Since I am leaving my most favorite place on earth..The Bahamas, I thought I should share 2 of my favorite recipes from this wonderful country. I love that the Bahamians use what they have and boy are they able to season their food to perfection. I would love to share my recipe for Conch Salad that I wrote down while standing at the stand in the Abacos but unfortunately conch is not readily available so frankly you are better off just waiting to get it here in the Bahamas! However, I have been able to get 3 recipes that I make when I am at home and am missing the Bahamas.
If you love homemade bread then this is the recipe for you. I got it from the cook in Spanish Cay after much bribing!! It is simple perfection. We love to use it for toast, French toast or for sandwiches. Wickedly delicious!
Bahama Bread
3/4 cup hot water
1/2 cup quick-cooking rolled oats
1 1/2 tablespoons molasses
1 1/2 tablespoons butter or 1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Mix all the ingredients together and knead for thirty to forty seconds. Let rise (about forty minutes) and knock down and knead for thirty seconds. Repeat. (Or let the bread machine do all the kneading and timing for you and go beach combing until it’s time to cook the dough!) Allow final rise in a bread pan, about forty minutes, and preheat oven to 425 f. Place in oven and decrease temperature to 350 f. Bake for thirty minutes.
Here is the next favorite thing I must eat while in the Bahamas. Peas and Rice! This side dish is served with every meal. I had the pleasure of having a sweet woman in Marsh Harbour teach me how to make this. She also told me in the winter months they boil acorn or pumpkin squash and add that into the mix as well. Once again the Bahamians eat seasonally. Surely a better approach than how we do it here in America.
Peas and Rice
2 ounces bacon, cut into bits
1 Tbs. vegetable oil
1/2 onion, finely chopped
1/2 stalk celery, finely diced
1-1/2 tsp. tomato paste
1/2 tsp. thyme, fresh or dried
1 cup chicken or beef stock
1-1/2 cups converted rice, washed and drained
11 ounces canned black-eyed peas, or pigeon peas, rinsed and drained
1/4 cup cold water
Cook pork in a heavy nonstick skillet over medium heat 7-8 minutes until brown and crisp. Add next 3 ingredients and sauté 4-5 minutes until celery is tender. Stir in tomato paste and thyme and simmer 10 minutes, stirring frequently. Slowly stir in stock and bring to a simmer, stirring occasionally. Place drained rice in a heavy saucepan. Pour stock mixture over rice. Stir in remaining ingredients and salt and pepper to taste. Cover and simmer over low heat 25-30 minutes, stirring once with a fork until rice is done.