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Bahamas (Bahamian Recipes)


World Cuisine Recipes

   The Bahamas are the delight of fresh seafood lovers who enjoy the bountifully rich treasures from the sea. Crawfish (local rock lobster) conch (pronounced 'konk'), land crabs, and fish such as Grouper, Yellow Tail and Red Snapper are local and tourist favorites. Boiled fish and grits is a favorite breakfast. Boiled fish is also delicious served with homemade Island bread. Grouper is the most popular fish used for boiling. Bahamians are experts at cooking this fish which is flaky, white, tender and mild in flavor. Other specialties include Bahamian stew fish (made with celery, onions, tomatoes, spices and fish), Bahamian crawfish, peas n' rice (consisting of pigeon peas with salt, pork or bacon, tomatoes, celery, rice, thyme and pepper) and Johnny cake (pan-cooked bread made with butter, milk, flour, sugar, salt and baking powder).
Junkanoo (Chicken with Rice)
Servings: 6
1/2 cup sliced mushrooms
2 tblsp vegetable oil
1 small onion, sliced
1 1/4 cups chicken broth
1 red or yellow sweet pepper, cut into strips
2 zucchinis, sliced
2 tblsp cornstarch
1/2 tsp ground ginger
2 cups cooked chicken breast, cut into cubes
2 pkgs. Mahatma yellow rice
Cooking Instructions:
Prepare rice according to package directions, except, substituting tomato juice for water, with chopped celery and diced red pepper. Heat oil in large skillet and sauté onions, peppers, zucchinis and mushrooms. Whisk together chicken broth, soy sauce, starch and ginger in a separate bowl. Add liquid mixture to vegetables and cook over a low heat until it boils and thickens, stirring frequently. Add chicken and stir gently until hot. Serve over hot bed of rice.
Boiled Fish
Servings: 6
2 lbs. grouper or any fish preferred
salt & pepper to taste
2 T. butter or margarine
2 T. hot sauce
Juice of 2 lemons, limes or sour oranges
2 onions, sliced
4 potatoes sliced
Cooking Instructions:
Place cleaned & washed fish in cooking pot & ¾ cover with water. Add potatoes, salt, pepper, butter or margarine, hot sauce & lemon juice. Place onions on top of fish & cook over medium heat until fish is tender. Do not cook fish too long for it may fall apart.
Coconut Cream Soup
1 lb. veal, cut into small cubes
1 onion
1 c. flour
4 Tbsp. oil
1 bay leaf
Salt & Pepper to taste
4 hard coconuts (plus water), grated
1 c. milk
2 egg yolks, beaten
Cooking Instructions:
Place veal & onion in cooking pot & add water to cover; bring to boil and simmer until tender. Drain & save stock. Blend flour & 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 not let boil after this addition.
Bahamian Bread Pudding
Servings: 12-15
10 slices stale homemade bread
4-5 c. water (approx)
4 Tbsp. butter or margarine
1 1/2 c. sugar
1 egg
1 1/2 tsp. vanilla
2/3 c. evaporated milk
1/2 c. raisins
Cooking Instructions:
Soak bread in just enough water to soften bread. Let stand until soft; drain. Using hands, squeeze water out of bread; mix thoroughly. In a small bowl, mix together butter or margarine, sugar, egg, vanilla & milk; cream together until blended. Combine the 2 mixtures & add raisins. Turn into a 7 1/2 x 11 1/2 x 2 1/2" baking pan. Bake 1 hour and 45 minutes at 350 or until knife inserted in center comes out clean. This can be eaten plain or with a mound of whipped cream or whipped topping.
Mango Pie
Servings: 6
1 unbaked 9" pie shell plus dough for top crust or lattice top
3 c. peeled & very thinly sliced half-ripe mango
1 c sugar
1 or 2 Tbsp. lemon or lime juice
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
2 Tbsp. butter or margarine
Cooking Instructions:
Place 1 layer of mangos in pie shell and sprinkle with half the sugar, lemon or lime juice and spices. Add remaining sliced mangos, sugar, spices, lemon or lime juice and dot with bits of butter or margarine. Cover or criss-cross with pie crust. Bake about 45 minutes at 350.
Okra Salad
2 Tbsp. oil
1 lb. okra, rinsed & caps snipped
Pinch of salt & pepper
1/2 c. water
2 Tbsp. lime juice
2 finely minced garlic cloves
Few drops hot pepper sauce
Cooking Instructions:
In frying pan, heat 1 T. of oil. Add okra & sauté for 3 min. Add salt & pepper. Add water, cover & simmer on low heat for 5 min., or until okra is tender. If needed, add more water. Pour onto serving plate.  Mix remaining 1 T. oil, lime juice, garlic & hot pepper sauce. Pour this mixture over okra.
Baked Stuffed Crab
Servings: 6
6 whole crabs (large white crabs) with fins and biters
3 c. bread crumbs
3 Tbsp. butter or margarine
4 Tbsp. chopped onions
4 Tbsp. finely chopped sweet pepper
Salt & thyme to taste
Cooking Instructions:
Wash crabs & put in a skillet.  Boil for ½ hour. Let cool.  Break crabs apart. Take fat out of the back.  Set aside. Take the bag from the back & discard.  Save back-pick meat out of the fins, biters & shell. In skillet melt butter or margarine and lightly brown ingredients. Stuff into crab backs.  Place in a baking dish. Bake until lightly brown approx. 15-20 min. in 400 degree F oven.
Bahamian Stewed Fish

