shake off excess. Dip into egg mixture then back into flour. Pan fry over medium heat until golden brown. Place in a pan or dish with a paper towel liner to absorb excess oil.

Goombay Dipping Sauce: Ingredients:

1 cup Ketchup 1 tbsp Mayonnaise 1 tsp Hot sauce Dash Worstershire sauce 1 clove Garlic, diced, fine Preparation:

Dice then crush garlic. Combine all ingredients in a bowl and mix until smooth. Pour into a small bowl and chill before serving. There is not much more you will need to do with these little darlings except a back-up batch in the kitchen. You may opt to use tartar sauce.


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BAHAMIAN CONCH FRITTERS

Ah Conch, our pearl of the sea. Pronounced (kun’k) this muscle of the sea lives in a shell spun from the granules of sand it processes during its life, thus the pink and pearly whites. Said to be an aphrodisiac and sexual stimulant it is believed to be the cause for the large families our grand parents amassed. A delicacy for sure its succulent meat is craved no matter how it is prepared. I remember as a child spending the summer at my grandparents in Nassau. And I could never understand why mama would have orange rind and this smelly thing hanging from the kitchen window. Then one day I got up the nerve to ask what it was. “Conch“ she said, “Dry conch (cured), I’m going to use that to make soup and conch fritters”. Man, even as I think about it today I’m salivating. To use the cured conch it must be soaked in water over night, then boiled to tenderize. Because of its concentrated and potent flavour, cured conch need not be used in the same quantity as fresh conch. Ingredients: 1 ½ cups Conch, ground (2 med) or 1 lrg Hot pepper 1 cup Cured conch 1 med. Onion 3 cups Flour 3 tspn Baking Powder ½ med. Green Bell pepper 1 tbsp Tomato Paste 1 cup Water 1 tspn Hot sauce 1 Egg Salt to taste 1 tbsp Thyme Preparation: Pass onion, green pepper, hot pepper and conch through a food processor. In a large bowl combine all ingredients including ground conch to form a batter. The batter should be thick enough to drop from a spoon. If it is too runny add a little more flour to stiffen it. A little water would soften it up if too stiff. In a deep fryer or deep depth pot heat oil to 350ºF. PLEASE BE CAREFUL! Using a tablespoon for large fritters or teaspoon for small drop batter into oil; fritter should float to the surface. Use a cooking fork to turn so that they will be golden brown on each side. Remove fritters from oil and place in a pan lined with absorbent paper. Conch fritter batter can be frozen and used later. To reuse remove from freeze and let stand at room temperature for hour or until defrosted. Pour into a large bowl and add 2 tsp of baking powder mix until baking powder is blended. If the consistency is off adjust with flour or water as needed. Please note that you may need to add seasoning to adjust flavour also. Island Sauce: ½ cup Ketchup 1 tsp Hot sauce 2 tsp Mayonnaise 1 tsp Worstershire sauce Blend until smooth. Chill and serve on side.


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BAHAMIAN CRAB CANAPES Ingredients:

10 slices Bread 2 tbsp Butter or Margarine 1 ½ cup Land crab meat, cooked ¼ cup Mayonnaise 1 tbsp Parsley, chopped 1 tbsp Cilantro, chopped 1 tsp Lemon juice ½ Hot pepper, chopped finely 1 clove Garlic, chopped finely Preparation:

Remove crust from bread. Cut bread into 4 squares or other shapes. Melt butter and ¼ garlic. Brush garlic butter onto one side of miniature bread pieces, toast in an oven or broiler until golden brown. Combine crabmeat and other ingredients, mix until blended. Spread mixture on toasted bread then place on a cookie sheet and broil until golden brown.


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BAHAMIAN CRAWFISH (Lobster) FRITTER This gourmet appetizer is the hit at any party. And make sure you keep a back-up batch because they will disappear before your eye.

Ingredients:

3-4 med Crawfish tails 1 med. Onion, finely chopped 1 Celery stalk, finely chopped 4 ½ cups Flour 2 cups Water 3 Tbsp Baking powder 2 Hot peppers 2 Tbsp. Tomato paste Cooking Oil Preparations:

Boil crawfish tails for 45 minutes and allow to cool. Remove meat from shells, cut very fine. Pour all ingredients including crawfish into a bowl and mix until blended. Mixture should be fairly thick. Heat cooking oil in a medium sized pot or deep fat fryer. Using a teaspoon drop ½ teaspoon of batter into the pot of hot fat and fry until golden brown. Hot Pepper Sauce Ingredients: 1 Tbsp. Oil 6 Hot pepper, minced 2 Tbsp. Ketchup 2 Tbsp. Vinegar Pinch Salt Mince pepper and puree other ingredients


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PLANTAIN This is a quick and easy appetizer that everyone will love. Ingredients: 2 Ripe Plantain ½ cooking oil Preparation 1: Peel plantain and slice diagonally ¼” inch thick. Heat oil in a frying pan at medium heat. Carefully place plantains into the pan cook until golden brown. Turn and allow other side to fry. Remove from heat and drain on a paper towel. Place on a platter with a doyle and watch them disappear. If you happen to only find green plantains, do not panic we have a recipe for them. Ingredients: 2 Green Plantain ½ cup cooking oil salt 1 cup Ketchup 1 small clove Garlic 1 tablespoon Mayonnaise 1 teaspoon Hot sauce Preparation 2: Peel plantain and slice into ½” pieces. Heat oil in frying pan at medium heat. Carefully place plantain into frying pan and fry on both sides to a light brown. Remove from oil using two strong flat object place fried plantain between them and mash plantain flat. Place back into frying pan and fry until golden brown. Once all plantain are done sprinkle with salt. Crush garlic, blend with ketchup, mayonnaise and hot sauce. Place in a bowl and serve along side plantain.


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BAHAMIAN TEMPURA VEGETABLES A taste of the Orient Bahamian style and perfect as appetizers or party starters. Dipping Sauce: 2 oz Mirin 4 oz Soy Sauce 2 oz Rice Wine Vinegar 1 tbsp Lemon juice 1 tsp Wasabi powder Preparation: Combine all ingredients. Set aside. Tempura Batter Ingredients:

2 eggs 1 pt. Sparkling water, cold 10 oz Flour 1 Sweet potato, approx. 8 oz. 8 oz Broccoli florets 1 lb Mushroom, small, whole 1 lb Okra, small whole 2 Cassava 1 Plantain Preparation:

Beat eggs and add water. Add flour to egg-water mixture. Mix until flour is blended. There should still be small lumps in the batter. Over mixing develops gluten, which is not undesirable. Peel the sweet potato and cut into ¼ inch thick slices. If potatoes are large, cut each slice in half. Peel cassava and cut into 1-inch length and ¼ inch wedges. Peel plantain and cut 1 inch long and ¼ inch thick slices. Wash okras and pat dry. Drop broccoli in boiling water for one minute, drain and pat dry on paper towels. Drop the vegetables in batter a few at a time. Remove them from the batter one at a time then deep fry allowing them to swim around. Cook until done. Remove and drain. Arrange the tempura vegetables on a serving platter. Serve the dipping sauce on the side


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SOUPS,

SOUSES &

SAUCES


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AUNTIE RIE’S BAHAMIAN BOIL FISH

A Seaman’s breakfast for sure. Boil Fish is a signature dish for the regal archipealego we cal home –

The Bahama Islands! Yes to all of our fellow Earthians The Bahamas is made up of over 700 islands,

cays and rocks of all shapes and sizes. With oceans all around us it is no wonder we have mastered the

preparation of seafood and enjoy it all hours of the day.

When Auntie Rie boil fish she selects the larger meatier fish such as: grouper or Hog Snapper but other smaller fish may be used. These are the white, flaky, tender and mild in flavor. Auntie Rie always has the fish man cut her “fish for boil” into 4-6oz pieces (you may keep the bone in or out). The other benefit with using the larger fish is that their bones are big, making it easy to pick them out as you eat. Caution should always be taken when eating fish, because bones may even be present in fillet. Ingredients:

2 lb Grouper or Preferred Fish (6 med. Pieces) 1 med. Onion., sliced 1 med. Irish Potatoes 2 Hot pepper 2 Lemon/Lime &/or Sour Orange juice Water Salt to taste 1 Bay leaf Preparation: I remember many a Saturday morning when I would be helping Auntie Rie make breakfast. She would always say, “A clean fish gives a clean broth”. So I spent the time washing the fish, removing the scales and taking out the remnants of blood from around the bones. Then she told me to place the fish in a bowl of ice water while we prepared the other ingredients. Remove fish from ice water and place in a 6-8 quart pot. Cover fish with onions, Crush 1 hot pepper and combine with limejuice then pour into pot. Add potatoes, bay leaf and water enough to cover fish and 1 teaspoon of salt to start (you may add more salt to taste later). Cook over medium heat until fish and onions are tender (approximately 20 minutes). Remember fish normally takes 15-20 minutes to cook depending on thickness. Your broth should have a tangy, lemony flavour and fish should be tender and firm. Serve 4-6 persons with a wedge of lemon and slice of hot pepper because some like it hotter! Accompaniments: Saturday morning breakfast or anytime of the day on the island you cam find Boil Fish and Grits, Johnny Cake or Potato Bread. Most of my American friends are astonished that we eat fish for breakfast, yet you cannot find a more nutritional, high protein, low-fat, high energy meal anywhere. So if a low-carbohydrate diet is your prescription then enjoy a bowl of Auntie Rie’s Bahamian Boil Fish.


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AUNTIE RIE CHICKEN SOUSE

Chicken for breakfast! Yes even chicken for breakfast in the Bahamas. Chicken Souse is eaten for breakfast, lunch, dinner or mid-night snack. We children used to look forward to a bowl of chicken souse with hot grit, Johnny cake or hot homemade rolls for breakfast on Saturday morning. And no one complained if it was on the menu for lunch. After a night out on the town when your energy has been depleted for all that dancing, nothing fortifies you like a bowl of chicken souse. Have it ready when you get home so you won’t have to wait.

Many people may say its just boiled chicken, but even in this simple dish there is an art to the preparation to make it just right. I watched Auntie Rie as she routinely set her task in motion. My lord just thinking about it makes my mouth water.

INGREDIENTS:

1 -3 lb Broiler-fryer chicken or 5 pound chicken wings 1 med. Onion (sliced thin) 3 Irish potatoes, peeled and cubed 1 stalk Celery, chopped ½ cup Lemon juice 1 Hot pepper (chopped finely) Salt to taste 2 Carrots, thinly sliced (optional) 1 Bay leaf PREPARATION:

Clean chicken thoroughly making sure to remove the blood and entrails. If you do not want the hassle of this cleaning process use the chicken wing or drumlets. Cut chicken into three-inch bite size pieces removing as much of the fat as possible. Combine lemon juice and pepper. Wash chicken then marinade with ¼ cup of lemon juice. Sprinkle with salt and allow to sit for 30 minutes. Using a large (8-10) quart pot over medium heat place chicken into pot and cover with water bring to boil then remove from heat after 5 minute. Throw off the water (this is done to remove oil extracted from the skin of the chicken) leaving chicken in pot. Return pot to stove; cover chicken with onions, potatoes, celery and remaining lemon juice mix. Cover with water about 1 inch above contents and add salt. Bring to boil, cover pot then reduced heat and allow to cook at medium-low heat for 1 hour or until chicken and potatoes are cooked. To avoid over cooking potatoes (based on their size) you may want to add them ½ hour into the cooking process. Adjust seasoning if necessary.

Serve with grits, Johnny cake, homemade bread or dinner rolls. Serves 6-8.


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BAHAMIAN COCONUT CREAM SOUP This soup has a pleasant surprise and a burst of flavor. The coconut adds character and a tropical flair that warms the heart on a cool Caribbean night. Ingredients: 1 lb Veal, cut into small cubes 1 Onion 1 cup Flour 4 Tbsp Oil 1 Bay leaf 4 Coconuts hard (plus water), grated 1 cup Milk 2 Egg yolks, beaten Salt & Pepper to taste Preparation:

Place veal and onion in cooking pot and add water to cover; bring to boil and simmer until tender. Drain and save stock. Blend flour and oil in cooking pot; add veal stock, bay leaf, coconut water, coconut & seasoning. Bring to boil and cook 1 hour or until coconut is tender. More water may be added if needed; soup should be consistency of a cream soup. Add milk and egg yolks but do not let boil after this addition.


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BAHAMIAN CONCH CHOWDER

Ingredients:

4 cups Conch (ground) ¼ cup Cooking oil ¼ lb Salt pork (diced small) 1 tbsp Salt 1 med. Onion (chopped) 1 cup Tomatoes (fresh or canned) 2 tbsp Tomato paste ½ tsp Black pepper 4 qts Water 2 Bay leaves 2 cups Carrots diced 4 cups Potatoes (cubed) 1 cup Celery (diced) ½ cup Ham chopped fine 1 cup Worcestershire Sauce (Lea & Perrin’s) 1 Hot pepper

Preparation:

Tenderize conch and cut into chunks. In a large pot over med. Heat add water, bay leaves, carrot, potatoes, celery and ham. In a large frying pan over med. Heat oil and cook salt pork until light brown sauté onions, green pepper until tender. Add tomatoes and cook until dissolved. Add tomato paste and stir while cooking for 5 minutes.

