Culinary Adventures with Camilla

We're entering the 'B's - of this Cooking Around the World adventure - with a Bahamian dinner. Jake is even getting into the spirit of this adventure. We're listening to Caribbean steel drums. Sweet. 'The Bahamas' is actually the Commonwealth of the Bahamas and is comprised of more than three thousand islands, cays, and islets. Like most Caribbean nations, they have numerous recipes for conch. Conch chowder, conch fritters. Since we had just done the conch fritter from Antigua, and it was too warm for soup, I kept looking for inspiration. We ended up making a Cauliflower Custard . We topped the custard with Crayfish Curry. And though this dish is a complete fabrication on my part, i.e., not to be found in any compendium of Bahamian recipes,  I think the flavors melded with the rest of our meal. I whipped up a green papaya-mango salad: shredded green papaya, julienned greenish mango (not totally green, but not ripe either), diced red bell peppers, tossed...

  A firm believer in cooking what you have on-hand, I had an open, unripe green papaya - you can read about my Antingua papaya pie disaster - some fresh yellowtail from a friend, and leftover coconut rice. Some researching into savory dishes that utilize green papaya and I came up with this... 4 cloves of garlic, peeled and minced 1 finger-sized piece of fresh ginger, peeled and minced 3 potatoes, washed and cubed 1 green papaya, peeled and cubed 1 t ground curry powder 1/2 t ground cumin 1/2 t ground paprika dash of cinnmon 1/2 t fennel seeds 1 can of coconut milk 1 C water 2 filets of yellowfin tuna (or whatever fish you have), cut into cubes 2 C leftover brown basmati coconut rice with peas (or whatever rice you have available) rough-chopped cilantro for garnish In a large flat-bottomed pan, brown the garlic and ginger in a splash of olive oil. Add the potatoes and green papaya. Cook till they begin to soften. Add spices, coconut milk, and water. Bring to a boil, ...