Monday, January 4, 2016

bahamian recipes

No  this isn't going to be another new year post about the resolutions, diets and fads to "Plan" for.  thank the gods....

 
This is a post to catalogue the two things I loved the most about eating in the Bahamas!  I couldn't find another place to keep these recipes so here they are.
 
Anyway, it is also an attempt to enjoy the Pantry Challenge Month from over on Good Cheap Eats.  Will you try it out?  It is a challenge to use up what you already have in the fridge, freezer and/or pantry cupboards.  The key is to plan it all out carefully so you spend as little as possible in the grocery store this month.

So, while I have many more recipes and food ideas to add to the menu this month I want to incorporate these recipes as well.

peas n rice

Ingredients:
  • 1 small onion
  • 1 small sweet pepper
  • 1 tbsp cooking oil
  • 2 strips cooked bacon
  • 2 tbsp tomato paste
  • Three or four sprigs of fresh thyme
  • Salt  & red pepper to taste
  • 1 tsp browning (optional)
  • 1 chopped fresh tomato (optional)
  • 1 large can of regular pigeon peas or pigeon peas in coconut milk
  • 2 cups uncooked long grain white rice
  • 3 cups water
Directions:
  • Dice onion and sweet pepper
  • In a hard-bottom pot heat up oil and fry onion, sweet pepper, and bacon along with the thyme
  • Stir in tomato paste, add salt and pepper to taste (and optional browning and chopped tomato)
  • Add the pigeon peas and stir well, add water and bring to a boil. Season to taste.
  • Add the rice until it is about an inch and a half below the water line
  • Stir well, lower the stove to medium with pot uncovered
  • While the pot is simmering, stir at regular intervals
  • When the rice has absorbed most of the water, turn the stove to low heat and cover the pot
  • Leave to steam until fully cooked
  • Enjoy with meat or fish
mac n cheese

Spicy Variations

Ready to take your mac and cheese up another notch? Many locals love to concoct spicier versions of this dish, mixing in more mild tabasco sauce or including larger quantities of the much hotter crushed “goat pepper” (like a Habanero), jalapeƱos, or fiery “bird pepper” as it’s called here on the islands. If you want to test out a hotter variety of your own, try this one, made with chilli peppers, thyme, garlic, salt, paprika, and cayenne pepper. Talk about a flavour explosion!

How to Make at Home

For a Traditional Pan of Bahamian Macaroni and Cheese, follow this recipe adopted from Kev’s Bahamian Baked Macaroni:
Ingredients
  • 1 lb uncooked elbow macaroni
  • 1/2 cup butter
  • 2 (16 ounce) bags cheddar cheese
  • 1/2 large green bell pepper, diced
  • 1/2 large white onion, diced
  • 4 eggs
  • black pepper
  • 2 pinches salt
  • 2 teaspoons paprika
  • 1 habanero pepper, diced
  • 12 ounces evaporated milk

Directions
  1. Add 2 pinches of salt to large pot of water. Bring water to a boil and add uncooked macaroni pasta. Boil until tender.
  2. Strain macaroni and place back in pot. Add butter and stir in macaroni until butter melts.
  3. Slowly stir in most of cheese evenly. Reserve 8 ounces (or half of a 16 ounce bag) for later topping.
  4. Add paprika, black pepper, onion, bell pepper, and 1/2 of a finely diced habanero or goat pepper. Stir well until cheese is melted and blended.
  5. Beat eggs lightly and stir into mixture.
  6. Slowly add evaporated milk, pouring about half a cup at a time. Stir well, and spread the mixture evenly into a large prepared baking pan about 13 x 9.
  7. Top with remainder of cheese and loosely cover with foil.
  8. Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
  9. Allow macaroni to cool for 45-50 minutes until room temperature before serving.