Bahamas
![](/images/johnnycake-photosHAUT.jpg)
- Details
- Category: Bahamas
Experience the comforting taste of the Bahamas with these delightful Johnnycakes. These golden-fried, slightly sweet cornmeal cakes are a staple in Bahamian cuisine and are perfect for breakfast or as a side dish. Crispy on the outside and tender on the inside, Johnnycakes are a wonderful accompaniment to a variety of dishes, capturing the heart and soul of traditional Bahamian cooking.
JOHNNYCAKES
DIFFICULTY: EASY
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Johnnycakes:
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 2 tbsp unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- Vegetable oil, for frying
INSTRUCTIONS ![](/images/DEJ2.png)
1) In a mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, salt, and baking powder.
2) Add the melted butter, milk, and vanilla extract to the dry ingredients. Mix until a dough forms.
3) Divide the dough into equal portions and shape them into round cakes, about 3-4 inches in diameter.
4) In a skillet, heat about 1 inch of vegetable oil over medium heat until hot but not smoking.
5) Carefully add the Johnnycakes to the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
6) Use a slotted spoon to transfer the fried Johnnycakes to a paper towel-lined plate to drain excess oil.
7) Serve the Johnnycakes warm as a side dish or breakfast treat.
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 180 kcal
Carbohydrates: 29g
Protein: 3g
Fat: 6g
Sugar: 5g
Sodium: 380mg
DURATION : 20 minutes ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
Enjoy Johnnycakes warm with butter, honey, or a drizzle of maple syrup. For a savory twist, you can serve them with ham, bacon, or fried fish.
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![](/images/nassau-grouper-photosHAUT.jpg)
- Details
- Category: Bahamas
Embark on a culinary journey with this delectable Nassau Grouper recipe that pays homage to the flavors of the Bahamas. The Nassau Grouper is marinated in a blend of Caribbean spices and herbs, then pan-seared to perfection, resulting in a dish that captures the essence of the tropical island paradise. Savor the taste of the sea with every flavorful bite of this Bahamian delight.
NASSAU GROUPER
DIFFICULTY: MODERATE
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Nassau Grouper:
- 4 grouper fillets (6 oz each)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground thyme
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 lime, juiced
- 1 tbsp fresh cilantro or parsley, chopped
INSTRUCTIONS ![](/images/DEJ2.png)
1) In a bowl, whisk together the olive oil, minced garlic, paprika, ground thyme, allspice, black pepper, salt, and lime juice to create the marinade.
2) Place the grouper fillets in a shallow dish and pour the marinade over them. Coat the fillets evenly with the marinade. Cover and refrigerate for about 30 minutes.
3) Heat a skillet or frying pan over medium-high heat. Remove the fillets from the marinade and shake off any excess.
4) Add the fillets to the hot skillet and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
5) Sprinkle chopped cilantro or parsley over the cooked grouper fillets.
6) Serve the Nassau Grouper hot with your favorite side dishes and enjoy the authentic flavors of the Bahamas!
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 280 kcal
Protein: 38g
Carbohydrates: 2g
Fat: 12g
Fiber: 1g
Sugar: 0g
Sodium: 430mg
DURATION : 45 minutes ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
For added depth of flavor, serve the Nassau Grouper with a side of coconut rice and steamed vegetables. Drizzle with a touch of fresh lime juice just before serving for a zesty kick.
![](/images/peas-and-dough-photosHAUT.jpg)
- Details
- Category: Bahamas
Experience the delightful taste of traditional Bahamian cuisine with this hearty Peas and Dough recipe. This classic dish combines tender pigeon peas in a flavorful coconut broth, served alongside soft doughy dumplings. Indulge in the comforting flavors of the Bahamas with every spoonful of this satisfying and comforting dish.
PEAS AND DOUGH
DIFFICULTY: MODERATE
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Peas and Dough:
- 2 cups dried pigeon peas, soaked overnight
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 scotch bonnet pepper, whole (optional)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water
INSTRUCTIONS ![](/images/DEJ2.png)
1) Drain and rinse the soaked pigeon peas. In a large pot, combine the pigeon peas, coconut milk, chopped onion, bell pepper, celery, minced garlic, thyme, paprika, and black pepper.
2) Add water to cover the peas by about 2 inches. If using, add the whole scotch bonnet pepper for flavor (it will be removed later).
3) Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the peas are tender. Stir occasionally and add more water if needed.
