Muffins recipes

National dish of Bahamas

flag of Bahamas

  • Independence: 10. 7. 1973
  • Capital: Nassau
  • Official language: English
  • Population: 353 658
  • Area: 13 878 km2
  • International code: BS
  • Currency: Bahamian dollar (BSD)
map of Bahamas

Crack conch with peas and rice

Ingredients:

  • 1 lb conch or 1 lb crayfish
  • 1 lb prepared tempura batter
  • 2 -4 cups water
  • 1 lb flour
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 fresh thyme
  • 1 egg (beaten)
  • 1 cap pigeon peas
  • 1 1/2 cups rice
  • 1 medium onion, diced
  • 1/2 cup tomato paste
  • 1/2 small ripe tomato, chopped
  • 2 slices bacon or 2 slices salt pork, diced
  • 2 teaspoons fresh thyme
Crack Conch (Crayfish) With Peas and Rice is national food (dish) of Bahamas

Instructions:

Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency. Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown. Fry bacon or salt pork in a large pan with a tight-fitting lid. Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste. Next, add 3 cups of water to the mix and bring to a boil. Next, add rice and stir. Cover and cook on medium heat for about 30. minutes or until rice is tender and water is absorbed. Serve with the conch/crayfish.

Info:

The cuisine of The Islands of The Bahamas is never, ever bland. Spicy, subtly and uniquely flavoured with local meats and produce, more than any other cuisine in the Caribbean, Bahamian cooking has been influenced by the American South. Although virtually every type of international food can be found in The Bahamas,  you won't have any difficulty finding restaurants serving Bahamian cuisine and fresh local seafood at reasonable prices. Seafood is the staple of the Bahamian diet. Conch (pronounced 'konk') is a large type of ocean mollusc that has firm, white, peach-fringed meat. Fresh, uncooked conch is delicious; the conch meat is scored with a knife, and lime juice and spices are sprinkled over it. It can also be deep fried (which is called 'cracked conch'), steamed, added to soups, salads and stews, or made into conch chowder (soup) and conch fritters. The Bahamian 'rock lobster' is a spiny variety without claws that is served broiled, minced or in salads. Other delicacies include boiled or baked land crabs, which can often be seen running across the roads after dark. Fresh fish is also a major part of Bahamian cuisine - a popular brunch is boiled fish served with grits which is often the most delicious way to enjoy a fresh catch. Stew fish, made with celery, onions, tomatoes and various spices, is another local speciality. Many dishes are accompanied by pigeon peas and rice (the famous peas 'n' rice served throughout the Caribbean), along with spices, tomatoes and onions. Peas also feature prominently in the wide array of fragrant Bahamian soups: pea soup with dumplings and salt beef, and the familiar split pea and ham soup are just two of the many pea-based broths. One soup unique to the Caribbean and The Bahamas is souse (pronounced 'sowse'). Its only ingredients are water, onions, lime juice, celery, peppers and meat - no thickeners are added. The meat added to a souse is often chicken, sheep's tongue, oxtail or pigs' feet - giving the souse a delicious, rich flavour.

 
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