Transfer contents from frying pan to large pot; add conch and salt to taste, bring to a boil. Cook until for 30 - 40 minutes stirring occasionally. Add Worcestershire sauce. Remove from heat. Allow 15 minutes before serving.


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BAHAMIAN CRAB SOUP Although sunny days are a normal occurrence in the Islands of the Bahamas we also enjoy those occasional days when liquid sunshine falls, for it never rains in the Bahamas. And these liquid sunshiny days especially during the summer months are when crabs walk and soup pots come out and family comes over with bowls. Ingredients: 6 white land crabs, washed Ingredients:

1/4 lb Salt pork or 2 tsp. bacon fat or oil 1 large Onion, sliced 3 Tbsp. Tomato paste 1 Tbsp. Flour Salt & Pepper to taste 1/4 tsp. Thyme 3 Tbsp. Rice, uncooked Vegetables (potatoes, cassava, yam, carrots, etc) as desired 2 quarts Water boiling

Preparation:

Separate crab back (top shell) from body of crab. Remove fat from crab back, being careful not to break the bitter gall(it’s a little oval sac). Discard gall and back shells. Remove fat from body shell, if any. Save fat & body shells and set aside. In coup (thick bottomed) pot fry salt pork until crispy or heat bacon fat or oil; add onion, tomato paste, flour & seasonings. Cook, stirring constantly, until onions are golden brown. Crack body shells and add with claws and crab fat to cooking pot; cook and stir 1 minute. Add 2 quarts boiling water and rice; simmer 2 hours. Vegetables such as potatoes, carrots and whatever you have may be added. Serve hot.


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BAHAMIAN STYLE SPLIT PEAS SOUP

This recipe is other on of those that we pull out on a “Liquid Sunshine Day”. For those of

you who have not heard, it never rains in the Bahamas. The sky may occasionally drop

liquid sunshine.

Ingredients:

2 cup Yellow split peas Pinch Salt 3 Celery stalks, sliced 2 large Onions, diced 3 large Potatoes, peeled & quartered 5 cup Water 1 tsp. Thyme 2 large Carrots, peeled & sliced 1 lb. Meat - salt beef or ham can be used Preparation:

Soak salt beef in water mixed with vinegar overnight. Wash peas, soak in 5 cups water overnight, drain. Add salt to water, bring to a boil. Add peas, lower heat. Simmer about 1 1/2 hours or until tender. Puree peas through sieve or blender. While peas cook, place meat into a pot. Add water to cover, about 6 cups. Bring to a boil. Add thyme & cook until done, about 1 1/2 hours, and then add celery, carrots, onion & potatoes & cook 30 minutes longer. Remove meat & vegetables from broth. Stir broth into pureed peas and simmer until thick. Add cooked meat and vegetables


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STEWED CONCH

Ingredients:

6 Conchs, Skinned ½ cup Cooking oil 1 cup Flour ½ tsp Salt ½ tsp White pepper ½ tsp Thyme 1 small Onion (chopped) 1 cup Tomato (finely chopped) 5 cups Water

Preparation:

Bruise conch with tenderizer mallet be careful not to tear conch apart. In a pan pour boiling water over conch and let stand until water cools. Boil conch for 1 hour over medium-low heat. Meanwhile in a large frying pan or medium sized pot over medium low heat add cooking oil, flour and salt. Constantly stir mixture allowing to cook until golden brown. Add onion, white pepper and thyme. Continue stirring while onions cook to a tender texture. Add tomatoes and cook until blended. Add water and simmer for 10 minutes. You may adjust thickness at this point by adding more water. Add conch and cook for 30 minutes or until conch is tender.

Serving Suggestions:

A Bahamian Breakfast dish, stewed conch is served with grits, Johnny Cake, Potato Bread or Homemade leaven bread.


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SALADS


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BAHAMIAN COLESLAW This coleslaw will add a burst of colour to your plate, like the colour of our Junkanoo Festival and it will be almost as satisfying to your soul. Coleslaw is a regular side dish on many Bahamian tables. So get in the swing and make it a part of your home cooking menu.

Ingredients:

1 small Cabbage head (shredded fine) ¼ small Red Cabbage head (shredded fine) 1 med. Carrot (grated) 1 small Onion, diced fine ¼ cup Raisins (optional) 1 tsp Lemon juice ¼ tsp Sugar 1/8 tsp salt 2-3 tbsp Mayonnaise Preparation:

Combine cabbage, carrots, onion and raisins in a large bowl. Sprinkle sugar, salt and lemon juice into bowl. Add mayonnaise and mix until blended. Chill in refrigerator at least 10 minutes, mix before serving. To add a little more fiesta, chop an apple into fine pieces and add to mixture.


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BAHAMIAN CONCH SALAD This salad is makes a wonderful appetizer. And the experience of having your conch removed from the shell right before your eye makes it taste even better.

Ingredients:

2 med. Conch 1 sml Onion (diced) ½ med. Bell pepper 1 sml Tomato ½ cup Lemon /Lime juice 1 Sour orange or 2 tablespoons of fresh orange juice 1 Hot pepper Salt to taste Preparation:

Wash two skinned conchs in some of the limejuice. Dice conch into chunky bite sizes pieces. Combine all ingredients adding salt to taste. If you find the salad is too tart add a little orange juice. Mix well and allow to marinade 10 minutes before serving.


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BAHAMIAN CRAWFISH (LOBSTER) SALAD In the Bahamas we use the words crawfish and lobster interchangeably, but we refer to the spinney crawfish, which has to feelers instead of claws. Ingredients:

3 med. Lobster Tails 1 sml Onion (diced fine) ½ Green bell pepper 2 tbsp Mayonnaise 1 Hot pepper (diced fine) 1 lime/lemon Salt ½ med. Tomato (diced medium) water Preparation:

Place lobster tails (in shell) with a dash of salt into a pot of water, just covering lobster and bring to boil. Cook 10 minutes. In the meantime, prepare vegetable and place in a medium bowl. Remove from heat and drain water. Fill with cold water to cool lobster. Remove lobster meat from the shell by using a large knife to break the cross bone at the sides of the shell (please be careful). Once you have broken the cross bones the thin skin will lift easily revealing the succulent meat. Separate the meat from the shell then de-vein. Cut the lobster into small chinks add to bowl of other ingredients. Add mayonnaise, salt to taste and squeeze the limejuice into the bowl. Mix until blended. Chill before serving. Serving Suggestions: This regal appetizer can be served on a bed of lettuce with a wedge of lime or on crackers as hors d’ oeuvres


27

BAHAMIAN OKRA SALAD

Ingredients:

2 Tbsp. Oil 1 lb. Okra, rinsed & caps snipped 1/2 cup Water 2 Tbsp. Limejuice 2 Garlic cloves, finely minced Few drops hot pepper sauce Pinch of salt & pepper

Preparation:

In frying pan, heat 1 tablespoon of oil. Add okra and sauté for 3 min. Add salt and pepper. Add water, cover and simmer on low heat for 5 min., or until okra is tender. If needed, add more water. Pour onto serving plate. Mix remaining 1 tablespoon oil, limejuice, garlic and hot pepper sauce. Pour this mixture over okra.


28

BAHAMIAN TUNA SALAD

This is a quick and easy meal with so much versatility.

2 Tins Tuna (in water) 1 Lemon/lime 1 tablespoon mayonnaise ½ hot pepper Salt and pepper to taste

Preparation:

Open tins of tuna and drain water. Pour into a medium bowl; with a fork mince tuna. Squeeze the juice of lime into bowl add other ingredients. Mix well and chill.

Serving Suggestions:

There are so many ways to serve this dish. In the Bahamas we have it for breakfast with grits, lunch on Johnny cake or bread, a bed of lettuce, in a pita pocket or tortilla wrap. You can be so creative with this one; I won’t give you all the ideas.


29

RICE,

PASTA,

CASSEROLE

& CEREALS


30

BAHAMIAN CRAB N’ RICE Preparation of this dish is not for the faint or fearful at heart. On the island we dominate our creature they do not dominate us. Trust me the pleasure of eating this dish is far worth the effort it takes to prepare it. Ingredients: 3-4 med. Bahamian Land crabs, legs and biters included 4 oz. Salt pork, ham or bacon drippings ¼ cup Cooking oil 1 tsp Browning 1 sml Onion, chopped 1 Celery stick 2-3 sprigs Thyme, 1 ½ tbsp Tomato paste 3 cup Long grain rice Salt and pepper to taste Preparation: Crab preparation: Separate the back of crab from the body with a knife. Using a spoon remove the brown substance from around the interior of the crab (this is a precious commodity called the “crab fat” – so secure it in a bowl for later). Be careful not to burst the bitter gall bag (s small little sac usually hidden under the fat. Discard apron and gills from underneath along with gall and back shell (unless you plan on doing some stuffed crabs later). Clean the crab body, cut into 2-4 pieces depending on size, claw – crack slightly and put aside until later. In a large pot over high heat add cooking oil, salt pork/ham fat/bacon and cook until crispy, stir occasionally. Add onion, celery, thyme and pepper and cook until onions are tender. Add crab fat, tomato paste and a teaspoon of salt allow to brown for 2 minutes stirring vigorously. Then add crab continue mixing let cook another minute or so. Add 3 cups of water and bring to a boil then add rice, ensure that level of water is 1 inch above rice. Stir to ensure rich is evenly distributed throughout pot. Bring to boil uncover and until water evaporated from the surface. Turn rice 2-3 times rotating from bottom of pot to the top. Cover, lower heat and allow to cook 25-30 minute or rice is fluffy


31

BAHAMIAN PEAS N’ RICE Peas and rice is a staple and main stay in every Bahamian home, a delectable and mouth-watering part of almost every meal. To prepare a meal especially on Sunday or Christmas without a pot of Peas N’ Rice is like breaking one of the commandments. So whatever you do please do not forget the Peas N’ Rice. Auntie Rie and mama would take turns each Sunday making the pot of rice and I seldom could tell who made it from one Sunday to the next. A word of warning: over indulgence in this delicacy will result in what we call here in the islands a ‘peas n’rice’ shape (very voluptuous buttocks). Too many cultures this figure is not appealing, but to our Bahamian men it is as delightful as the dish itself. Ingredients: 3 cups Long grain Rice 2 0z Cooking oil 1 sml Onion, chopped 1 tsp Browning ½ tsp Thyme leaves or 2 twigs of fresh thyme ½ tsp Black pepper Salt to taste 1-1 ½ cup Pigeon Peas (a.k.a gondules) 1 ½ cup Ripe tomatoes, canned tomatoes or 2 tbsp Tomato paste ¼ lb Salt pork, chopped in small cubes, bacon drippings or ham skin/fat and

meat . Alternative to pork vegetable cooking oil and 1 cup beef or chicken stock

Preparation: Heat oil in a large pot over medium heat place until very hot. Carefully add ham skin/scraps and allow to cook until crispy brown. Add onion, thyme and black pepper cook until onions are tender stir frequently. Then add tomatoes (ripe, canned or paste) and browning allow to cook down for 2 – 5 minutes (with tomato paste fry to a caramelized colour). Add peas and cook for 2 minutes then add 3 cups of water and salt to taste, bring to a boil. Add rice stirring to distribute rice evenly in pot. Ensure that water is an inch above level of rice. Allow to boil vigorously with lid off until water has evaporated and is not visible above rice. Stir rice rotating from bottom of pot to top (about twice) the cover pot, reduce heat to low. Cook for 25-40 minutes or until rice is fluffy. If rice is still grainy or raw add ½ cup of seasoned water, cover and cook on very low heat.


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BAHAMIAN JUNKANOO CHICKEN AND RICE

The heartbeat and rhythm of Bahamian art, music and dance is expressed in Junkanoo. It is a burst of colour, the rhythm of the drumbeat and the flavor and style of a people are what you will experience as you bite into this dish.

Ingredients:

1/2 cup Fresh mushrooms sliced 1 Stalk celery, diced 2 tbsp. Vegetable oil 1 med. Onion sliced 1 1/4 cups Chicken broth 1/2 tsp. Soy Sauce 1 Yellow or red sweet pepper cut into strips 2 Zucchinis sliced 2 tbsp. Cornstarch 1/2 tsp Ginger (ground) 2 cups Chicken breast (cooked and cubed) 2 pkg. Yellow rice 1 can Tomato juice

Preparation:

1. Cook rice as directed, but substitute water with tomato juice, and add celery and peppers.

2. In a large skillet, heat oil and sauté onions, zucchinis and mushrooms. 3. In a separate bowl, whisk together chicken broth, soy sauce, ginger and

cornstarch; 4. Add to other ingredients in skillet. 5. Cook over low heat until it comes to a boil and thickens, stirring frequently. 6. Add chicken and gently stir until hot. 7. Serve this on a bed of rice.