4) In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add water and mix until a soft dough forms.
5) Pinch off pieces of dough and shape them into small dumplings.
6) About 15 minutes before serving, remove the scotch bonnet pepper from the pea mixture if used. Drop the dumplings into the simmering peas, cover, and let them cook for about 10-15 minutes, or until the dumplings are cooked through and the peas have thickened into a creamy consistency.
7) Serve the Peas and Dough hot and enjoy the comforting flavors of the Bahamas!
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 350 kcal
Protein: 8g
Carbohydrates: 60g
Fat: 10g
Fiber: 8g
Sugar: 4g
Sodium: 380mg
DURATION : 2 hours (including soaking time) ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
For added flavor, serve the Peas and Dough with a side of fried fish or chicken. The scotch bonnet pepper adds a spicy kick, so adjust the quantity based on your preference for heat.
![](/images/peas-and-dumpling-soup-photosHAUT.jpg)
- Details
- Category: Bahamas
Warm up with the comforting flavors of the Bahamas with this hearty Peas and Dumpling Soup. This traditional dish combines tender pigeon peas in a flavorful broth, enriched with aromatic herbs and spices. The soft dumplings add a delightful texture to this nourishing soup, making it a perfect choice for a cozy and satisfying meal.
PEAS AND DUMPLING SOUP
DIFFICULTY: MODERATE
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Peas and Dumpling Soup:
- 2 cups dried pigeon peas, soaked overnight
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 scotch bonnet pepper, whole (optional)
- 6 cups vegetable or chicken broth
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water
INSTRUCTIONS ![](/images/DEJ2.png)
1) Drain and rinse the soaked pigeon peas. In a large pot, combine the pigeon peas, coconut milk, chopped onion, bell pepper, celery, minced garlic, thyme, paprika, and black pepper.
2) Add water to cover the peas by about 2 inches. If using, add the whole scotch bonnet pepper for flavor (it will be removed later).
3) Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, or until the peas are tender. Stir occasionally and add more water if needed.
4) In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add water and mix until a soft dough forms.
5) Pinch off pieces of dough and shape them into small dumplings.
6) About 15 minutes before serving, remove the scotch bonnet pepper from the pea mixture if used. Drop the dumplings into the simmering peas, cover, and let them cook for about 10-15 minutes, or until the dumplings are cooked through and the peas have thickened into a soup-like consistency.
7) Serve the Peas and Dumpling Soup hot and savor the heartwarming flavors of the Bahamas!
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 320 kcal
Protein: 9g
Carbohydrates: 60g
Fat: 7g
Fiber: 8g
Sugar: 5g
Sodium: 920mg
DURATION : 2 hours (including soaking time) ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
Pair the Peas and Dumpling Soup with a side of crusty bread or Johnny Cake for a satisfying meal. Adjust the level of spice by modifying the amount of scotch bonnet pepper used.
![](/images/coconut-bread1HAUT2.jpg)
- Details
- Category: Bahamas
Experience the delightful flavors of the Bahamas with this aromatic Coconut Bread. Made with grated coconut and warm spices, this sweet and moist bread is a beloved treat on the islands. Enjoy it as a snack, breakfast, or dessert, and let the tropical essence of coconut transport you to the beautiful beaches of the Bahamas.
COCONUT BREAD
DIFFICULTY: EASY
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Coconut Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup grated coconut (fresh or dried)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 2 large eggs
- 1 tsp vanilla extract
INSTRUCTIONS ![](/images/DEJ2.png)
1) Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2) In a large bowl, whisk together the all-purpose flour, granulated sugar, grated coconut, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3) In a separate bowl, mix the melted butter, coconut milk, eggs, and vanilla extract until well combined.
4) Gradually add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5) Pour the batter into the prepared loaf pan and smooth the top.
6) Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7) Allow the Coconut Bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
8) Slice and serve the Coconut Bread as a delicious tropical treat.
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 280 kcal
Carbohydrates: 35g
Fat: 13g
Protein: 4g
Sugar: 18g
Sodium: 250mg
DURATION : 1 hour (including baking time) ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
Serve the Coconut Bread warm with a spread of butter or cream cheese. For an extra burst of coconut flavor, sprinkle some additional grated coconut on top before baking.
