BAHAMIAN MINCED CRAWFISH
Oh man! After a plate of this you will feel like you have died and gone to heaven. I tell you Bahamian home cooked meals are truly a delight.
I remember growing up when we would have this meal. My mom and my grandmother would call on the whole house to share in the chore. We utilize the whole crawfish in this instance.
||Tomato paste (diced)
|Salt and pepper to taste
Remove legs and feelers from the crawfish and place whole crawfish, legs and feelers into a large pot with enough water to cover the bottom (about 1 ½”) cover crawfish with a damp towel. Place lid on pot and allow to book over medium heat for 30 minutes. Remove from heat and allow to for 25 minutes before opening lid and removing towel. Split crawfish in half. Remove all meat from the shell including the head, legs and feelers. And all you do don’t forget the ‘fat’ from the head. Cut the meat into chunks and then shred or mince. In a large frying pan over medium heat add cooking oil, crawfish, onions, green pepper, garlic and thyme; sauté until tender and crawfish is slightly browned. Add tomatoes, tomato paste, salt and hot pepper cook for 5 minutes stirring continuously. Add a dash of water, reduce heat and allow to simmer for 10 minutes.
Server over white rice or peas ‘n rice with coleslaw and plantain on the side or with a few slices of Johnny cake.
BAHAMIAN CURRIED LOBSTER
Lobster anyway is delicious so marrying it to curry is just fabulous.
4 Tbsp. Curry powder
1 large Ripe tomato, chopped
6 Tbsp. Butter
1 large Onion, sliced
1 cup Meat stock or water
Salt to taste
Pepper to taste
Pour cooking oil into frying pan. Add onion and sauté until soft. Add curry powder and cook about 5 min. Add tomato and continue cooking for a few minutes. Add lobster, seasonings and stock or water. Simmer for 30 min. Serve with boiled rice or cooked noodles. Serves 4 to 6.
BAHAMIAN SHRIMP STIR FRY
When you think Bahamas what do you think of first? If you said Seafood give yourself an extra shrimp.
1 lb 16/20 Shrimp
3 oz Sesame seed oil
4 oz Button mushrooms
2 oz Onions
4 oz Broccoli
1 oz Soy sauce
2 oz Corn Starch
Put wok fire. Heat until it reaches smoking point. Add oil and shrimps. Toss until cooked then add mushrooms and onions. Cook until onions become translucent, add broccoli and sauces. Bring to a boil. Thicken with cornstarch.
BAHAMIAN SEAFOD FIESTA
In the Islands of the Bahamas we can make a meal a party. You will enjoy this dish so invite some friends and family over and have a party!
1 lb Grouper Fillet, 6-8 pcs strips
1 lb Snapper fillet, 6-8 pcs strips
1 lb Shrimp, diced
8 oz Lobster meat, 12 diced pcs.
2 med Carrots, julienne (1” length/ ¼ “ strips)
1 med Green pepper, julienne
2 cups Purple cabbage, julienne
2 cups White cabbage, julienne
1 large Onion, julienne
1 cup Mango segments
4 pcs Lemon segments
½ cup Orange segments
1 Lrg Plantain, sliced
1 ½ cup Water
½ Goat Pepper (Scotch bonnet)
Salt & Pepper
Sauté mango segments in oil and pour mango puree into saucepan with water. Season to taste with goat pepper, salt and pepper.
Sauté lobster, shrimp, snapper and grouper with crushed garlic. Cook 5 minutes then add vegetables except plantain and stir fry until cooked. In frying pan and ½ cp of oil fry plantain slices until crispy. Serve Seafood with plantain in mango sauce.
BAHAMAS TREASURE CAY CRAWFISH CASSEROLE
Truly a mealtime treasure this dish includes the most treasured seafood from Bahamian waters.