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BAHAMIAN OKRA ‘N RICE Okra ‘n rice is a specialty dish and usually compliments seafood items like fried fish, minced crawfish or steamed conch. It is delicious.. Auntie Rie taught me how to make okra and rice when I was 1 years old and I have loved her for it ever since.. Ingredients: 3 cups Long grain rice 2 oz Cooking oil 1 Onion, small chopped ½ tsp Thyme leaves or two twig of fresh thyme ½ tsp Black pepper Salt to taste 1-1 ½ cup Pigeon peas (optional) 2 cups Okra, medium diced 3 cups Water 1 ½ cup Ripe tomatoes, canned tomatoes or 2 tbsp tomato paste ¼ lb Salt pork (chopped small cubes), bacon dripping or ham skin/scraps and fat chunks Preparation: This recipe will require a large pot (6-8 qt) with stove at medium, heat oil add ham skin/scraps or salt pork and allow to cook until ham fat or salt pork is almost crispy. Add okra, onion, thyme leaves and black pepper cook stirring occasionally until okra is fried crispy. Add tomatoes (ripe, canned or paste) cook stirring for about two (2) minutes. Add peas (optional) and 3 cups of water. Bring to a boil then add rice, stir to distribute rice evenly. Add additional water until it is one inch above the rice. Add salt to taste. Allow to boil vigorously with lid off until water has disappeared from the top of rice. Stir rice, rotating rice from the bottom of the pot to the top (about two (2) turns) then cover pot

and reduce heat to low. Cook for 30-45 minutes or until rice is fluffy. If rice is still grainy and hard add ½ cup of seasoned water and cover pot, ensure that heat is low.


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AUNTIE RIE’S BAHAMIAN MACARONI N’ CHEESE One piece is never enough. And even during lunch break at school Auntie Rie’s macaroni and cheese brought in lucrative revenues to a budding entrepreneur. Yes, I sold my macaroni and anyone else’s piece I could hi-jack from their lunch bags before we left the house. A side dish to a Bahamian meal, macaroni and cheese is also a regular accompaniment for sure on Sunday and at Christmas. Ingredients: 1 – 8oz pkg Elbow or cut macaroni pasta 1 medium Onion, chopped small ½ med. Green Bell pepper, chopped small 2 ½ cups Cheddar cheese, sharp – grated 1 tbsp Butter or margarine 1 can Evaporated milk 2 Eggs 1 med. Hot pepper 1 tsp Thyme Salt and pepper to taste Dash of paprika (optional) Preparation: Boil macaroni in salted water until soft and slightly over cooked. Drain water. While hot add 1 ½ cups of cheese and all other ingredients. Mix until blended. Pour into a well-greased baking pa. Sprinkle the remaining cheese on top and then paprika. Bake at 300º for 30 minutes or until firm. Remove from oven and let stand for 15 minutes before serving. Cut into squares and serve. Allow any? Uneaten portions to cool at room temperature before storing in refrigerator. May be served with chicken, beef, fish or eaten alone. A 1 inch square can go for as much as $1.50.


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BAHAMIAN GRITS

This is so easy and it goes well with many breakfast dishes.

Ingredients:

1 ½ cups Corn Grits 3 cups water ½ teaspoon Salt 1 teaspoon Butter (optional)

Preparation:

Boil salted water in a pot over medium heat. Add grit and stir. Cover pot and reduce heat to low. Cook for 5 minutes; add butter, stir then cover. Remove from heat and serve hot.

Serving suggestions:

Serve with Boil Fish, Stew Fish, conch, tuna salad, steam tuna, corn beef, chicken souse and the list goes on.


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BAHAMIAN PEAS N’ GRITS Boy dis one sweet pot here! There is nothing like a pot of peas n’ grits with fry fish, plantain and coleslaw on a Saturday afternoon. Talk about heavenly! You’ll be lickin’ ya fingers all day. Oh, please excuse me – just the thought of this dish brings out the Bahamian in me. A word of warning: over indulgence in this delicacy will result in what we call here in the islands a ‘peas n’rice’ shape (very voluptuous buttocks). Too many cultures this figure is not appealing, but to our Bahamian men it is as delightful as the dish itself. Ingredients: 3 cups Grits 2 0z Cooking oil 1 sml Onion, chopped 1 tsp Browning ½ tsp Thyme leaves or 2 twigs of fresh thyme ½ tsp Black pepper Salt to taste 1-1 ½ cup Pigeon Peas (a.k.a gondules) 1 ½ cup Ripe tomatoes, canned tomatoes or 2 tbsp Tomato paste ¼ lb Salt pork, chopped in small cubes, bacon drippings or ham skin/fat and

meat . Alternative to pork vegetable cooking oil and 1 cup beef or chicken stock

Preparation: Heat oil in a large pot over medium heat place until very hot. Carefully add ham skin/scraps and allow to cook until crispy brown. Add onion, thyme and black pepper cook until onions are tender stir frequently. Then add tomatoes (ripe, canned or paste) and browning allow to cook down for 2 – 5 minutes (with tomato paste fry to a caramelized colour). Add peas and cook for 2 minutes then add 3 cups of water and salt to taste, bring to a boil. Add grits stirring to distribute grits evenly in pot. Ensure that water is 2 inch above level of rice. Allow to boil over med-low heat with lid on until water has evaporated and is not visible above grits. Cook for 25-40 minutes Peas n’ grits can be served as an accompaniment to many dishes such as: fry fish, steam fish, cracked conch, steam conch, steam chicken, stew beef to name a few.


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BAHAMIAN CRAWFISH (LOBSTER) STUFFING Leave it to those Bahamians to fishy up a meal. Oh yes, we will always add our signature to an occasion. So for Thanksgiving or Christmas or wherever a feast is prepared we will “Bahamianize” it. This dish is utterly delicious! Ingredients:

2 med.-lrg Crawfish tails (whole crawfish is a plus) 1 med Onion, diced 1 tsp Thyme, diced 1 clove Garlic, diced 1 loaf Bread, diced medium 1 med. Tomato, diced ½ cup Butter Water Salt & pepper Preparation:

If you are fortunate to have the whole crawfish - remove feelers and legs and place in a large pot along with the body of the crawfish. Add enough water to reach 1 ½ inch above the bottom of the pot. Cover crawfish with a towel, seal pot and bring to boil for 30 minutes. Remove from the heat allow to cool slightly. Split crawfish in half and remove fat from heat and meat from head and tail. Cut some of meat into chunks and shred the remainder. Put aside for later. In a large frying pan add ¼ cup butter over medium heat and toast bread until crispy brown. Remove from frying pan. Return frying pan to heat, add butter, onions, thyme, salt and pepper, sauté until onions are tender. Add tomatoes, crawfish and fat, cook until blended. Add bread and ½ cup water until blended. Serving Suggestions: Place in a casserole dish and bake for 15 minutes at 350º. Add to turkey 40 minutes into its baking time or use to stuff Christmas fish. Anyway you serve it – it will disappear from the table.


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BAHAMIAN BREAKFAST QUICHE Hey guys, this is one of my personal creations so you will have to give me your feedback. I have gotten rave reviews. It is quiche with a Bahamian flare. Ingredients:

4 Eggs ¼ cup Cream (Evaporated Milk) 2 tbsp water 1 sml Onion, diced fine 1 clove Garlic, diced 1 cup Broccoli 1 cup Breakfast sausage links, sliced (vegetarian may be substituted) 1 lrg Plantain 2 tbsp Olive oil ½ cup Parmesan cheese 1 tsp thyme Salt and pepper to taste Preparation:

Slice plantain in 1 inch thick circular pieces and fry and line the bottom of a 9” pie dish. Sauté onion, garlic, broccoli add sausage and allow to brown. Remove from heat and set aside. Whip eggs, cream and water, add thyme, salt and pepper to taste. Add sauté ingredients and a tablespoon of Parmesan cheese into egg mixture. Pour mixture over plantain in pie pan. Sprinkle remaining Parmesan cheese on top. Bake in oven at 325º F for 15 minutes.


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BAHAMIAN CORNMEAL PORRIDGE Breakfast in the Bahamas is full of options and as a child my favorite was cornmeal porridge. This smooth and tantalizing blend of spices made my taste buds dance. This is what many Bahamian babies grew on. Ingredients:

1 cup Cornmeal ¼ tsp Nutmeg ¼ tsp Cinnamon ½ cup condensed milk (cream) 1 tbs Sugar 1 tsp Vanilla 1 ½ cup Water Salt (dash) Preparation:

In measuring cup of cornmeal add 2 tbsp cold water to dissolve. Pour into a saucepan of boiling water, cream and salt. Add remaining ingredients. Simmer on low heat.


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SEAFOOD


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BAHAMAS FETTUCCINE NASSAU As the waters around our islands are teaming with seafood so is this pasta dish. The olive oil makes this meal a light and delicious meal. Ingredients:

1 lb Cooked Fettuccine noodles ½ lb Cooked shrimp ¾ lb Cooked lobster or crawfish meat 2 ½ tbsp. Fresh Basil, minced 4 Garlic cloves, minced ¼ cup Olive oil 2 cup Fish Stock Parsley and almond Preparation:

In olive oil, sauté garlic for 2 minutes. Add shrimp and crawfish meat for 5 minutes. Stir in parsley, basil and fish stock. Let simmer 8 minutes. Serve over fettuccine and garnish with parsley and almonds.


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BAHAMAS BAKED GROUPER Ah! Nassau Grouper, the Filet Migon of the Caribbean Seas. A succulent, mouth watering, white meat fish that makes your tastes buds dance. As you sit and eat this dish imagine yourself flying into the island of Exuma, Bahamas and being picked up by a native named James Rolle who is your driver for the whole stay. And James takes you to a restaurant one evening located right on the water where the ocean breeze kisses your face. Your waiter placed a plate before you Bahamas Baked Grouper accompanied by a heaping mound of Bahamian peas ‘n rice, coleslaw and plantain and to make the whole meal just authentically Bahamian a large glass of switcher (Bahamian Lemonade) stands waiting to cool you off. Okay! Wake up now. Time to get cooking.

Ingredients:

1 lb Grouper Filet 1 Medium Onion, Chopped 1 Medium Green Pepper, chopped 1 Medium Tomato, Chopped 1 Clove garlic 1 Small Scotch Bonnet (hot), to taste 2 Tbls Oil 1 Teaspoon Thyme ½ Cup Lemon juice Salt to taste Preparation:

Cut grouper into 4 oz pieces, marinade in lemon juice, sprinkle with salt and scotch bonnet, allow to sit for 1 hour in the refrigerator. Place in greased baking dish and cover with other ingredients. Bake at 350º degrees for 20 minutes uncovered then cover for an additional 20 minutes or until fish is flaky.


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BAHAMIAN GRILLED RED SNAPPER

If you should happen to get stranded on a deserted Bahama island in your back yard, throw a line and haul in a couple of Red Snappers, set up the grill and call some friends over, turn on some Junkanoo music and have yourself a party.

Preparation Time: 15 Min. Cooking Time: 10-15 Min.

INGREDIENTS:

8 Portions of Fish fillets 1/4 lb. butter 2 onions, chopped 2 cloves garlic, minced juice from 2 limes or lemons 3 Tbsp, spicy mustard salt & pepper to taste

PREPARATION:

Melt butter in a saucepan. Add onions and sauté until clear, add garlic, lemon/lime juice, mustard, salt and pepper.

Place fish fillets on grill turning them frequently while brushing liberally with sauce. Fish is done when it is white and flaky throughout. You can use this sauce with any firm fish fillet.


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BAHAMAS HERB CRUSTED FISH THIS DISH IS JUST DELICIOUS! EXPECT THE TASTE BUDS TO DANCE THE JUNKANOO. Ingredients: 4 Fish Fillets (Grouper, Snapper, Mahi-Mahi or Tuna Steaks) 1 tbsp Thyme leaves, dried 1 tbsp Italian Seasonings 1 lime/lemon 1 Hot pepper Salt and black pepper ½ cup Olive Oil Preparation: Combine dry spices including salt and pepper. Season fish with lime juice and hot pepper. Coat fish with dry seasoning and sprinkle with olive oil. In a hot skillet of shallow oil fry fish on one side for 3-5 minutes. Turn and cook on other side for 3-5 minutes. Remove fish from heat onto a platter. Add 2 cups of water to frying pan and allow to reduce 3 minutes. Use as gravy on rice and fish.


