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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!

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