Real Pigeons? (Week 38 - Bahamas)

The soup split us. I liked it, my son didn’t and husband was 50/50; it was the lime that put my son off and made my husband think what he did. I should imagine it would be nice without the lime, but then it wouldn’t be Souse! The Pigeon Beans caused amusement, purely for their name; they didn’t taste too bad but I think we would have preferred them if I hadn’t done them as a ‘main’ and did them as a side. Hindsight is always helpful! I would make the pineapple tart again, but with changes; my tin was too small for the amount of pastry – even though I reduced the amount I made. The pastry base was too thick, as was the edge. The flavour worked better than we thought it had and it was even nice cold.

Cooked with score (out of 100):

Chicken Souse........................................60

Johnny Cakes.........................................76

Pigeon Beans.........................................68

Pineapple Tart........................................73

Grilled Mahi Mahi..................................78

Wanted to cook:

Conch Chowder

Sweet Potato Soufflé 

 

Chicken Souse

www.islandflave.com

5 lbs portion chicken wings

1 onion

8 lemon/Lime "big sour" (your desired amount)

1/4 lemon Juice

pepper (your desired amt)

all-spice (your desired amt)

1/2 tsp salt (your desired amt)

1 carrot

1 stick of celery

2 Irish potatoes (if desired)

 

Directions

1. Clean portion wings in vinegar and warm water.
2. Place wings into pot containing and 8-10 cups of water. (this will ensure that all remaining oils and other particles are removed) let wings boil for about 5-8 minutes.
3. Remove from pot and place into a bowl containing cool water, rinse well with water and lemon juice. Place wings into pot with about 8-10 cups of water or until wings are completely covered.
4. Slice onions, pepper, celery, carrots, and potatoes. Add salt, onions, celery, lime , pepper, lemon juice and all-spice seeds. (Boil for about 45 minutes). Add potatoes and Carrots.
5. Boil for another 15-20 minutes. Serve with home made bread or johnny cakes if desired.
    

 

Grilled Mahi Mahi

Source: Thefishingfoodie

Serves 2

Mahi Mahi fillets (I used Halibut)

2 Cloves chopped fresh garlic

2 Limes juiced

4-5 Green onions chopped

1/4 Cup olive oil

1 Anaheim chili chopped

1/2 Cup chopped Cilantro (Coriander)

1/2 tbsp Cumin

1/2 Cup white wine

1/2 tbsp Salt

 

1. Mix all the ingredients together and pour over the Mahi Mahi fillets in a glass baking dish or plastic bag and refrigerate for about an hour. 
2. Remove fillets from marinade and grill over medium heat until just cooked through (about 3-4 minutes per side).  Do not overcook the fish or it will dry out
    
   NB: Mahi mahi is a flavourful, dense, firm fish that can be found in fillets or steaks. This rich fish is called dolphin in some parts of the world, though not in the family of dolphins that are mammals. To eliminate possible confusion, it has become known by its Hawaiian name mahi mahi, which means strong. In other parts of the world it is known as Dorado, which is its actual scientific name. Halibut (cod) any firm fleshy white fish will substitute.

 

Johnny Cakes

Ingredients

2 cups flour

1/2 cup of crisco shortening

1/2 teaspoon of salt

3 teaspoons baking powder

1/2 cup milk 

Directions

1. Sift flour, salt, and baking powder.
2. Cut in the shortening with a knife and add milk. Mix lightly and press in a pan.
3. Bake at 350 degrees until light brown for about 30 minutes.
    
   NB: Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha. Vegetable shortening gives the scones and also pastry a flaky texture which butter cannot replicate. It is usually used in combination with butter to give the best combination of flakiness and flavour. Vegetable oil is not a great substitute as it is too liquid and so cannot be rubbed or cut into the flour. Lard is the best substitute if you don't mind animal fats. If you can't get any of these then butter can be used but the texture of the scones will be slightly different. Baking soda is known as bicarbonate of soda in the UK
    
    

Pigeon Beans

1 cup pigeon peas (can substitute Black-eyed peas)
2 whole cloves garlic
5 sprigs of fresh thyme
2 cups rice
1 red pepper, diced
2 scallions chopped
1/2 cup of cut bacon
1 tbsp of tomato paste
salt and pepper to taste

 

Directions

1. Boil peas in medium saucepan with 5-6 cups water. Cook peas 45 minutes or until tender and set aside.
2. Fry bacon in a medium pot with scallions, garlic, and red pepper.  Sauté for 3-5 minutes and add salt, pepper, thyme, and tomato paste.
3. Add peas and along with 4 cups of the water used to boil the peas. Bring to a boil and add rice.
4. Reduce heat; cover tightly, and cook until most of the water has evaporated.