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STEAM FISH The type of fish use will cause preparation to vary slightly, but nothing you cannot handle. To a Bahamian steam fish means something totally different from the rest of the world so pay close attention. Ingredients: 3-4 whole Fish/ 4 - 6oz pieces Grouper Salt and black pepper 2 Lemons 1 Hot pepper ½ cup Cooking oil 1 med Tomato (diced) 1 med Onion - (thin slice) 1 teaspoon Thyme Water ½ cup Flour Preparation: For whole fish - clean and ensure excess scales are removed. With a sharp knife score fish diagonally from the head across the body toward the tail on both sides. For all fish - Squeeze lemon juice over fish both inside and out. Sprinkle salt and pepper over fish on both sides. Chop hot pepper and smear into score of fish and over body. Allow to sit for about 10 minutes. Heat oil in a medium frying pan, coat fish with flour and fry to a golden brown. Pour off ¾ of oil. Add onion and thyme cook until onions are tender. Add tomatoes and allow to fry until thicken. Add about 3 cups water and bring to a boil. Add fish, reduce heat and adjust seasoning. Squeeze a bit of lemon juice into the pan and allow to simmer for 5 minutes. Serving suggestion: This dish can be served over white rice, peas ‘ n rice or peas ‘n grits add some macaroni and cheese, coleslaw or plantains on the side and eat to your heart’s content.


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BAHAMIAN HOT TUNA WITH STEAMED CALLALOO

Ingredients:

4 - 8 oz. Tuna steak 1 Cup Seasoned flour 1 Cup Egg wash 3 cups Fry shortening Sauce Served Aside for Dipping 1 Scotch Bonnet diced small, deseeded 6 oz. Orange juice reduced by boiling to 3 oz. - 50 percent by volume 1 Garlic clove diced small 3 oz. Whole lightly salted butter Accompanied by Steamed Callaloo

Preparation:

Procedure: Batter Tuna by Flour then egg wash then flour, then egg wash and final flour. Procedure's 3 Flour & 2 Egg Wash Fry in 350-degree oil till Golden Brown outside, internal temperature could vary from 100-140 F depending on your preference. You may fry till golden brown. Remove from oil to paper towel to drain grease and finish in the oven. - Set Aside.

Sauce: Reduce scotch bonnet and garlic in orange juice and reduce 50% in volume. Add chilled butter and whisk until butter is melted and sauce has just begun to boil. Steam Callaloo for 4 minutes to lemon juice.

Serving: Lay out steam calalloo on plate. Place cooked fish atop. Sauce should be served aside in a Gooseneck or sauce ramekin of your style. Garnish with segments of orange.


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BAHAMIAN TUNA STEAKS AND SALSA

It is a tradition that after the men have returned from a fishing tournament all week for the women to take the catch and prepare their special recipe for the celebration party out on the beach under the moonlight. So on an open fire these steaks are grilled.

INGREDIENTS:

4 Tuna Steaks Olive Oil mixed with 1/4-teaspoon soy sauce 1 lime quartered 4 ounces finely grated cheddar cheese

Salsa:

1 Small Onion, diced 1 Tomato, diced 1/2 small green pepper, diced 1/4 teaspoon each salt and pepper 1 cup Mango, diced small

METHOD / DIRECTIONS:

Brush steaks with oil mixture and broil 2-4 minutes for the first side and 1-2 minutes for the other side. Sprinkle cheese and salsa on top of steaks and complete cooking. Serve with lime wedges.


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STEAM TUNA Yes! Another fish for breakfast, lunch or dinner. This is quick, easy and economic recipe. We in the island have a knack for making the simples ingredients taste like a gourmet meal. You can add this to the list of things you can do with a tin of tuna. Ingredients: 2 can Tuna fish in water 1 small Onion 1 tsp Thyme ½ Lemon 1 tbsp Tomato paste or 2 tablespoons ketchup 1 tbsp Oil Dash salt ½ Hot pepper (optional) Preparation: Using a frying pan over medium heat add oil, onions and thyme. Sautee onions until tender. Add tomato paste or ketchup and allow to cook for 3 minutes stirring Continuously. Drain tuna then add to frying pan mix until ingredients are evenly Distributed. Squeeze lemon/lime juice and salt to taste over tuna, stir once then reduce heat and allow to simmer for 2 minutes. Serving suggestions: For breakfast serve with grit. For Lunch or Dinner serve with white rice, peas ‘n rice or peas ‘n grits along with coleslaw, plantain or a green salad. Home cooking your family will love for sure.


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NASSAU LOBSTER THERMIDOR Ingredients:

1 med. Lobster 2 Tbsp. Flour 1 cup Milk Pinch of Salt 2 Tbsp Sherry 1/2 lb. Cheese 2 oz Butter 1 small Onion, finely chopped Pepper to taste

Preparation:

Cook lobster in boiling salted water until red, remove from water and cool. Cut lobster in half and remove meat from shell but save shell for stuffing. Heat milk in a saucepan and set aside. Melt butter in a small saucepan on low flame. Add onion and simmer until tender. Add chopped cheese and flour and stir continuously. Pour in hot milk and stir until mixture is thick and smooth. Add salt and pepper and sherry. Remove from fire. Cut lobster meat into small pieces, not fine. Add lobster to sauce and stuff into shell. Garnish with Parmesan cheese, paprika and melted butter. Place under grill until golden brown. Garnish with chopped parsley and serve.


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BAHAMIAN MINCED CRAWFISH Oh man! After a plate of this you will feel like you have died and gone to heaven. I tell you Bahamian home cooked meals are truly a delight. I remember growing up when we would have this meal. My mom and my grandmother would call on the whole house to share in the chore. We utilize the whole crawfish in this instance. Ingredients: 2 Med. Large crawfish 1 Med. Onion 1 Med. Green pepper 1 Med. Tomato ½ tsp Thyme 1 tbsp Tomato paste (diced) 1 Hot pepper Salt and pepper to taste 1 clove Garlic (diced) ¼ cup Cooking oil water 1 teaspoon Lemon juice Preparation: Remove legs and feelers from the crawfish and place whole crawfish, legs and feelers into a large pot with enough water to cover the bottom (about 1 ½”) cover crawfish with a damp towel. Place lid on pot and allow to book over medium heat for 30 minutes. Remove from heat and allow to for 25 minutes before opening lid and removing towel. Split crawfish in half. Remove all meat from the shell including the head, legs and feelers. And all you do don’t forget the ‘fat’ from the head. Cut the meat into chunks and then shred or mince. In a large frying pan over medium heat add cooking oil, crawfish, onions, green pepper, garlic and thyme; sauté until tender and crawfish is slightly browned. Add tomatoes, tomato paste, salt and hot pepper cook for 5 minutes stirring continuously. Add a dash of water, reduce heat and allow to simmer for 10 minutes. Serving Suggestions: Server over white rice or peas ‘n rice with coleslaw and plantain on the side or with a few slices of Johnny cake.


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BAHAMIAN CURRIED LOBSTER Lobster anyway is delicious so marrying it to curry is just fabulous. Ingredients:

Lobster meat 4 Tbsp. Curry powder 1 large Ripe tomato, chopped 6 Tbsp. Butter 1 large Onion, sliced 1 cup Meat stock or water Salt to taste Pepper to taste Preparation:

Pour cooking oil into frying pan. Add onion and sauté until soft. Add curry powder and cook about 5 min. Add tomato and continue cooking for a few minutes. Add lobster, seasonings and stock or water. Simmer for 30 min. Serve with boiled rice or cooked noodles. Serves 4 to 6.


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BAHAMIAN SHRIMP STIR FRY When you think Bahamas what do you think of first? If you said Seafood give yourself an extra shrimp. Ingredients:

1 lb 16/20 Shrimp 3 oz Sesame seed oil 4 oz Button mushrooms 2 oz Onions 4 oz Broccoli 1 oz Soy sauce 2 oz Corn Starch Preparation: Put wok fire. Heat until it reaches smoking point. Add oil and shrimps. Toss until cooked then add mushrooms and onions. Cook until onions become translucent, add broccoli and sauces. Bring to a boil. Thicken with cornstarch.


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BAHAMIAN SEAFOD FIESTA In the Islands of the Bahamas we can make a meal a party. You will enjoy this dish so invite some friends and family over and have a party! Ingredients: 1 lb Grouper Fillet, 6-8 pcs strips 1 lb Snapper fillet, 6-8 pcs strips 1 lb Shrimp, diced 8 oz Lobster meat, 12 diced pcs. 2 med Carrots, julienne (1” length/ ¼ “ strips) 1 med Green pepper, julienne 2 cups Purple cabbage, julienne 2 cups White cabbage, julienne 1 large Onion, julienne 1 cup Mango segments 4 pcs Lemon segments ½ cup Orange segments 1 Lrg Plantain, sliced 1 ½ cup Water ½ Goat Pepper (Scotch bonnet) Salt & Pepper Mango Sauce Preparation: Sauté mango segments in oil and pour mango puree into saucepan with water. Season to taste with goat pepper, salt and pepper. Seafood Fiesta Preparation: Sauté lobster, shrimp, snapper and grouper with crushed garlic. Cook 5 minutes then add vegetables except plantain and stir fry until cooked. In frying pan and ½ cp of oil fry plantain slices until crispy. Serve Seafood with plantain in mango sauce.


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BAHAMAS TREASURE CAY CRAWFISH CASSEROLE Truly a mealtime treasure this dish includes the most treasured seafood from Bahamian waters. Ingredients: ½ cup Butter 3 tbsp Onions, minced ½ cp Flour 1 quart Cream ½ cup White wine or Sherry 4 cups Crawfish, cooked and diced 2 tbsp Lemon juice 3 cans Artichokes hearts, cut up 2 cup Shell pasta, cooked and drained 2 cups Gruyere or Swiss cheese, grated Salt and Pepper, to taste Paprika (optional) Preparation: Sauté onions in butter until golden brown. Add flour and cook until flour is pale yellow. In a separate saucepan heat cream to boil and add to onion mixture, stirring well. Return to heat stirring until mixture boils. Reduce heat, add wine, salt and pepper. Add remaining ingredient except cheese. Pour into a 6 quart casserole, sprinkle cheese over top, sprinkle paprika if desired. Bake at 350º for 25 – 30 minutes.


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CURRIED SEAFOOD Ingredients: 2 - 3 lbs. Uncooked Seafood (Crabmeat, lobster, shrimp or firm fish fillet) 2 ¼ cups Soft white bread crumbs 2 tbsp . Curry Powder Salt and pepper 1 Hot pepper 1 cup Onion (coarsely chopped) 1 tsp Fresh ginger root (finely diced) 1 clove Garlic (finely diced) ½ cup Tomatoes (coarsely chopped) ¼ cup Cooking oil 1 cup Water 2 tbsp. Butter 1 medium Carrot (diced) Preparation: Heat oil in large skillet. Sauté tomatoes, onions, garlic, carrots and curry powder stirring repeatedly to avoid burning. Add seafood and allow to brown lightly. When using fish Fillet (sprinkle with salt, pepper and lemon juice and allow to marinade for a few minutes before cooking) gently turn to avoid breaking the portions. Add water slowly and bring to a boil. Cover and reduce heat. Add butter just prior to completion. Serves 4 - 6. Serving Suggestions: This dish is wonderful over a plate of fluffy white rice, peas ‘n rice with plantain, coleslaw or avocado green salad or pasta and garlic bread.


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BAHAMIAN CRACKED CONCH Many Bahamians will stand on a line for 45minutes to an hour in the freezing cold just to have an encounter with the seafood royal. Ingredients: 6 conchs 2 eggs ½ cup evaporated milk ½ teaspoon salt ½ cup flour 1 lemon Preparation: Clean conch by squeezing some lime/lemon juice then wash with water. Using a meat tenderizer/mallet pound conch until thin and tender - avoid breaking apart. Whip eggs, milk and salt. Dip conch in egg mixture; then roll in flour. In a pot, deep fat fryer or frying pan cook conch until golden brown. Tah! Dah! In minutes you are sinking your teeth into this succulent Bahamian seafood king. Serving Suggestions: For a casual meal on a Friday or Saturday night add some French Fries and coleslaw or dinner rolls. For a full dinner heap some peas n’ rice, coleslaw, plantain or green salad. Include a wedge of lemon, tartar sauce, hot sauce and ketchup and just love it!


57

BAHAMAS CREAMED CONCH

This is a wonderful cold seafood salad that can be served as an appetizer or a salad. Ingredients: 4 Conchs 3 Hard boiled eggs, diced 2 med. Onions, finely diced 1 tsp. Prepared mustard 1 Sweet pepper, finely chopped 1 Tbsp. Lemon juice ½ cup Mayonnaise salt to taste Pepper to taste Preparation: Beat conch, wash properly & boil without salt for 5-8 minutes. Remove conch from water & dice. Add onions, eggs, sweet pepper & lemon juice. Mix in mayonnaise & mustard. Season with salt & pepper to taste.