½ cup Butter
3 tbsp Onions, minced
½ cp Flour
1 quart Cream
½ cup White wine or Sherry
4 cups Crawfish, cooked and diced
2 tbsp Lemon juice
3 cans Artichokes hearts, cut up
2 cup Shell pasta, cooked and drained
2 cups Gruyere or Swiss cheese, grated Salt and Pepper, to taste
Sauté onions in butter until golden brown. Add flour and cook until flour is pale yellow. In a separate saucepan heat cream to boil and add to onion mixture, stirring well. Return to heat stirring until mixture boils. Reduce heat, add wine, salt and pepper. Add remaining ingredient except cheese. Pour into a 6 quart casserole, sprinkle cheese over top, sprinkle paprika if desired. Bake at 350º for 25 – 30 minutes.
2 – 3 lbs. Uncooked Seafood (Crabmeat, lobster, shrimp or firm fish fillet) 2
¼ cups Soft white bread crumbs
2 tbsp . Curry Powder
Salt and pepper
1 Hot pepper
1 cup Onion (coarsely chopped)
1 tsp Fresh ginger root (finely diced)
1 clove Garlic (finely diced)
½ cup Tomatoes (coarsely chopped)
¼ cup Cooking oil
1 cup Water
2 tbsp. Butter
1 medium Carrot (diced)
Heat oil in large skillet. Sauté tomatoes, onions, garlic, carrots and curry powder stirring repeatedly to avoid burning. Add seafood and allow to brown lightly. When using fish Fillet (sprinkle with salt, pepper and lemon juice and allow to marinade for a few minutes before cooking) gently turn to avoid breaking the portions. Add water slowly and bring to a boil. Cover and reduce heat. Add butter just prior to completion.
Serves 4 – 6.
This dish is wonderful over a plate of fluffy white rice, peas ‘n rice with plantain, coleslaw or avocado green salad or pasta and garlic bread.
BAHAMIAN COCONUT WATER
Man, you have not enjoyed a drink until you’ve had a chilled glass of Bahamian Coconut water.
5 med-lrg Coconuts
2 can Sweetened Condensed milk
Gin, to taste (optional)
Using a machete or kitchen cleaver chop through the top of the coconut until you shell. Clear the hair. There should be two to three hole impressions in the shell. Take a sharp slender object such as a knife or screw drive and pierce the shell. Drain water into a pitcher. Pour sweetened condensed milk into pitcher and mix well, sweeten to taste. Cut coconut open: if meat is jelly, scrape out with a spoon and add to coconut water. If meat is thick and soft; cut into chuck and add to coconut water. If meat is hard set aside to use in Fresh Coconut Cake, Coconut Tart or other coconut recipes. Chill before serving.
“SWITCHER”– BAHAMIAN LEMONAD
In the old days it was common to see the older folks sitting on the porch talking and telling stories while everybody enjoyed an ice chilled peach can of switcher. Cool and refreshing I’d say.
1 Sour Orange Sugar to taste Ice
In a pitcher squeeze the juice of lemons, limes and sour orange, add water. Sweeten to taste. Serve over ice.
BAHAMAS SUNSET PUNCH
Like the sky at a summer sunset that soothes the soul as it goes down, so this drink soothes the thirst as it goes down.
1 lrg can Pineapple juice
1 lrg can Orange juice
2 cups Grenadine
1 lrg can Cranberry juice
2 cups Pink grapefruit juice
Combine ingredients and adjust to taste. Serve over ice.
AUNTIE RIE BENNY CAKES
½ pound Benne seed (Sesame seed)
2 cups Sugar
1 cup Water
1 tsp Orange peel grated ½ cup peanut
Place Benny in a deep frying pan or pot, make sure the bottom of the pot is dry. Over medium heat continuously stir, until evenly browned (approx. 5 minutes). In a separate sauce pan combine sugar and water and bring to a boil for about 17- 20 minutes or until sugar coat the pot. Add parched Benny, grated orange peel and peanuts to the sugar mixture, stirring constantly with a wooden spoon to keep it from burning. Simmer until mixture coats the spoon and is golden brown. Use a round tablespoon to drop Benny unto a wet counter top or greased cooling pan. Allow to set firm and cool.
Benny cakes are a wonderful dessert for Christmas and also make great Christmas stocking stuffer. These can be addictive so make sure you have a back-up batch in the kitchen. It is a quick and easy recipe that your children will enjoy making year round.