 

Pineapple Tart

Ingredients

2 Tins crushed pineapple or 4 cups fresh crushed

1 ½ cups Sugar

½lb Margarine

6tsp. Baking Powder

6 cups Flour

1 egg

1 cup Cream

1 ½ cups sugar

 

Method:

1. Boil pineapple and sugar together for 15 min. and set aside.
2. Pour flour into a mixing bowl; mix in salt, baking powder and 1 cup of sugar. Make a hole in the middle: add egg, margarine, cream and mix well.
3. Gather dough together with fingers and press into a ball. Turn on lightly floured board and knead.
4. Divide dough in half, roll out portion and line a well-greased pie pan (standard size). Fill with already prepared filling.
5. Roll out remainder of dough & cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern.
   Bake at 350 degrees F. for 1 1/2 hrs. or until golden brown
    

Conch Chowder

Ingredients:

4 Medium conchs (or lobster)

1 Stalk of celery

1 Can of celery soup

2 tsp of thyme

2 Medium potatoes

2 tbsp of A-1 sauce

2 large carrots

2 tbsp of Worcestershire sauce

1 large onion

 

Directions

Bruise and boil conchs and Cut into small pieces. Fry out onion and celery in 1 tablespoon oil. Add sauces, water, and remaining ingredients. Boil for 1 hour.

 

Sweet Potato Soufflé

3 cups cooked mashed sweet potato
3 tbsp butter
1 cup milk
1 tsp salt
1/2 tsp black pepper
2 eggs (separate yolk and whites)
marshmallows (optional)

 

Directions

1. Add seasonings, butter, and milk, to well mashed sweet potatoes. When thoroughly blended stir in beaten egg yolks, then add beaten egg whites.
2. Pour into a dish and bake in an oven until firm, about 300-350 degrees, 30 minutes. When it is almost cooked, add marshmallows on the top.

“The Bahamas are a necklace of islands and tiny cays stretching 500 miles in glittering blue Caribbean waters.” What a stunning description, of a country. The Bahamas, 700 islands and 2,400 cays, dot the Atlantic Ocean from Florida almost to Haiti. Only 30 of the islands are inhabited. When Christopher Columbus first set foot in the New World on San Salvador in 1492, the Arawak Indians were the only inhabitants there. Today, about 85 percent of Bahamians are of African heritage. New Providence, one of the smallest of the major islands, is home to almost 70 percent of the population. The Bahamas takes in more than three billion dollars annually from nearly four million tourists. International banking and investment management augment the economy, with more than 400 banking institutions from 36 countries.

Travel.nationalgeographic.co.uk

CUISINE

To imagine the food of the Bahamas, think of all that the sea has to offer, cross it with English and African traditions, and season with the hot spices typical of the Caribbean. This is how pigeon peas and rice come to be on the same menu as conch fritters, and sturdy fish and grits make a typical breakfast. Unique to the Bahamas is souse, (pronounced 'sowse') a soup of 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. Queen conch, (pronounced 'konk') the large ocean mollusk, 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 can also become chowder, salad, stew, fritters, or deep-fried cracked conch. Islanders enjoy snapper, grouper, Bahamian 'rock lobster', which 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.  Bahamians use lots of coconuts, and mangoes, breadfruit, pineapples, and papaya.

Most local drinks are based on rum, but Bahamians are also proud of Kalik, their national beer. The Bahamian refresher of choice is coconut water (not the heavier, fattier coconut milk) blended with sweet milk and gin. There is also a drink called Switcher, made with local limes; those who have had it swear that it tastes better than any other citrus drink.

 Bahamasgateway.com