58

STEAM CONCH To a Bahamian steam conch means something totally different from the rest of the world so pay close attention. Ingredients: 6 Conch Salt and black pepper 2 Lemons 1 Hot pepper ½ cup Cooking oil 1 med Tomato (diced) 1 med Onion - (thin slice) 1 tspn Thyme Water Preparation: Pound (Bruise) skinned conch until thin and tender. Place a sauce pan with 2 cups water and salt over medium heat. Boil for ten minutes then remove from heat. Heat oil in a medium frying pan add onions and thyme cook until onions are tender. Add tomatoes and allow to fry until thicken. Add the water used to boil the conch and bring to a boil. Add conch, reduce heat and adjust seasoning. Squeeze a bit of lemon juice into the pan and allow to simmer for 5 minutes


59

BAHAMIAN CURRIED CRABS

Ingredients:

5 Tbsp. Butter 4 Onions, chopped 3 Cloves Garlic, minced 1 Hot chili pepper, finely chopped 1 Tbsp. Curry powder 1 lb. Crabmeat 2 Tbsp. Cilantro, chopped 2 Tbsp. Parsley, chopped 1/2 cup Clam broth 2 cups Breadcrumbs Salt & Pepper to taste Preparation: Sauté onions, garlic and chili pepper in butter for approx. 4 minutes. Slowly stir in curry powder. Add crab, cilantro & parsley. Add salt and pepper. Slowly stir in clam broth. Mix in 1 cup breadcrumbs. Put mixture into individual casserole dishes and sprinkle remaining 1 cup breadcrumbs over tops. Bake at 400 degrees F. until golden brown. Yield: 4 servings.


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MEATS


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BAHAMIAN JUNKANOO CHICKEN AND RICE The heartbeat and rhythm of Bahamian art, music and dance is expressed in Junkanoo. It is a burst of colour, the rhythm of the drumbeat and the flavor and style of a people are what you will experience as you bite into this dish. Ingredients: ½ cup Fresh mushrooms sliced 1 Stalk celery, diced 2 tbsp. Vegetable oil 1 med. Onion sliced 1 ¼ cups Chicken broth ½ tsp. Soy Sauce 1 Yellow or red sweet pepper cut into strips 2 Zucchinis sliced 2 tbsp. Cornstarch ½ tsp Ginger (ground) 2 cups Chicken breast ( cooked and cubed) 2 pkg. Yellow rice 1 can Tomato juice Preparation: Cook rice as directed, but substitute water with tomato juice, and add celery and peppers. In a large skillet, heat oil and sauté onions, zucchinis and mushrooms. In a separate bowl, whisk together chicken broth, soy sauce, ginger and cornstarch; Add to other ingredients in skillet. Cook over low heat until it comes to a boil and thickens, stirring frequently. Add chicken and gently stir until hot. Serve this on a bed of rice.


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BAHAMIAN STEAM CHICKEN In The Bahamas when we use the word steam in front of a meat or fish item please be advised that this has a whole different look, and preparation that it sounds like, but it is truly delicious. Ingredients: 3 lbs Chicken cut into serving size ½ cup Cooking oil 1 med. Onion (sliced) 1 small Tomato (diced) 1 clove Garlic 1 small Green pepper 1 tsp Thyme 1 tbsp Tomato paste salt and black pepper ½ cup Lemon juice 1 cup Water Preparation: Wash and clean chicken with lemon juice or vinegar. Place cleaned chicken in a bowl and squeeze lemon juice over chicken. Sprinkle with salt and black pepper and let marinade for 30 minutes to 1 hour. Heat cooking oil in a frying pan at medium heat (oil should be at least ½ inch in depth. Fry chicken to a golden brown on both sides. Once all chicken have been fried, remove pan from heat pour off oil into a heat resistant container. Return pan to stove and pour 2 tablespoons of the oil back into the pan. Add onions, garlic, thyme and green pepper to frying pan. Sautee until tender then add tomatoes and tomato paste; cook until dissolved. Add water stirring to blend herbs. Place fried chicken into pan, salt and pepper to taste. Reduce heat and simmer with cover on for 15 minutes. Serving Suggestions: This chicken dish can be served over a plate of fluffy white rice, peas ‘n rice, grits ‘n rice along with plantain, coleslaw, potato salad, macaroni and cheese, avocado green salad or and vegetable combination. A nice tall glace of switcher (lemonade) or fruit juice to wash it down and slice of guava duff, coconut tart or rum cake will seal the deal. This is perfect for lunch or dinner.


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CURRY CHICKEN Ingredients: 1 whole Chicken, 5 lbs wing or leg quarters 1 medium Onion ( diced) ½ Green pepper 1 Hot pepper 1 cup Celery (diced) 2 med. Carrots (diced) 2 med. Potatoes (diced) ½ cup Tomatoes (diced) 2 cups Water 1 cup Lemon juice or vinegar ½ cup Cooking oil ½ cup Raisins (optional) Curry powder Salt and pepper Preparation: Clean chicken with lemon juice or vinegar. Cut into 3 - 4 inch pieces and season with salt, pepper and curry powder. Let stand to marinade for 30 minutes to 1 hour. In a medium pot heat cooking oil over medium heat, add onions, green pepper, celery, tomatoes, potatoes and a tablespoon of curry powder; cook until onions are tender and potatoes are lightly browned. Add chicken and stir occasionally allowing chicken to brown but not stick to pot (approx. 5 minutes). Add pepper, carrots , water and salt to taste. Cover pot and bring to a boil for 10 minutes. Lower heat and simmer for 25 minutes. Serving Suggestions: Home in the Bahamas we enjoy this dish over a plate of fluffy white rice with either cole slaw, macaroni and cheese, potato salad or avocado green salad.


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BAHAMIAN GRILLED CHICKEN ALFREDO The Bahamas has become a melting pot of nations and cultures from around the world, but it is hard to come among us and not be influenced by our island culture. Even Alfredo found himself having to add a Bahamian flair to this dish so he threw his chicken on the grill. Alfredo Sauce Ingredients: 3 Garlic cloves, minced 2 Medium Onions, diced 2 Cups White wine 5 boxes heavy cream 2 Cups Parmesan cheese 4 quarts chicken stock 3 Carrots diced Preparation: In a sauce pan over medium heat add chicken stock, heavy cream and white wine stirring for 5 minutes. Add garlic, onion and carrots cook for another 5 minutes stir. Last add cheese and simmer on low heat. Grilled Chicken 4 Whole boneless chicken breast White pepper & salt 1 Lime Garlic Fresh Basil Leaf Preparation: Season chicken with Marinade chicken in lime juice then sprinkle will white pepper, salt, garlic and fresh basil leaf. Sprinkle with olive oil and allow to sit for 30 minutes in refrigerator. Grill until cooked through. Cut chicken into strips.

Penne & Linguine Pasta Preparation: Boil water, salt and 1 teaspoon butter. Add pasta; cook al dente (tender but firm). Place pasta in plate, cover with Alfredo sauce then place chicken strips on top and add a sprig of basil leaf.


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CURRIED CHICKEN OR TURKEY BURGERS Ingredients: 2 ½ - 3 lbs. Ground Chicken or Turkey 2 ¼ cups Soft white bread crumbs 1 tbsp. Curry Powder Salt and pepper 1 Hot pepper 1 cup Onion (finely diced) 1 tsp. Fresh ginger root (finely diced) 1 clove Garlic (finely diced) ½ cup Tomatoes (diced) 1 Egg ½ cup Cooking oil Preparation: Combine ground chicken or turkey meat with 1cup breadcrumbs, onions, tomatoes, ginger, garlic, red pepper, curry, salt and egg in a deep bowl. Knead ingredients until mixture is smooth and thoroughly mixed. Divide into 8 equal portions, form patties. Dip both sides of patties into remaining bread crumbs. Place on a cookie sheet or pan lined with wax paper in the refrigerator for 5-10 minutes to set. Pan fry, grill or barbeque until fully cooked. Serving Suggestions: These are delicious and easy to prepare for a barbeque, picnic or just a fun meal at home. Serve burgers on buns, with mashed potatoes, coleslaw, macaroni and cheese, potato salad or avocado green salad or corn on the cob.


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BAHAMIAN CHICKEN BREAST

This is a healthy and easy dish full of flavor and goodness. Ingredients:

4 Lean Chicken Breast 1 tbsp Butter or margarine 1 clove Garlic (sliced) Salt and pepper to taste Thyme 1 LIME

Preparation:

Squeeze lime juice over chicken breast then sprinkle with salt and pepper. Marinade for 30 minutes. Cut chicken breast lengthwise forming a pocket. Stuff pockets with slices of garlic and thyme. Spread the top of breast with butter or margarine. Bake at 350ºF until golden brown.


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BAHAMIAN CHICKEN & DUMPLINGS

Bahamians love chicken! They will eat chicken for breakfast, lunch and dinner. They also enjoy dumplings in their soups. So this combination is a delight to many. Eat Up! Ingredients:

1 (5-6lb) Stewing chicken or 2 large fryers, cut into serving portions 4 Celery stalks w/ leaves, cut into 3 pieces 1 med. Carrot , diced 1 sml Onion, diced 2-3 Parsley sprigs Salt to taste Pepper to taste 1 Bay leaf Preparation:

Wash chicken, season with salt and pepper and place in refrigerator for 1 hour. Place chicken in pot and cover with water. Add remaining ingredients, cover and bring to a boil. Reduce heat and allow to simmer for 2 ½ hours or until meat is tender. Serve with dumplings and gravy. DUMPLINGS 1 cup Flour, sifted 2 tbsp. Vegetable oil 2 tsp. Baking powder ½ cup Milk 2 tbsp. Parsley, chopped ½ tsp. Salt Sift together flour, baking powder and salt. Combine oil and milk and add parsley to dry ingredient. Stir to moisten. Drop from tablespoon into pot with simmering chicken. Cover tightly and simmer 12-15 minutes. Do not lift cover while cooking. Remove dumplings to hot serving dish GRAVY 4 cups Chicken broth or stock ½ cup Flour 1 cup cold water or milk 1 tsp. Salt Pepper to taste Place broth in saucepan & heat to boiling. Strain if desired. Mix flour and cold water using a whip to make smooth. Gradually add to broth, stirring with whip to avoid lumps. Cook, stirring constantly until mixture thickens. Add seasoning to taste. Pour over chicken and dumplings or serve in gravy boat.


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BAHAMIAN TURKEY & STUFFING Even a turkey knows it’s better in the Bahamas. Because of our close proximity to the United States and their influence through television. And of course we put our Bahamian Flavor to Thanksgiving and Christmas. Ingredients: 1 Turkey 2 cloves garlic 1 Box Salt 1 tablespoon Black pepper 1 tablespoon Thyme Cooking oil ½ lemon juice 1 tablespoon Italian Seasoning Preparation: In order to have a succulent turkey that is season all the way to the bone preparation must begin at least a day in advance. Once thawed place turkey in a sink or container big enough to allow it to be covered completely with water Remember to remove entrails and neck from the inside. Add 1/4 cup of salt and ½ cup lemon juice to water don’t be alarmed it takes a lot to season a turkey. Cover the container and allow to sit for 4-6 hours. Dice and crush garlic add salt, Italian seasoning, thyme and black pepper into a small bowl and mix. Remove turkey from water drain and place in baking/roasting pan. Rub seasoning over turkey and inside allow to sit for 15 minutes. Pre-heat oven at 425 degrees, bake turkey for 2 hours covered with foil wrap. Remove foil, baste with the juice from the pan and continue to bake another 30 - 45 minutes uncovered at 325 degrees. Auntie Rie would tell me to take foil and wrap the tips of the wing and the bottom of the drumstick. I pondered this for a while, and then I asked her why. She said, “Child you don’t want to eat charcoal tips do you?” At this point she would add the stuffing if she decide to bake it in the turkey. Turkey is done when the thigh joint easily slips out of socket. Serving Suggestions: There are so many items you can add to your table to compliment this succulent bird, here are just a few: Peas ‘n Rice, macaroni & cheese, coleslaw, Crawfish (Lobster) stuffing, Avocado garden salad take your pick. Happy Holidays to you and your family!


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CORNED BEEF AND CABBAGE When I was growing up on the island we used to call this dish “Fire Engine” and one day on our return from the beach, while I was in the kitchen preparing this dish my mom’s car caught on fire right at the front door of the house. So when I heard my cousin screaming “Fire Engine” I said to them, “I didn’t know you like this dish that much, clam down I’ll be finished in a minute”. This is a very quick, easy and economical meal that will make your mouth water. Ingredients: 1 tin Corned Beef ½ head Cabbage, shredded large 1 med. Onion ½ tsp Thyme 1 tbsp Tomato Paste ¼ Green bell peppers, sliced 1 tsp Hot sauce 1 tbsp ketchup 1 tbsp cooking oil ¼ cup Water black pepper to taste Preparation: In a medium frying pan over medium heat sauté onion, green pepper and cabbage along with thyme and black pepper. Add tomato paste, hot sauce and ketchup cook until slightly browned. Add water. Add corn beef and blend. Lower heat and simmer 10 minutes. Serving suggestion: This dish is perfect served over fluffy white rice with whole kernel corn or coleslaw.


