We love Bahamian food and our friends Gayle, Sarah and Joe brought us Conch from the Bahamas. We cooked up a traditional dinner of conch fritters, peas and rice, and fried plantains. The next day Jonny made conch ceviche! It is fantastic! We love sharing these recipes with you. Of course I forgot to take pictures – again. The Bahamas are known for lobster and conch. Here is Jonny after a lobster dive in the Bahamas!
BAHAMIAN PEAS & RICE
1T vegetable oil
2 onions, finely chopped
1 celery stalk, finely chopped
2 green peppers, finely chopped
1 lobster tail
1 can pigeon peas
2 oz tomato paste
1 qt water
2 cloves garlic, finely chopped
1 sprig of thyme, finely chopped
1 sprig of parsley, finely chopped
Salt & Pepper to taste
Hot sauce or hot pepper to taste
1 lb of white rice
Saute the onion, celery and green pepper, add lobster, peas and tomato paste. Add the water and bring to a boil. Add remaining ingredients. Cook covered at low heat for 20 minutes. Serve hot, Serves 8.
1T cilantro, chopped
1T red onion, heaping, finely chopped
1/2 of one Serrano pepper, no seeds
1 small conch, diced, not pounded
Juice the fruit and mix together. Let sit overnight. Serves 2.