Favorite Bahamian Recipes

My Daddy’s love language is cooking. And whenever we’re in town, he makes it a point to have delicious, home-cooked, Bahamian meals for us to enjoy. He’s graciously agreed to be my guest blogger today, sharing some of my favorite Bahamian recipes.

Hello everyone, I’m Kirk, and I’m excited to share some of Ebony’s favorites and a little bit of Bahamian culture – via food – with you.

The first meal I prepared was crab ‘n rice, baked lobster tails, and coleslaw. This is a traditional Bahamian Sunday dinner so it was fitting the kids and grandkids arrived on a Sunday afternoon. The English peas were added especially for the grands since this is a vegetable they eat frequently at home. All measurements are estimates, as real cooks don’t measure. 🙂

Crab ‘n Rice Ingredients

  • 6 large {mangrove} crabs
  • ¼ cup of Wesson oil   
  • 1 small onion, sliced
  • 1 finely sliced celery stalk 
  • ¼ cup large green sweet pepper, sliced
  • 2 finely chopped garlic cloves
  • 1 cup of diced tomatoes
  • 2 branches of thyme leaves 
  • 1 tsp salt
  • ½ tsp of ground black pepper
  • 2 tsp of tomato paste
  • 4 cups of long-grain rice

Crab ‘n Rice Preparation

  • Clean the crabs, placing the crab fat in one bowl. Break the bodies in half and place them in a separate bowl along with the claws.
  • In a medium-sized pot, heat the oil, then add herbs, vegetables, and tomato paste.
  • Stir continuously.
  • Once everything is caramelized, add crab bodies and claws.
  • Add 6 cups of water, stir, and let it come to a boil.
  • Taste for seasoning; add more salt and pepper if needed.
  • Add 4 cups of long grain rice. Cook on medium temp until water is dissolved approximately 10minutes.
  • Stir the pot and cook on low temperature for another 10 mins or until rice is fully cooked. 

Serves 10.

Garlic Butter Lobster Tails Ingredients

  • 8 medium-sized lobster tails
  • 1 stick of unsalted butter
  • ¼ tsp of salt
  • ¼ tsp of ground black pepper
  • A dash of Old Bay seasoning
  • A dash of garlic powder
  • A dash of onion powder   
  • Juice of 1 lemon

Garlic Butter Lobster Tails Preparation

  • Preheat the oven to 400 degrees.
  • Clean the lobster shells and cut them in half, but do not separate the halves. Set aside.
  • Melt the butter and pour into a bowl.
  • Add the seasonings and lemon juice to melted butter and mix well.
  • Brush seasoning mix over the lobster tails.
  • Place lobster tails in a baking dish and bake for 20 minutes.

Serves 8.

Grouper Fingers Ingredients

  • Medium-sized grouper fish
  • ½ lime
  • ¼ tsp salt
  • ¼  tsp red pepper flakes
  • ¼ tsp onion powder
  • ¼ garlic powder
  • ¼ tsp ground black pepper
  • ¼ tsp salt.
  • 2 cups all-purpose flour 
  • 2 eggs

Grouper Fingers Preparation

  • Preheat oil in a deep fryer.
  • Clean and filet grouper into rectangular pieces (“fingers”).
  • In one bowl, combine freshly-squeezed lime juice, salt, and red pepper flakes. Pour over the grouper fingers.
  • In another bowl, combine flour, black pepper, and salt.
  • In a third bowl, beat eggs together and add onion powder and garlic powder.
  • Coat the fingers in the egg mixture, then with the flour mixture, and fry until they are golden brown.
  • For extra crispy fingers, recoat in the egg then flour mixtures, and fry again.

Serves 8-10.

Next, let’s take a look at stew conch (pronounced “konk”) and grits. This is a typical breakfast dish, though you could also enjoy it for dinner.

Stew Conch Ingredients

  • 12 medium conchs
  • Freshly squeezed lime juice for wash
  • salt for wash
  • 4 cups of water for wash
  • 2 tbsp. Wesson oil 
  • 1 cup of flour
  • 1 small finely chopped onion
  • ¼ large green sweet pepper
  • 1 stalk of finely sliced celery
  • 2 finely chopped garlic cloves
  • 2 sticks thyme
  • 1 tbsp. tomato paste
  • 2 chopped carrots
  • 1 medium sweet potato cut into small pieces
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Stew Conch Preparation

  • Skin conch, and clean with a lime juice/salt/water combination.
  • Tenderize the conch, cut it into bite-size pieces and scald it in boiling water for 5 minutes.
  • In another pot, heat the oil, then stir in flour, herbs and vegetables, and tomato paste.
  • Add conch and conch water.
  • Stir well.
  • Add carrots, sweet potato, red pepper flakes, salt, and black pepper. Cook for an additional 10 minutes.
  • Serve over grits.

Serves 4-6.

Finally, let me introduce you to conch salad. This raw, shellfish dish is considered a Bahamian delicacy. It has several variations. The basic version with onions and lime called scorched conch is my son-in-law’s favorite. But traditional conch salad is Ebony’s number one. Here’s how it is prepared.

Conch Salad Ingredients

  • 2 medium conchs
  • ¼ cup diced onion
  • ¼ cup green bell pepper
  • ¼ cup celery
  • ¼ cup tomatoes
  • ¼ cup cucumbers
  • Red hot bird eye pepper to taste
  • ¼ goat pepper
  • Juice of 4 lemons
  • Juice of 1 large orange
  • Juice of 1 large grapefruit

Conch Salad Preparation

  • Skin the conch and cut into small pieces.
  • Add finely diced onion, green pepper, celery, tomatoes, and cucumber.
  • Make a spicy citrus sauce using the red hot bird eye pepper, got pepper, lemon juice, orange juice, and grapefruit juice.
  • Mix everything together in a large bowl.

Serves 1.

This ends your taste of Bahamian culture and my first official guest blog post. I encourage you to visit our little archipelago and try these for yourself!

Thanks for sharing your recipes, Daddy! You’re the best! ❤️

Da Pig Beach / Baha Mar / Baha Bay at Baha Mar / Favorite Bahamian Recipes

As a full-service travel agent, I would love to be of assistance to you. I am passionate about what I do and pour that energy into crafting perfectly planned itineraries for you. Email ebony@familytraveladventuresllc.com to learn more.

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