1 whole fish or several small ones, scaled
2 Tbsp. Flour
1 onion, chopped
Cooking Instructions:
Partially fry fish in oil, remove fish.  Brown flour in pan, add onion and enough hot water to make a sauce.  Return fish to pan and simmer gently 5-10 minutes.  Season to taste.
Abaco Baked Grouper
1 Grouper Fillet
1 tomato, chopped
1 onion, minced
1 green pepper. Chopped
1 Tbs. Oil
Cooking Instructions:
Cook all but fish until tender.  Place fillet in greased baking dish-cover with vegetables-salt & pepper and foil. Bake at 350 degrees until fish is flaky.
Bahamian Crab Soup
6 white land crabs, washed
1/4 pound salt pork or 2 tsp. bacon fat or oil
1 large sliced onion
3 Tbsp. tomato paste
1 Tbsp. flour
Salt & Pepper to taste
1/4 tsp. thyme
3 Tbsp. rice, uncooked
Vegetables as desired
Remove back (top) shell from body of crab.  Remove fat from back shell, being careful not to break the bitter gall. Discard gall and back shells. Remove fat from body shell, if any. Save fat & body shells and set aside. In coup pot fry out salt pork 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.
Chicken & Dumplings
1 (5-6 lb) stewing chicken or 2 larger fryers, cut into serving portions
4 celery stalks w/ leaves, cut into 3" pieces
1 carrot, pared & cut up
1 small onion, cut up
2-3 sprigs parsley
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
Cooking Instructions:
Place chicken in cooking pot & add water to cover. Add the remaining ingredients; cover and bring to boiling. Reduce heat and simmer 2 1/2 hours or until meat is tender. Serve with dumplings and gravy.
Curried Chicken
Servings: 6
1 (3-4 lb) stewing chicken
6 c. boiling water
1 small onion, finely chopped
5 Tbsp. fat
2 Tbsp. Curry Powder
2 c. chicken broth or stock
1 Tbsp. flour
1 egg yolk, beaten
Cooking Instructions:
Cut chicken into serving portions; cover with water & simmer until tender or about 
1 1/2 hours. Remove chicken from liquid. Sautee onion in 4 Tbsp. fat, remove onion & brown chicken in same fat.  Add curry powder & chicken broth or stock; simmer 5 minutes. Combine remaining 1 Tbsp. fat (melted or oil) with flour & egg yolk; pour into chicken mixture, stirring constantly and continue cooking until thickened. Serve on platter surrounded with hot boiled rice and a mound of fresh grated coconut. Six servings.
Pineapple Tart

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
Cooking Instructions:
Boil pineapple & sugar together for 15 min. & set aside. Pour flour into a mixing bowl; mix in salt, baking powder & 1 c. sugar. Make a hole in the middle: add egg, margarine, cream & mix well. Gather dough together with fingers and press into a ball. Turn on lightly floured board & 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 & 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.

World Cuisine Recipes


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