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BAHAMIAN STEAMED MUTTON Mutton is goat meat. On the Family Island of the Bahamas where sheep and goats are reared fresh mutton is a delicacy. For quicker more tender meat use a pressure cooker or crock-pot. Ingredients: 5 lbs Mutton, cut into small cubes 1 lrg Onions 1 lrg Green bell pepper 5 cloves Garlic, diced ½ tsp black pepper 1 tsp Salt ¼ cup Lime juice 1 tsp Thyme 2 tbsp Cooking oil 3 tbsp Tomato Paste Preparation: Wash mutton and leave to soak in limejuice and salt for 30 minutes then wash again. Put in boiling water and cook for 1 hour then drain. Sauté onion, green pepper, garlic and thyme until brown. Add tomato paste and allow to brown then add mutton stirring for 2 minutes and cover with water. Add salt and pepper to taste and boil until meat is tender. Serve over rice.


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BAHAMIAN CURRIED MUTTON Mutton is goat meat. On the Family Island of the Bahamas where sheep and goats are reared fresh mutton is a delicacy. For quicker more tender meat use a pressure cooker or crock-pot. Ingredients: 5 lbs Mutton, cut into small cubes 1 lrg Onions, diced 1 lrg Green bell pepper 5 cloves Garlic, diced ½ tsp black pepper 1 lrg Carrot, diced 2 med potatoes, diced small 1 tsp Salt ¼ cup Lime juice 1 tsp Thyme 2 tbsp Cooking oil 1 tbsp Tomato Paste 1 ½ tbsp Curry powder Preparation: Wash mutton and leave to soak in limejuice and salt for 30 minutes then wash again. Sauté onion, green pepper, garlic and thyme until brown. Add curry powder and tomato paste and allow to brown then add mutton stirring for 2 minutes and cover with water. Add vegetables, salt and pepper to taste and boil until meat is tender. Serve over rice.


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BAHAMIAN CASTAWAY FRIZZLED HAM AND

BANANAS This recipe and the story of its origin has passed down for generations and my grandma told me this story every time I said I could not find anything in the house to eat. “Way back during the days of Pirates in the Bahamas a number of African sailors washed up on a deserted island after a shipwreck. After days of hunger they venture from the beach to find food. They find coconuts, bananas, berries and wild boar. From the salvage of the wreck they found kegs of rum, gunpowder and other non-food items. So with what they had one of the men becomes designated cook and to conserve fire and supplies he creates this dish.” This is a fun and easy dish that will light up your table. Make sure you add some fun dinner music to set the atmosphere. If you want some good Bahamian music let me know. Ingredients:

8 Slices of boiled Ham 4 Bananas ½ cup Rum 1 tbl Butter Preparation:

Cook ham in butter for 1 minute turning to cook 1 minute on other side then remove from heat. Cut bananas in half lengthwise and cook in the same and butter as ham until lightly browned on both sides. Arrange bananas and ham on a heated platter. Heat rum, light and pour over bananas and ham. (Please be careful with rum around heat- keep a fire extinguisher near by or you’ll be feeling hot, hot, hot!)


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BAHAMIAN HAM LOAF This is a quick and easy ham recipe with an island flare. For you busy on the go chef’s this is perfect for you. Ingredients:

3 cup Ham, cooked and minced 1 cup Bread crumbs 2 Eggs ¾ cup Milk ½ tsp Salt 1 tbsp Parsley flakes 1 tbsp Prepared mustard 1 tbsp Worstershire sauce Preparation:

Mix all ingredients until well blended and put into loaf or baking dish. Cover with topping (below) and bake for one hour in a pre-heated oven at 300º. Allow to stand for 5-10 minutes. Place on a serving dish, slice and serve. Topping 1/3 cup Brown sugar ½ tbsp Dried mustard ½ cup Pineapple, crushed and drained Stir lightly with a fork until blended and spread over ham loaf.


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VEGETARIAN


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BAHAMIAN CURRIED COCONUT KINDNEY BEAN This delectable Vegan/Vegetarian island dish is a favorite of even non-vegetarians. Though originally from India curry has long been apart of the Bahamian diet. Ingredients: 1 med Onion 1 med Green bell pepper 3 cloves Garlic 1-2 tbsp Red Curry Paste ½ med Eggplant, cubed 1 med Russet potato, peeled and cubed 1 Zucchini 1 – 15oz can Red Kidney Beans 1 – 15oz can Coconut Milk 1 – 15oz can Tomatoes Diced or stewed with juice 1 tbsp Soy Sauce 2 tbsp Lime Juice Salt and Pepper to taste Water Preparation: Saute onion, bell pepper and garlic in 1 tbsp oil in deep frying pan or wok. When onions and green pepper are tender add curry paste, stir 2 minutes. Add zucchini, eggplant and potatoes sauté for 5 minutes. Add remaining ingredients including seasoning, stir gently. Bring to a boil then lower heat and allow to simmer 30 minutes. For more sauce add water and adjust seasoning. Serve over rice. Serves 6-8 persons.


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STEWED VEGETABLES Ingredients: 1 cup flour ½ cup olive oil 1 small onion ½ green pepper 1 cassava diced medium 1 sweet potato (diced medium) 1 Eddo yam 1 small tomato diced ¼ cabbage (diced) ¼ red cabbage (diced) 1 small carrots (diced) 3 cups water 1 tablespoon tomato paste Salt and pepper 1 teaspoon thyme 1 glove garlic (diced) 1 tablespoon hot sauce 1 tablespoon peanut butter Preparation:

In a medium to large pot heat oil over medium heat add flour and stir until mix turns a golden brown. It is important to stir frequently so that flour does not burn or stick to the bottom of the pot. Add onions, thyme, green pepper, garlic and tomato and tomato paste stirring continuously until onions are tender. Stir in cabbage, carrots, salt and pepper and peanut butter until blended. Cook for 2-3 minutes then add water stir until blended smooth and thick. Bring to a boil and add potatoes and yam, hot sauce; adjust seasoning and cook for 15 minutes stir occasionally. Reduce heat and cook for 20 minutes. Serving Suggestions:

This savory stew may be eaten along with some hot homemade bread, Johnny cake or served over white rice. You may add tofu, or other vegetarian meat substitutes, but anyway you serve it, its just delicious.


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BAHAMIAN STYLE BOIL UP This an awesome vegetarian/vegan dish. My grandmother would prepare this meal when she wanted a quick and easy meal. What she uses are vegetables from the garden. Ingredients: ½ head Cabbage, med wedges 1 lrg Cassava 1 lrg Sweet potato, large cubes 2 Corn on cob, sectioned 1 med Carrot, large diced 1 Plantain, ripe or half ripe, cut in 1/2 “ cubes Salt and pepper to taste 1 tsp Thyme 1 Garlic glove, diced 1 med Onion, wedged 1 Celery stalk, sliced Preparation: In seasoned boiling water add all ingredients and boil 20 minutes or until roots are tender. Serve in bowl. For those of you who need the flavor of meat you may add chicken or vegetarian chicken or beef bits.


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BAHAMIAN VEGETARIAN KIDNEY BEAN CRUMBLE

STEW –V This recipe hails from a son of the soil of the beautiful settlement of Fox town/Crown Haven, Abaco. Our neighbors invited me over one night for dinner – that’s how we do it in the islands and place this dish bursting with flavour, colour and vegetarian goodness on the table. He could not get my husband to leave. Ingredients:

1 med Tomato, diced ½ head Cabbage, diced 1 lrg. Carrot, diced 1 med. Onion, diced 2 cloves Garlic, diced 1 med. Green Bell Pepper, diced 1 sml. Scotch Bonnet (to taste) 1 tbl. Tomato Paste 1 pck. Vegetarian Crumble 1 sprig Thyme 2 tbl. Olive Oil 1 can Red Kidney Beans Salt and pepper to taste 2 cups Water Preparation:

In large skillet sauté onions, bell peppers, garlic, and thyme in oil. Add all other vegetables except tomatoes stir fry five minutes stirring frequently. In a separate pan with a little oil brown tomato paste on medium heat until caramelized add tomatoes, scotch bonnet and veggie crumble cook 2 minutes then add kidney bean. Combine veggie crumble with vegetables in large skillet add water and salt and pepper to taste. Simmer on low heat 15 minutes. Serve over rice, pasta or as a stew.


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BAHAMIAN COCONUT/PECAN SWEET POTATOES

Sweet delight! After eating a delicious Sunday dinner all you have to do is find yourself a nice shady tree on the side of the house with your Bahamian Coconut/Pecan Sweet Potatoes, a blanket and eat to your stomach’s content. When it’s all done lay back and drift our into sweet slumber. Ingredients:

2 lbs Sweet Potatoes peeled and shredded 1/3 cup Brown sugar 1/4-cup Butter (melted) 1/4 cup Broken/toasted pecans 1/4 tsp Cinnamon 1/4 tsp Coconut Extract or Flavoring 1/4 tsp Vanilla Extract Preparation:

Combine all but the coconut and vanilla and in a large pot and simmer on low for 3-4 hours. Check for doneness by consistency. Once finished simmering add coconut and vanilla prior to serving and mix thoroughly.


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BAHAMA VEGAN BANANA BREAD A hand of bananas, for cereal or smoothies and then they are too ripe what do you do? Throw them away you say? Mama would take us to task for wasting good food. So what do you do with them? Ripe or over ripe bananas make the best banana bread in the islands. For those who have chosen the vegan and vegetarian lifestyle you don’t have to be deprived of this truly scrumptious experience. Ingredients:

1 cup Ready-to-eat bran cereal 1 cup Over ripe bananas (2-3) 3 ½ cup Applesauce (replacing shortening) ½ cup Vegan Sugar ¼ cup+ 2 tbsp Boiling water 1 ½ cups Flour, sifted 2 tsp Baking Soda ½ tsp Salt ½ cup Raisins. nuts or dates(optional) Preparation:

Add bran cereal, banana, applesauce, vegan sugar in a large bowl. Add water and stir. In a separate bowl sift four, baking soda and salt or use a fork and mix until blended. Combine with banana mixture and stir until blended. Do not over mix. Pour into lightly oiled bread pan and bake at 350º for 35-45 minutes


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BREAD,

DUFFS &

PUDDINGS


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BAHAMIAN JOHNNY CAKE (BREAD) On many of the islands of the Bahamas - also known to the inhabitants of the Capital New Providence as the ‘Family Islands’ farming and fishing we the way of life. In many cases the farms were sometimes a days journey away and fishermen were gone for weeks. So this bread-cake was prepared for sustenance along the journey. It is believed that over the years its name evolved to what we now call ‘Johnny Cake’ or ‘Johnny Bread’. But its use and enjoyment remain the same. Ingredients: 3 cups Flour 1 tbsp Baking powder 1 ½ tsp Salt 2 tbsp Sugar ½ cup Shortening 2/3 cup Water or milk Preparation: Combine dry ingredients then cut in shortening until mixture is sandy - using fingertips. Add water or milk gradually, just enough to make a soft dough. Knead dough until smooth. Let dough rest for about 10 minutes. Cooking Option #1 Meanwhile heat oven to 350 degrees and grease baking pan. Place dough in baking pan spreading it to fit tight to the sides. Pierce top of dough with a fork in several locations. Bake for 25 minutes or until brown. Remove from oven and sprinkle top bread with water. Return to oven and allow to bake for 5 more minutes. Remove from oven and allow to cool a few minutes. Cooking Option #2 Shape dough into a pan sized circle and place into a greased hot frying pan. Flatten to fit pan. Fry at medium-high heat over stove, turning several times, until golden brown and crusty on both sides. Lower heat and continue cooking covered for 15 to 20 minutes. Serving Suggestions: The best way to eat Johnny cake is while it’s still warm - cut into 3-4” squares, slice and coat with some butter and eat just so or dunk in your stew, souse or boil. Oh what great pleasure!


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BAHAMIAN WHITE BREAD Ingredients: 1 ¼ cup (10 oz) Sugar 2 pkg (2 tbsp) Active Dry yeast 5 lbs (20 Cups) All-purpose flour 4 cups Water, lukewarm ¼ lb ( ½ cup) Shortening 1 ½ tbsp Salt Preparation: Blend ¼ cup sugar with yeast: add water and leave until bubbly (about 3 to 5 minutes). If temperature is very cold, add 1 ½ additional tablespoons active dry yeast. Place flour, shortening, 1 cup sugar and salt into a large mixing bowl. Mix thoroughly using both hands. Make a whole in the center and add the yeast mixture. Add more water if needed. Mix and knead on floured board or countertop until smooth and elastic. Cover with a towel and set in a warm place, away from drafts; let rise to about double the size, this may be about 3-4 hours - depending on how warm the temperature. Punch down and knead lightly, cover and let rise for 30 minutes. Form into loaves and place in greased loaf pans. Cover with towel in a warm area and let rise until double in size. Bake in moderate preheated oven (350 degrees ) for 45 minutes to 1 hour. This will deliver 5 mouth-watering loaves. If this is too much you may freeze dough for future use: In the process above after dough has risen to double its size the first time. Cut dough in half, take one portion and divide into 4 - 5 smaller portions. Place each portion in a separate plastic bag and seal tightly. Freeze immediately. Dough is good for two weeks in the freezer. When you are ready to use frozen dough, remove from the freezer; allow to stand at room temperature for 30 to 45 minutes or until thawed. Shape into a loaf; place in a well greased loaf pan. Cover and let rise for 2 hours or until double in size. Bake in preheated oven at 350 degrees - 45 to 60 minutes.


