Bahamian Peas and Rice

1/2 pound bacon
1 large onion, chopped
2 med. stalks celery, chopped
1/2 med. sweet pepper, chopped
1 tin whole tomatoes
1 cup pigeon or blackeyed peas
2 cups rice
4 cups water
tomato paste
salt and pepper to taste
fresh thyme

Cook bacon alone, put onions celery and sweet peppers together and cook.   Add tomatoes and paste with the peas.  Cook until peas are tender.   Add rice & water. stir, cover and allow to boil for 5 minutes. Reduce heat and leave to cook  for 10 minutes or until rice is dry.   Stir once or twice to prevent burning.

 


Bahamian Macaroni and Cheese

1 box macaroni
1 lb daisy cheese ( cheddar will do)
1/2 lb butter
2 eggs
1 can evaporated milk
1 small onion, chopped
salt and hot pepper to taste

Cook macaroni in boiling salted water & drain.

 Add butter, then grated cheese. Next add milk, eggs and onions.

 Mix in salt and hot pepper. Bake at 350 deg until golden brown.
 Let it set.. and serve in squares.

 


 

Conch Fritters  

4 lbs fresh conch, diced
4 stalks celery
4 sweet peppers
4 onions
4 fresh hot peppers
(bird pepper or scotch bonnet)
4 lbs flour
4 tsp baking powder
3 tbsps tomato paste
4 cups water
2 cups oil
fresh thyme


Dice first 5 ingredients an combine in a bowl.
Add flour, baking powder , tomato paste, thyme and water.
Mix together with cooking spoon..
Heat oil in saucepan. Drop batter with tablespoon in hot oil..
Cook until golden. Serves 24 ( 2-4 each )

( Of course this recipe can be made in half for small group or family )

Bahamian Corned Beef Breakfast (FIRE ENGINE)

  • 1 medium onion (chopped)
  • ½ green bell pepper (chopped)
  • 2 tablespoons canola or vegetable oil
  • 1 can corned beef (not corned beef hash)
  • 2 tablespoons tomato paste
  • 2-3 sprigs thyme (fresh or dried)
  • ½ cup red sauce (jar sauce is fine)
  • Salt and pepper
  • Tabasco sauce (optional)
  • ½ cup thin sliced and cup up cooked potatoes ( this acts as a filler to stretch).(optional)
  •  

Grits (quick grits are fine, but cooked grits are better and softer)

Place onions and peppers in a skillet with oil and cook until almost tender.   Add corned beef and break up.  Add tomato paste and heat.  Add thyme, red sauce, salt and pepper and continue to heat until sauce is mixes thoroughly throughout and flavors blend.   Tabasco to taste.

Add sliced cooked potato if you choose and continue to cook until flavors are blended.

Serve with Grits (buttered or cheesy grits will add to the flavor).

This is best served for breakfast the next day after 8-10 hours in the fridge.