Bahamian Recipes

Bahamian Peas and Rice
INGREDIENTS:
  • 1 tablespoon vegetable oil
  • 4 slices bacon, cut into 1/2 inch slivers
  • 1 medium onion, finely chopped
  • 2 teaspoon fresh thyme
  • 2 1⁄2 teaspoons salt (or to taste)
  • 1⁄2 teaspoon black pepper (or to taste)
  • 2 - 3 tablespoons tomato paste
  • 3 1⁄2 - 4 cups water (or more)
  • 2 cups white rice 
  • 2 16oz can pigeon peas 

DIRECTIONS:

In a saucepan, on medium heat,fry down the bacon in the oil. Add the chopped bacon and fry until crisp. Add onion and fresh thyme and saute until soft. Mix in the tomato paste and cook on low until caramelized. Add white rice and stir to coat with tomato mixture. Add peas and mix. Turn heat up to medium and slowly add water. Bring to a simmer and then turn the heat to low with lid slightly ajar on the pot. Cook for 25 minutes. Turn off heat, secure cover and let sit for another 10 minutes. Ready to serve!

Tips:

1. Us a little less water that what is called for on the package of rice.

2. Rinse the Pigeon Peas before adding to the pot.

Guava Duff

Duff is a Bahamian cuisine dessert dish made with fruit in a dough. You can use raisins, coconut, canned guava. Fruit is folded into the dough and boiled in a cloth bag or can, then served with a sauce. Ingredients include fruit, butter, sugar, eggs, nutmeg, cinnamon, cloves, flour, rum, pepper, and baking powder. Duff is also an English term for pudding.

INGREDIENTS

Nutrition

  • 12 -15large guavas
  • 3cups flour
  • 4teaspoons baking powder
  • 1⁄2teaspoon salt
  • 1⁄4cup sugar
  • 1⁄4cup butter
  • 1⁄4cup Crisco
  • 2eggs, separated
  • 2teaspoons vanilla

  • SAUCE

  • 1cup granulated sugar
  • 1cup butter
  • 2eggs (or egg whites)
  • 1tablespoon rum (or 2 tsp vanilla)
DIRECTIONS
  • Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste.
  • Beat butter, Crisco with sugar, then beat in egg yokes.
  • Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla.
  • Divide dough in 3 balls. Refrigerate 1/2 hour until firm.
  • Spread out each of the balls on a piece of foil; cover with Guava. Starting at one end, fold into roll.
  • Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warn with Sauce.
  • FOR SAUCE: Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla and continue beating till smooth. Add to top of warn Guava Duff when serving.

Conch Fritters

My recipe for Conch Fritters. If you are not able to get Conch you can use Crab, Lobster or Fish.

INGREDIENTS:
2 med. conch, clean & remove skin
½ small sweet pepper
1 small onion
1 stalk celery
1 egg
1 cup milk
2 T. tomato paste
1-1/2 t. baking powder
1-1/4 cups flour
1/2 t. black pepper or red pepper flakes
1 t. salt
1-1/2 t. Thyme

Note: If using Lobster or Fish, cook it first.

DIRECTIONS:
Put conch, sweet pepper, onion & celery through a meat grinder. You can also dice it fine, which is what I do. Mix dry ingredients, add wet ingredients to make a batter. Drop batter by tablespoon into hot oil and fry, turning once for approx.10 min. or until golden.

Serve with cocktail sauce:
½ c. ketchup, ½ t. Mayo, 1 t. hot sauce, tbs.lime juice, mix & serve.

ENJOY!