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BAHAMA STYLE COCONUT CORNBREAD

On many of the islands of the Bahamas corn is a staple. Easy to grow and harvest corn is milled and used in various meals. Based on the fineness of the corn this one product can sustain a whole family. This recipe is vegetarian friendly and truly delicious. Ingredients: ¾ cup Cornmeal ¾ cup Flour ¼ cup sugar 1 tsp baking soda 1 ½ tsp baking powder ½ cup Coconut, grated 1 ¼ cup Soy milk 1 tbsp Apple cider vinegar 1 tbsp Flax meal ½ cup Applesauce ¼ cup Vegan margarine (melted) Preparation: Combine cornmeal, flour, sugar, flax meal, baking soda and powder in a bowl. In a separate bowl combine liquid ingredients. Mix dry and liquid ingredients and coconut. Pour in to a well greased 8 x 8 baking pan and bake at 350º F for 25 minutes.


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BAHAMIAN BANANA BREAD Were you always wondering what to do with those over riped bananas? Well, we on the island waste nothing. Auntie Rie always told us, “ God gave you enough genius and creativity to figure out how not to waste a ting”. Ingredients:

½ cup Butter or margarine 1 cup Sugar 2 Eggs, well beaten ½ tsp Salt 1 tsp Baking Soda ½ tsp Baking Powder 2 cups Flour 3 lrg Ripe Bananas, mashed ½ cup Walnuts Nuts, diced (optional) ½ cup Seedless Raisins (optional) Preparation:

Cream butter and sugar then add eggs. Combine remaining dry ingredients and add to mixture alternating with mashed bananas, nuts and raisins. Pour into a well greased baking pan, bake at 325º for 1 hour. Serving Suggestions:

Serve as a dessert after dinner, for breakfast or pack in the kid’s lunch box for a snack. This is an anytime snack


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BAHAMA STYLE CORNBREAD On many of the islands of the Bahamas corn is a staple. Easy to grow and harvest corn is milled and used in various meals. Based on the fineness of the corn this one product can sustain a whole family. This recipe is vegetarian friendly and truly delicious. Ingredients: ¾ cup Cornmeal ¾ cup Flour ¼ cup sugar 1 tsp baking soda 1 ½ tsp baking powder 1 ¼ cup Soy milk 1 tbsp Apple cider vinegar 1 tbsp Flax meal ½ cup Applesauce ¼ cup Vegan margarine (melted) ½ cup Raisins (optional) Preparation: Combine cornmeal, flour, sugar, flax meal, baking soda and powder in a bowl. In a separate bowl combine liquid ingredients. Mix dry and liquid ingredients and raisins (optional). Pour in to a well greased 8 x 8 baking pan and bake at 350º F for 25 minutes.


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AUNTIE RIE’S BAHAMIAN BREAD PUDDING

Ingredients: 10 slices or 3 cups Bread (a few days old preferred) 3 cups Milk 2 Eggs 1 ½ cups Sugar 1 tbsp Cinnamon ½ tsp Nutmeg 1 cup Raisin 4 tbsp Butter 1 tbsp Vanilla 1 cup Coconut flakes (optional) Preparation: Preheat oven to 350º. Tear bread into ½’ pieces then soak in milk to soften it. Beat eggs in a large bowl. Add bread, milk and other ingredients, mix well. Pour into well buttered 7 ½ x 11 ½ x 2 ½ “ baking pan. Bake for 1 hour and 15 minutes or until knife inserted comes out clean. You may eat this plain or warm with a scoop of ice cream, butter rum sauce, whip cream or whip topping. Butter Rum Sauce Ingredients: ½ cup Butter 1 cup White Sugar ¼ cup Rum Ground nutmeg Preparation: Cream butter and sugar until light and fluffy. Add rum a little at a time as you mix. Serve over bread pudding with a sprinkle of nutmeg. Now, sit by a warm fire or by the Christmas tree with the ones you love and enjoy the holidays. This recipe is also great anytime of the year.


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BAHAMIAN POTATO BREAD “Potato Bread” as we call it in the islands is a delight to the palette. The root used to make this delightful bread is not the orange coloured yam commonly used for candied yams at a Thanksgiving meal. It is a red skinned tuber with whitish/gray flesh inside. Ingredients:

4 ½ cups Sweet potatoes, raw (peeled and grated) ½ lb Crisco (fat) 1 ½ cup Flour ½ cup Sugar ½ tsp Baking powder ½ cup Coconut (finely grated) ½ tsp Salt ½ cup Water ¼ tsp Black pepper

Preparation:

Rub Crisco and flour together until grainy. Add all other ingredients excluding water. Using fingers mix ingredients slowly adding water moisten mixture. Pour into a well greased loaf pan, packing in securely. Bake at 350º for 40 minutes or until it starts to brown. Reduce heat to 250º and bake for 20 minutes or until golden brown. Remove from oven and allow to cool. Serving Suggestion:

Bahamian Potato bread may be eaten alone or as an accompaniment to Boil Fish, Stew Fish, Stew Conch, Chicken Souse and Soup.


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BAHAMIAN GUAVE DUFF Guava duff is a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don’t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert. Ingredients: 15 Guavas ½ cup Sugar 3 cups Flour ¼ cup Butter 4 tsp Baking Powder ¼ cup Crisco ½ tsp Salt 2 tsp Vanilla 2 Eggs Preparation: Peel guavas, being careful not to remove too much of the meat with the skin. Cut guavas in half and scoop pulp and seeds out with a spoon. Place seed and pulp in a blender or food processor to separate. Sieve mixture to separate seeds from pulp and set aside for sauce. Slice guava into thin strips and place in a sauce pan with ¼ cup of water and ¼ cup of sugar. Boil for 10 minutes, remove from heat allow to cool. Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread guava over dough leaving a 1” border . Roll dough allowing the guava to layer . Once you reach the end of the dough pinch the opens to seal in the guavas. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce. Sauce

Ingredients: 1 cup Sugar 1 tbsp Rum 1 cup Butter ½ cup Guava pulp 2 eggs 2 tsp vanilla Preparation: Cream butter and sugar until blended and fluffy. Whip eggs and vanilla in separate bowl. Gently add eggs to butter mixture until smooth. Last add rum and guava pulp. Serve over warm duff. ENJOY!!!


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BAHAMIAN COCONUT RAISIN DUFF Another thing to make with coconut! Yes Bahamians are a very creative people, especially when it comes to the kitchen. And Duffs are a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don’t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert. Ingredients: 3 cups Coconut, grated ¾ cup Sugar 3 cups Flour ¼ cup Butter 4 tsp Baking Powder ¼ cup Crisco ½ tsp Salt 3 tsp Vanilla 2 Eggs 1 tsp Cinnamon 1 tbsp Rum 1 tsp Nutmeg 2 cups Raisins Preparation:

Filling: In a sauce pan over medium heat coconut, raisins, ½ cup water, ½ cup sugar, 1 tsp vanilla, cinnamon, nutmeg and rum. Simmer for 10 minutes and set aside to cool. Dough: Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread coconut/raisin filling over dough leaving a 1” border . Roll dough allowing the filling to layer. Once you reach the end of the dough pinch the opens to seal in the coconut. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce. Sauce

Ingredients: 1 cup Sugar 1 tbsp Rum 1 cup Butter 2 tsp vanilla 2 eggs Preparation: Cream butter and sugar until blended and fluffy. Whip eggs and vanilla in separate bowl. Gently add eggs to butter mixture until smooth. Last add rum and guava pulp. Serve over warm duff. ENJOY!!!


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BAHAMIAN COCONUT DUFF Another thing to make with coconut! Yes Bahamians are a very creative people, especially when it comes to the kitchen. And Duffs are a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don’t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert. Ingredients: 3 cups Coconut, grated ¾ cup Sugar 3 cups Flour ¼ cup Butter 4 tsp Baking Powder ¼ cup Crisco ½ tsp Salt 3 tsp Vanilla 2 Eggs 1 tsp Cinnamon 1 tbsp Rum 1 tsp Nutmeg Preparation:

Filling: In a sauce pan over medium heat coconut, ½ cup water, ½ cup sugar, 1 tsp vanilla, cinnamon, nutmeg and rum. Simmer for 10 minutes and set aside to cool. Dough: Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread coconut filling over dough leaving a 1” border . Roll dough allowing the coconut filling to layer. Once you reach the end of the dough pinch the opens to seal in the coconut. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce. Sauce



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BAHAMIAN RAISIN DUFF Guava duff is a signature dessert of the Bahama Islands. I have seen food fights breakout at the mention of the word. And I don’t mean throwing of food, I talking about the war to acquire just a small piece of this delectable dessert. Ingredients:

3 cups Raisins ½ cup Sugar 3 cups Flour ½ cup Butter 4 tsp Baking Powder ¼ cup Crisco ½ tsp Salt 2 tsp Vanilla 2 Eggs 1 tsp Cinnamon 1 tbsp Rum Preparation:

Filling: Melt heat butter, sugar, vanilla and rum in a sauce pan, then add raisins. Simmer for 10 minutes and set aside to cool. Dough: Cream Crisco, butter and sugar then add eggs and vanilla. Fold in sieved flour, baking powder and salt. Lightly knead dough until firm. Divide dough into 3 balls let dough sit for 15 minutes in refrigerator. Roll dough to about ¼ “ thick in an oblong shape. Spread raisins filling over dough leaving a 1” border . Roll dough allowing the raisin filling to layer. Once you reach the end of the dough pinch the opens to seal in the raisins. Using a long sheets of foil, wrap dough roll loosely (giving room for expansion), but seal well. Depending on the shape of the dough place in a pan/pot of boiling water ensure completely covered. Boil for 1 ½ hours or until dough is firm. Remove from heat and allow to cool for 15 minutes. Remove from foil, slice and serve with sauce. Sauce



93

DESSERTS,

CAKES &

CANDY


94

CARROT CAKE Though Carrot Cake is a popular desert worldwide, we in the Bahamas have a knack for adding our own flair to a dish, okay I must confess I take delight in *‘Bahamianizing’ everything I put my hands on. So hold on to your seat - no, no I mean get up off your seat and feel the rhythm as you bite into this scrumptious cake. * An extract from the Farrington Bahamian Dictionary CAKE Ingredients: 2 cups Flour 1 tsp Baking powder 2 tsp Baking soda 1½ tsp Ground cinnamon ¼ tsp Ground cloves ½ tsp Salt 1½ cup Walnuts chopped, divided 1½ cup Coconut, shredded (flakes may be used if fresh coconut is not available) 1 can (8 oz.) Crushed pineapple, drained ½ cup Light Brown sugar, firmly packed 1½ cup Granulated sugar 3 Eggs ¼ tsp Ground nutmeg 1½ cup Carrots (3 med.), pared and shredded ½ cup Golden raisins ½ cup Vegetable oil ¾ cup Milk 1 ½ tsp Lemon juice CREAM CHEESE FROSTING 11 oz. softened cream cheese 1/3 cup softened butter 3½ cups Confectioner Sugar,sifted 1 tsp Vanilla extract 2 tsp Orange juice 1 tsp Grated orange peel


95

CARROT CAKE (CON’D) Preparation: Preheat oven to 350 degrees. Grease and floured two 9-inch round or one 9x13x2 inch baking pan(s). Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled). Beat eggs, granulated sugar, brown sugar and vegetable oil in large mixer bowl. Add pineapple, carrots and milk mixture; mix well. Gradually add flour mixture; beat until evenly blended. Stir in coconut and 1 cup of nuts. Pour into prepared pans Bake for 30- to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan to wire rack to cool completely. Frosting Combine softened cream cheese, butter and confectioners (powdered) sugar in large bowl; beat until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined. Frost the top of one round cake, sprinkle coconut on top. Place second cake on top of first then frost the sides and top of cake with Cream Cheese Frosting. Garnish with remaining walnuts and coconut. If there happens to be any leftover, store in refrigerator.


96

BAHAMIAN FRESH COCONUT CAKE

After you have climbed the tree, cut down the coconuts, poured out the water, what

do you do with the meat of the nut? Well, every Bahamian knows if it’s jelly it goes

in the water, but if it’s hard it goes in dessert. The perfect complement to this cake

is a tall glass of coconut water and milk.

