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Bahamas Recipes

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Recipes on this page:

Sorrel Drink

Ingredients:

8 cups of water
1 pound of sorrel
1/2 teaspoon of spice
4 to 5 heaped tablespoons
-of sugar

Directions:

Use a knife to cut off the fleshy top
of each sorrel and place them into a
jug of water.

Next add the spice, stir the mixture
and allow it to set for at least one
day in the refrigerator.

Finally, strain and sweeten sorrel
drink. Enjoy!

 Coconut Bread/Sweet Bread

Ingredients:

1/2 cup of milk
1/4 pound of mixed peel
1/2 teaspoon of nutmeg
1 teaspoon of spice
1/4 pound of cherries
1/4 pound of plain flour
1 pound of grated coconut
1 3/4 pounds of brown sugar
1/4 pound of seedless raisins
12 teaspoons of baking powder
1 table spoon of mixed essence
1/2 pound of margarine
1/4 pound of shortening
1/2 teaspoon of salt

Directions:

First cut the cherries into small pieces and
combine everything except the milk, margarine
and shortening, in a large bowl with a large
wooden spoon can be used.

Melt the shortening and the butter then pour
into the mixture including the milk and mix.
Continue on mixing with the addition of small
quantities of water until a moist mixture is
achieved.

In five 8 by 4 baking pans spoon in mixture
and smooth the tops with the back of a moist
spoon sprinkle some sugar on them. Next Bake
at 300 degrees for about 60 minutes or until
a skewer comes out clean.

Conkies

Ingredients:

-1/4 butter melted
2 cups of sugar
2 teaspoon of nutmeg
1 pound coconut grated
2 teaspoon essence (mix)
2 teaspoon cinnamon /spice
4 pounds ripe pumkin grated
2 cups of corn flour (local)
-cherries, raisins (optional)
1 cup sweet potatoes grated
-singed banana leaves cut into 8
-by 8 squares.

Directions:

Mix all of the ingredients thoroughly
and place one spoonful of the mixture
on each of the leaf. Finally, fold in
parcel steam until cooked

 Stewed Conch

Ingredients:

Water
1/2 cup of flour
1/4 teaspoon thyme
3 medium sweet potatoes,
-peeled & cut in quarters
1 small onion, chopped fine
1 cup fresh tomato, chopped fine
-or 1 to 2 tablespoons tomato paste
3 medium Irish potatoes, peeled and
-cut in half salt & pepper to taste
1/2 to 1 oz. salt pork or 1/4 cup bacon
-drippings or 1/4 cup vegetable oil.
1 tablespoon butter or margarine
-(optional)

Directions:

First clean 6 average size conch, then
remove the skin and pound the fish with
a metal mallet until they are very thin
and comes apart.

Put the conch into a sauce pan and just
cover with 5 cups of water then parboil
uncovered for about 40 to 45 minutes or
until tender.

Watch closely so that the water does not
boil over using a slotted cooking spoon,
skim off the froth as it forms.

If unable to watch constantly, add the
butter or margarine to prevent frothing
and boiling over.

Most of the water will be boiled away.
Chop the salt pork in small pieces and
fry in a heavy skillet.

Add the flour cook & stir until golden
brown. Add the onion, fresh tomatoe or
tomato paste and thyme; mix well.

Now stir in water or (more if desired)
to the flour mixture, stirring with a
French whip to prevent any lumps from
forming, now simmer for about 15 min.
stirring occasionally

Add the conch, vegetables and seasoning
bring to a boil, cover & cook for about
15 to 20 minutes without lifting cover.

Note: This dish tast yummy served with
grits or Johnny cake.

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