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Old 03-13-2008, 09:40 AM
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My cousin is bringing a friend to our family's Easter dinner and she is from the Bahamas. I would like to make something "bahamish" for her. Any suggestions? I'm going to look on-line too for some recipes.
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Old 03-13-2008, 10:14 AM
Location: Oxford, England
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Most Caribbean cuisine is heavy on Conch, Fresh Fish, Goat, Jerk chciken and pork and Rice and "Peas" ( which is actually beans)

Bahamas Recipes
Bahamian recipes: Bahamian cookbook featuring Island favorites
Cooking Bahamas Soul Food Recipes
Recipes from Bahamas - CaribbeanChoice
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Old 03-13-2008, 12:57 PM
1,363 posts, read 5,343,194 times
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Thank you!
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Old 03-14-2008, 04:32 PM
Location: Atlanta
738 posts, read 606,576 times
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Most Bahamian food is pretty bland. Fish, conch, peas and rice. Those are the staples. Here are a few recipes from "close neighbors"


1 1/2pounds conch meat
2 tablespoons vegetable oil
1/2 cup chopped onions
Creole Seasoning
1 tablespoon chopped garlic
3 eggs, beaten
1 1/2 cup milk
2 teaspoons baking powder
3 1/4 cup flour
1 tablespoon chopped parsley
Solid vegetable shortening for deep-frying
1 cup Mango Chutney
Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a skillet over medium-high heat. Add the onions. Season with Essence. saute for about 3 minutes, or until slightly wilted. Season the conch with creole seasoning. Add the conch, and saute for 2 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with creole seasoning. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm.
Yield: about 2 dozen

Serve with Kalik Beer if you can find it or Chardonnay or Sauvignon Blanc

Main Course
2 pounds u15 shrimp, peeled and deviened
12-inch sugar cane
3 mango, seeded and diced
6 limes, julienned lime zest reserve juice
1 bunch fresh coriander
1/2 teaspoon grated fresh ginger
1 teaspoon Caribbean rub
1 tablespoon molasses
Salt and freshly ground pepper
Skewers, soaked
Rub shrimp with Caribbean seasoning and skewer. Let sit for 10 minutes. Peel sugar cane and slice on the bias razor thin.
Prepare a wood or charcoal fire and let it burn down to embers. In a mixing bowl combine lime zest, mango, coriander and ginger. Add half of the reserved lime juice and the molasses and mix well. Add the sugar cane and let rest for 15 minutes.
Remove sugar cane from marinade and grill 1 minute on both sides. Grill shrimp 2 minuets on each side. Place shrimp on sugar cane and drizzle with marinade.

Side Dishes
Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie.
2 1/2 cups (about) canned vegetable broth
1 15- to 16-ounce can kidney beans, drained
1 cup canned unsweetened regular or light coconut milk
1 tablespoon minced seeded jalapeño chili
1 teaspoon dried thyme
1/4 teaspoon ground allspice
3/4 cup medium-grain white rice
1 cup thinly sliced green onions
Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapeño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.


1 cup slivered almonds
3 tablespoon sugar
4 ounces (about 5 slices) firm white bread, torn into pieces
3 1/2 tablespoons unsalted butter, melted
1 medium size coconut with lots of liquid inside
1 cup heavy cream
2/3 cup sugar
3 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream

Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set. Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cup s for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack. While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut.

Yield: 8 servings
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