Skip to main content

Bahamas: Cooking Around the World with Camilla (CATWWC)

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 with quince syrup, apple cider vinegar, and olive oil.


Whenever Dylan cooks, he really, really wants to make dessert. Thankfully I found a dessert that used very little sugar. It was light and airy. Perfect. Well, not perfect according to the boys; they wanted bigger servings of the Guava Mousse.


Since we were "in" the Caribbean, I decided we needed rum. Camilla's Bahamian Rum Punch = rum + guava juice. The thing about it: my consumption of it was inversely proportionate with my desire to blog about this tasty dinner!



Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.





This Knight of the Global Table Adventure is signing off for now. We're off to Bahrain next. I am very excited about their saffron-cardamom-rosewater coffee!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas