Real Bahamian Recipes

8/14/2019 Real Bahamian Recipes

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Real Bahamian Recipes Page 1
http://hop.clickbank.net/?dotcommom/assasin360


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DEDICATION

I would like to dedicate this ebook,my first ebook,

to my wifeSamra HallAnd my my young son

Anthony Hall.

They have been an unwavering source ofinspiration and my number one reason for creating this ebook.


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FOREWORD

This is my first ebook; I created this ebook in about a week.

I also e-published and marketed this ebook using techniques I learned

from the following ebooks

Also

Self-publish at the Speed of ThoughtA Cheap and Easy Guide To Self-publishing eBook

Your eBook Daily Marketing Plan

The three ebooks immediately above are a part ofthe Free2Sell ebook package.

You can purchase and download the entire 46 ebook package (with fullresell rights and predesigned webpages) from my website for only $40.

http://www.bsmbahamas.com/free2sell/index.html
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Appetizers

Vegetable Fritters

Conch Fritters

Citrus Glazed Chicken Wings

Conch Salad

Seafood Chowder

Fish Chowder

Conch Chowder

Baked Crab

Peas 'N Rice

Pigeon Peas Soup & Dumpling

Dumplings

Carrot Walnut Salad

Conch Soup

Macaroni & Cheese

Sweet Potato Casserole


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*~CONCH FRITTERS*~

4 fresh conchs, finely minced

1 green pepper, chopped

1 red pepper, chopped

2 celery stalks, chopped

1 onion, finely chopped

1 egg, slightly beaten

1- cups all- purpose flour

3 teaspoons baking powder

teaspoon salt

Dash of pepper & oil for deep-frying

Combine ground conch with chopped vegetables. Add egg. Mix flour, baking powder andsalt; add to conch mixture. Season to taste. Form into balls 1 to 2 inches in size. Heat oilin a deep skillet to 375 degrees. To prevent cooling the oil too quickly, drop one fritter at

a time into the pan, waiting a few seconds before adding additional fritters. Fry 3 to 5minutes until golden brown on all sides, turning the fritters as they rise to the surface.

Drain on paper towels. Serve with Key Lime Mustard Sauce .


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*~ASSORTED VEGETABLE FRITTERS~*

1 small eggplant, sliced

1 zucchini cut in - inch slices

1 small cauliflower, separated into flowerets

1 recipe Thin Fritter Batter with 1 or 2 tablespoons additional liquid, if neededCooking oil

Almond leaves (or other greens, optional)

Prepare eggplant by slicing into - inch slices. To remove bitterness from this otherwisedelicious vegetable, lay slices onto a board and sprinkle the tops of each slice with salt.

Let stand for 30 minutes. When time is up, wipe off excess salt and soak slices in a bowlof water for about 10 minutes. Remove eggplant from water, drain on paper towels; and

then dip in fritter batter, one piece at a time. Hear oil to 375 degrees. Using a slottedspoon, drop several slices into hot oil and fry until browned on one side, then turn and

brown on other side. Remove and drain on paper towels. Place on ovenproof platter andkeep warm in low oven until other fritters are finished. Dip the remaining vegetables into

batter and fry as above. Serve on almond leaves with a favorite vegetable sauce.

Serves 6 -8


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*~Key Lime Mustard Sauce~*

1 cup mayonnaise

5 tablespoons Dijon mustard

1 onion, finely chopped

1/3 cup Key Lime juice

Salt and pepper to taste

Combine mayonnaise, mustard and lime juice. Add salt and pepper to taste. Serve with

seafood or as a dip for shrimp. Makes 1- cups.

Serves 6


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*~FISH CHOWDER~*

Ingredients2 lbs boneless grouper

1 medium onion, chopped

2 ribs celery, chopped1 medium bell pepper, minced2 medium chopped potatoes

4 cups diced tomatoes5 cups fish stock

tsp thyme tsp allspice

2 Scotch Bonnet chile1 bay leaf

1 tbsp lime juicesalt and pepper to taste

1 tbsp seasoning salt

Directions1. Dice the fish into approximately inch pieces and place in mixing bowl

2. Marinate with lime and spices and place in fridge for 2-3 hrs3. Bring fish stock to a boil

4. Add all ingredients and simmer for 1 hr, stirring occasionally

Cooking time: 1 hrServes: 6


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Main Courses

Chicken Cashew

Curried Lobster

Stew Shrimp

Chicken Curry with Coconut

Boiled Fish

Grilled Fish

Mahi Mahi

Steamed Fish

Grouper Fingers

Chicken Curry Sauce

Coconut Lime Fillets

Chicken Souse

Tropical Salsa

Boiled Crawfish with Tomato Sauce

Cracked Conch


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*~BOILED CRAWFISH with TOMATO- MAYONNAISE SAUCE~*

1 quart water

1 tablespoons salt

4 crawfish tails, 10 - 12 ounces each

2 tablespoons butter

1 tablespoon onion, finely chopped

1 garlic clove, finely chopped

cup mayonnaise

1 tablespoon mustard

1 tablespoon lime juice

Heat water and salt to boiling. Add crawfish. Reduce heat and simmer about 10 minutes.Cool crawfish in pot or add ice for quick cooling. Remove and mince crawfish. In a

saucepan, heat butter; saut onion and garlic until onion is translucent. Stir in mayonnaiseand mustard. Add minced crawfish and heat through. Stir in limejuice. Scoop the mixture

into crawfish shells. (serve with Tomato Mayonnaise Sauce next page)

Serves 6


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DesertsBanana Bread

Johnny Cake

Coconut Tart

Benny Cake

Guava Duff

Bahama Bread Pudding


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*~BANANA BREAD~*

1- cups flour

2 teaspoons baking powder

teaspoon baking soda

teaspoon salt

1/3 cup shortening

2/3 cup sugar

2 eggs, well beaten

1-cup ripe bananas, mashed

Sift flour, baking powder, soda and salt. Cream shortening with sugar. Add eggs andbeat. Add flour mixture and bananas alternately. Bake in a greased 9 x 5 x 3- inch loaf

pan at 350 degrees for 60 minutes.


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Drinks

Banana Hop

Bahama Mama

Bahama Royal

Goombay Smash

Nassau Sherry Cocktail

Bahama Yellow Bird

Pia Colada


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*~BAHAMA MAMA~*

1- ounces rum

1 ounce Crme de Cassis

3 ounces orange juice

3 ounces pineapple juice

ounce lemon juice

ounce Angostura Bitters

Dash of Grenadine Syrup

Dash of nutmeg

Shake well and serve in a tall glass.

Drink Responsibly!

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Real Bahamian Recipes