![](/images/lobster-bisque-photosHAUT.jpg)
- Details
- Category: Bahamas
Indulge in the luxurious flavors of the Bahamas with this exquisite Lobster Bisque. Made with succulent lobster meat and a rich, creamy base, this velvety soup is a true culinary delight. The delicate balance of flavors and the warmth of the Bahamas come together in every spoonful, making this bisque a perfect choice for special occasions and elegant gatherings.
LOBSTER BISQUE
DIFFICULTY: MODERATE
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Lobster Bisque:
- 2 lobsters (about 1 1/2 lbs each)
- 1/4 cup unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups fish or seafood broth
- 1 cup heavy cream
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- 2 tbsp brandy or cognac (optional)
- 1 tbsp olive oil
- Salt and black pepper, to taste
INSTRUCTIONS ![](/images/DEJ2.png)
1) Prepare the lobsters by boiling or steaming them until fully cooked. Remove the meat from the shells and set aside. Save the shells and any liquid.
2) In a large pot, heat the olive oil and melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.
3) Add the minced garlic and tomato paste. Cook for a few minutes until the mixture is fragrant.
4) Sprinkle the flour over the vegetables and stir to form a roux. Cook for a couple of minutes until the roux is lightly browned.
5) Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom.
6) Add the fish or seafood broth, reserved lobster shells and liquid, bay leaf, paprika, cayenne pepper, and nutmeg. Bring the mixture to a simmer and let it cook for about 20-30 minutes to develop the flavors.
7) Remove and discard the lobster shells and bay leaf. Use an immersion blender or transfer the mixture to a regular blender to puree until smooth.
8) Return the bisque to the pot and add the heavy cream, chopped parsley, and brandy or cognac (if using). Season with salt and black pepper to taste.
9) Gently fold in the cooked lobster meat and let the bisque simmer for an additional 5-10 minutes to heat the lobster.
10) Serve the Lobster Bisque hot, garnished with additional chopped parsley and a touch of paprika if desired.
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 380 kcal
Protein: 15g
Carbohydrates: 17g
Fat: 26g
Sugar: 4g
Sodium: 960mg
DURATION : 1 hour (including cooking time) ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
For a more pronounced lobster flavor, you can infuse the fish or seafood broth with the lobster shells and trimmings before using it in the bisque. Serve the Lobster Bisque with crusty bread or oyster crackers for a complete dining experience.
![](/images/pineapple-upside-down-cake-photosHAUT.jpg)
- Details
- Category: Bahamas
Indulge in the sweet flavors of the Bahamas with this delectable Pineapple Upside Down Cake recipe. This classic dessert features caramelized pineapple slices and cherries topping a moist and tender cake. Baked to perfection, this Pineapple Upside Down Cake captures the essence of tropical delights and is a delightful treat for any occasion.
PINEAPPLE UPSIDE DOWN CAKE
DIFFICULTY: INTERMEDIATE
GALLERY
INGREDIENTS ![](/images/DEJ2.png)
4 Persons
For the Pineapple Upside Down Cake:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 can pineapple slices, drained
- 1/2 cup maraschino cherries, drained and pitted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
INSTRUCTIONS ![](/images/DEJ2.png)
1) Preheat the oven to 350°F (175°C). Grease a round cake pan.
2) In a saucepan, melt the butter over medium heat. Stir in the brown sugar until well combined and caramelized.
3) Pour the caramelized mixture into the greased cake pan.
4) Arrange the pineapple slices and maraschino cherries over the caramel.
5) In a bowl, whisk together the flour, baking powder, and salt.
6) In another bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until creamy.
7) Gradually add the dry ingredients and milk to the wet ingredients, alternating between the two and mixing until smooth.
8) Carefully pour the batter over the pineapple and cherries in the cake pan.
9) Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10) Allow the cake to cool in the pan for about 10 minutes, then invert it onto a serving plate.
11) Serve the Pineapple Upside Down Cake warm or at room temperature, savoring the tropical flavors of the Bahamas.
NUTRITIONAL INFORMATION (per serving) ![](/images/DEJ5.png)
Calories: 380 kcal
Protein: 4g
Carbohydrates: 63g
Fat: 13g
Saturated Fat: 7g
Fiber: 1g
Sodium: 180mg
DURATION : 1 hour ![](/images/DEJ3.png)
TRICK & TIP ![](/images/DEJ6.png)
Before serving, you can drizzle the cake with a little warm caramel sauce and top it with a dollop of whipped cream for an extra touch of indulgence. Pair with a scoop of vanilla ice cream for the perfect dessert experience.
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