Ingredients:

2 cup Flour 2½ tsp Baking powder ½ tsp Salt 1 ¼ Sugar 2/3 cup Vegetable shortening 3 Eggs 1 tsp. Vanilla 1- 1½ cup Fresh coconut, finely chopped ¾ cup Coconut milk

Preparation:

Sift dry ingredients together. Cream shortening; add sugar gradually; cream together until light and fluffy. Add unbeaten eggs one at a time, beating thoroughly after each addition. Add vanilla & coconut. Add dry ingredients alternately with coconut milk, stirring only to blend. Bake in 2 8" layer cake pans at 350° 20-25 minutes. Frost layers with confectioner's powdered sugar creamed with margarine or butter, dash of salt and vanilla, thinned with more coconut milk & generously filled with chopped or coarsely grated coconut. Also, sprinkle coconut on top & sides of cake.


97

AUNTIE RIE COCONUT TART Bahamian Sweet Pastry Dough: ½ cup shortening ½ cup butter or margarine 2 cups sugar 2 Eggs 2 teaspoons vanilla 3 teaspoons baking powder ¼ cup evaporated milk 3 cups flour 3 tablespoons water (approx.) Filling: 3 cups coconut, grated fine (blender may ber used 1cup sugar 1 ½ cups water 2 teaspoon vanilla 1 teaspoon nutmeg Preparation: Prepare filling by combining all ingredient into a sauce pan over medium heat. Bring to a boil then reduce heat and allow to simmer for about 10 minutes or until liquid evaporates and begins to dry. Allow to cool while you prepare dough. Cream shortening and butter until blended. Add sugar, eggs and vanilla - mix well. Add baking powder and milk; mix. Combine flour and gradual amounts of water - just enough to hold dough together. Knead dough until stiff enough to roll out. Divide into 4 pieces. Roll out two pieces to fit each a 9 in. pie dish. Fill pie shells with coconut filling. Roll out each of remaining dough and cut into ½ wide strips. Lay half the strips (of dough #3) across the filling about 1 inch apart. Lay the remaining strips crosswise to form a lattice pattern. Repeat for second pie. Bake at 350 degrees for about 45 minutes or until golden brown. This is a wonderful Bahamian Christmas dessert. One that the whole family will love. Add a scoop of vanilla ice cream and sink into a dessert blist.


98

BAHAMIAN PINEAPPLE TART This very delicious Bahamian dessert is great for any occasion. Ingredients:

2 tins crushed pineapple OR 4 c. fresh crushed pineapple 1 1/2 c. sugar 1/2 lb. margarine 6 tsp. baking powder 6 c. flour 1 egg 1 c. cream 1 1/2 c. sugar Preparation:

Boil pineapple and sugar together for 15 min. and set aside. Pour flour into a mixing bowl; mix in salt, baking powder and 1 cup sugar. Make a hole in the middle: add egg, margarine, cream and mix well. Gather dough together with fingers and press into a ball. Turn on lightly floured board and knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size). Fill with already prepared filling. Roll out remainder of dough and cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern. Bake at 350 degrees F. for 1 1/2 hrs. or until golden brown.


99

BAHAMIAN SOUR SOP Sour sop is a green spinney skinned fruit with a white meaty flesh. Its flavor is tangy and sweet. Even as I write this recipe I am salivating. My grandmother would prepare this on Sundays for dessert, man those were great days. I think the hardest part of this recipe is getting your hands on a sour sop fruit. Ingredients:

1 med.-Lrg Sour Sop 1 can Condensed Milk 1 tsp Nutmeg 1 can Evaporated milk Preparation:

Peel sour sop, remove core and mince meat into bite size chunks. Add condensed milk, evaporated milk and nutmeg. Mix thoroughly and chill.


100

BAHAMIAN DILLY CRUMBLE

This summer fruit is distinct in it’s taste, but one bite and you are hooked. So enjoy this dessert and share it with a friend. Ingredients:

4 lb. Dillies 1/2 cup White sugar 1/2 tsp. Nutmeg 1/2 tsp. Lemon juice 3/4 cup Brown sugar 1/2 cup Butter 1 cup Sifted flour 1/2 tsp. Grated lemon rind Preparation:

Peel dillies and slice thinly. Fill pie plate generously. Squeeze lemon juice over dillies and sprinkle with a mixture of white sugar, nutmeg, cinnamon and rind. Cream butter and brown sugar together. Add flour and beat until the mixture appears granular. Spread over dilly. Bake in 350 degree F. oven for 1 hour. Allow to cool slightly, cut into wedges. May be served with hard sauce. HARD SAUCE Ingredients:

1/2 box Confectioners sugar 1 ½ Tbsp. Vanilla 1/2 lb. Butter 1 Egg Preparation:

Beat butter and sugar together for 15 min. Add vanilla and egg and continue to beat until fluffy.


101

QUICK BAHAMIAN BANANA PIE Get a taste of the island favorite. This banana desert is delicious. Ingredients: 1 pkg Vanilla Pudding 1 cup Sour cream 1 cup Milk 1 baked Pie shell 2 large Bananas, sliced Preparation: In a mixer combine pudding, milk and sour cream for 2-3 minutes. Line pie shell with banana slices, pour pudding mixture over bananas. Top with whip cream and chill 30 minutes before serving.


102

BAHAMIAN BAKED BANANA CUSTARD Bahamian Baked Banana Custard is a delicious tropical dessert to enjoy with family and friends. My grandma had so many banana recipes that made our family bananas. Ingredients: ½ cup Bread crumbs 2 cup Milk Juice of 1 lime 4 Ripe Bananas 3 Eggs 5 tbsp. Sugar 1 tsp. Nutmeg Preparation: Peel and mash bananas. Mix 2 tbsp. Sugar, nutmeg, and lime juice to bananas. Pour into buttered baking dish and cover with breadcrumbs. Beat eggs and remaining sugar until blended. Heat milk and add to egg mixture. Bake at 350º until custard is set.


103

BAHAMIAN MANGO PIE

FILLING

Ingredients:

1 unbaked 9" pie shell plus dough for top crust or lattice top 3 cup mango peeled & very thinly sliced half-ripe 1 cup Sugar 1-2 tbsp. Lemon or lime juice 1 tsp. Cinnamon 1 tsp. Nutmeg freshly grated 2 tbsp. Butter or margarine Preparation: Place 1 layer of mangos in pie shell and sprinkle with half the sugar, lemon or limejuice and spices. Add remaining sliced mangos, sugar, spices, lemon or limejuice and dot with bits of butter or margarine. Cover or criss-cross with pie crust. Bake about 45 minutes at 350°. 6 servings

PIE CRUST Ingredients: ½ lb margarine 6 tsp Baking powder 6 cup Flour 1 Egg 1 cup Cream 1½ cup Sugar Preparation: Pour flour into a mixing bowl; mix in salt, baking powder and 1 cup sugar. Make a hole in the middle: add egg, margarine, cream and mix well. Gather dough together with fingers and press into a ball. Turn on lightly floured board and knead. Divide dough in half, roll out portion and line a well-greased pie pan (standard size). Fill with already prepared filling. Roll out remainder of dough and cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern.


104

BAHAMIAN AVOCADO CHEESECAKE Avocado is that delicious vegetable when in season that can be found in many Bahamian backyards, but when you go into the market or go to the neighbor to get one off the tree you ask for “pear” and they’ll know what you mean. This is a new and unique way to eat avocado that you will love. Ingredients: 1 9" graham cracker crumb crust, baked 1 lb Avocados, soft-peel and remove seed 1/2 cup. Sour cream 8 oz Cream cheese 1 (3.75 oz) pkg. instant lemon pudding salt to taste 1 cup Graham cracker crumbs Preparation: Mash avocados and add remaining ingredients. Beat until smooth. Spoon mixture into baked graham cracker crust & sprinkle with graham cracker crumbs. Refrigerate several hours. 6-8 servings.


105

BAHAMIAN COCONUT PUDDING

If that coconut tree seems to be more fruitful than ever you have a lot of options for how to prepare them. This is one of the many Bahamian recipes for coconut. Your kids will love this snack.

Ingredients:

2 coconuts, grated 1 1/2 c. brown sugar 1 1/2 c. milk 1 tsp. grated lemon rind 1/2 c. butter 3 eggs, beaten 1 tsp. vanilla Preparation: Cream butter and sugar. Add eggs, vanilla, lemon rind, coconut and milk. Beat vigorously. Raisins may be added if desired. Bake at 350 degrees F. for 1 hour.


106

BAHAMA COCONUT BARS Coconut trees all along the beach and coconuts drop so ya gatta do something with them! Plenty things do. Sweet ‘em up and share them out. The children will love them and so will you.

Ingredients:

½ cup Butter or margarine ½ tsp Salt ½ cup Brown sugar 1 cup Flour 1 cup Brown sugar 1 tsp. Vanilla 2 Eggs ½ tsp. Baking powder 2 tbsp. Flour 1 ½ cup Coconut, grated (flakes) 1 cup Nuts, coarsely chopped Preparation: Mix first four ingredients and spread in 8”x12”x2” pan. Bake at 325º for 15 minutes. Beat eggs well. Add remaining ingredients. Spread over baked mixture. Bake at 325º for 25 minutes. Cut into bars.


107

BAHAMIAN COCONUT CANDY Sweet sensation! Coconut is such a popular fruit. It goes well with so many things. These are quick and easy candies for holidays. Ingredients:

2 cups Coconut, grated 1 ½ cups Sugar ½ cup Water 2 tsp Vanilla extract 1 tsp Cinnamon ¼ tsp Baking powder Preparation:

Add coconut to boiling water, cook for 5 minutes and add sugar. Cook an additional 25 minutes or until coconut hardens stirring constantly. Remove from heat and add additional ingredients. Place wax paper on a cookie sheet. Spoon coconut unto wax paper, allow to cool and harden before serving.


108

BAHAMIAN RUMBALL COOKIES

These cookies are just a ball of fun. But I do recommend that you limit your consumption especially if you are going to drive.

Ingredients:

3 cup Vanilla Wafers, crushed 1 cup Powdered sugar 2 Tbsp. Cocoa, (rounded) 2 Tbsp. White Karo Syrup 1 cup Ground pecans 1/2 cup Rum or Bourbon

Preparation:

Mix all together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to 'season' for several days.


109

AUNTIE RIE BENNY CAKES INGREDIENTS: ½ pound Benne seed (Sesame seed) 2 cups Sugar 1 cup Water 1 tsp Orange peel grated ½ cup peanut PREPARATION: Place Benny in a deep frying pan or pot, make sure the bottom of the pot is dry. Over medium heat continuously stir, until evenly browned (approx. 5 minutes). In a separate sauce pan combine sugar and water and bring to a boil for about 17- 20 minutes or until sugar coat the pot. Add parched Benny, grated orange peel and peanuts to the sugar mixture, stirring constantly with a wooden spoon to keep it from burning. Simmer until mixture coats the spoon and is golden brown. Use a round tablespoon to drop Benny unto a wet counter top or greased cooling pan. Allow to set firm and cool. Benny cakes are a wonderful dessert for Christmas and also make great Christmas stocking stuffer. These can be addictive so make sure you have a back-up batch in the kitchen. It is a quick and easy recipe that your children will enjoy making year round.


110

DRINKS


111

BAHAMAS SUNSET PUNCH Like the sky at a summer sunset that soothes the soul as it goes down, so this drink soothes the thirst as it goes down. Ingredients:

1 lrg can Pineapple juice 1 lrg can Orange juice 2 cups Grenadine 1 lrg can Cranberry juice 2 cups Pink grapefruit juice Preparation: Combine ingredients and adjust to taste. Serve over ice.


112

“SWITCHER”– BAHAMIAN LEMONADE In the old days it was common to see the older folks sitting on the porch talking and telling stories while everybody enjoyed an ice chilled peach can of switcher. Cool and refreshing I’d say. Ingredients: 4 Lemons 4 Limes 1 Sour Orange Sugar to taste Ice Preparation: In a pitcher squeeze the juice of lemons, limes and sour orange, add water. Sweeten to taste. Serve over ice.


113

BAHAMIAN COCONUT WATER Man, you have not enjoyed a drink until you’ve had a chilled glass of Bahamian Coconut water. Ingredients: 5 med-lrg Coconuts 2 can Sweetened Condensed milk Gin, to taste (optional) Preparation: Using a machete or kitchen cleaver chop through the top of the coconut until you shell. Clear the hair. There should be two to three hole impressions in the shell. Take a sharp slender object such as a knife or screw drive and pierce the shell. Drain water into a pitcher. Pour sweetened condensed milk into pitcher and mix well, sweeten to taste. Cut coconut open: if meat is jelly, scrape out with a spoon and add to coconut water. If meat is thick and soft; cut into chuck and add to coconut water. If meat is hard set aside to use in Fresh Coconut Cake, Coconut Tart or other coconut recipes. Chill before serving.

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