Andros Crab & Rice By Chef Raquel Fox This is the most quintessential Bahamian dish, a rice so flavourful, “you’ll want to eat the spoon!” Andros is the largest island in the Bahamas (2,300 square miles), known as “The Land of Crabs.” It’s home of the annual crab festival and the birthplace of my grandmother, she made it best with the addition of coconut oil, earthy pigeon peas and salted beef. Make sure to simmer the stew slow and slow for a hearty meal that should be eaten with your hands for the best possible experience. Stewed Lobster/Shrimp with Okra Fungee By Chef Philman George This is a dish that highlights the culture and abundance of Barbuda, Antigua's sister island. In this recipe, I’m adding freshly shucked corn kernels as corn & rice is another favourite rice dish. Pumpkin & Rice is what I call a Bahamian old school recipe that is only homemade and not usually found in restaurants. In the family islands, the ingredients added to the rice are farm to table, what we eat is usually what is grown. Made with Tillamook's creamy unsalted butter, this cake is ultra rich and so so delicious! Try a slice with a scoop of Tillamook’s Vanilla bean ice cream to kick it up a notch! Head over to to find Tillamook products near you! Bahamian Pumpkin, Corn & Rice By Chef Raquel Fox Flavourful rice dishes are prevalent throughout the Islands of the Bahamas, it’s our celebrated African heritage. Praline Sweet Potato Cake By Eden Hagos The holidays are around the corner and that means it's time to to pull out your whisk and bundt pans- baking season has officially arrived! This decadent Sweet Potato Praline cake combines the best of all of our holiday favorites, from sweet potatoes to pecans and warm fall spices like nutmeg. You can replace the Tesmi spiced clarified butter with Ghee but it won't have same flavour as it's missing the spices). Note: This recipe calls for a few ingredients that can usually only be found at East African stores like Mekelesha spice, Korrarima spice, Tesmi (Kibbeh) and Berbere (be sure to get this spice from an East African vendor because the Berbere sold in mainstream stores doesn't compare!). Traditionally, we don't use recipes or measuring tools to make Ethiopian/ Eritrean food but this should help anyone who loves Doro wot recreate this special dish at home! This recipe serves more as guidlines so feel free to adjust as needed. This stew is served on special holidays and is a labour of love, so it's a special treat anytime doro wot is served. Doro Wot/ Tsebhi Doro ( Ethiopian/ Eritrean chicken stew) By Eden Hagos Learn how to make Doro wot also known as Tsebhi Dorho, a special Ethiopian and Eritrean chicken stew with boiled eggs.
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