I have been asked to go into a little more detail regarding our “fish fry” dinner at the open air restaurant we enjoyed on Grand Bahama Island.

First some history about this regular Wednesday night “fish fry”. Some years ago, following a devastating hurricane, a female member of the local church suggested a “fish fry” fundraiser to help generate funds to restore their damaged church. The “fish fry” was so supported by friend, families, neighbors and the community; it was continued the following week. Finding the overwhelming popularity of the “fish fry” it was continued weekly and still continues today.

The whole red snapper was dipped in a mildly hot, Bahamian spice mixture and fried. The fish was very tasty, moist and very enjoyable.


Simple Rice with Peas

1 medium sized peas
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
Water

Drain the liquid from the can of peas into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with peas, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Cover tightly for 30 minutes or until rice is cooked.

Conch Fritters

2 cups freshly bruised conch, cleaned and diced
3 teaspoons tomato paste
1-1/2 Tablespoons flour
2 onions, diced
1 Bahamian sweet pepper, diced
2 stalks of celery, chopped
3 Tablespoons baking powder
3-4 cups vegetable oil
Hot Peppers and salt to taste

Combine all ingredients (except oil) in a large bowl. Blend well. Heat oil in deep frying pan or pot until water dropped into oil sizzles.
Drop batter by the Tablespoonful into hot oil. Fry until brown. Drain on paper towels and serve.  Makes 40 fritters. From start to finish this dish takes 35 minutes

Bahamian Guava Duff


12-15 large guavas
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup butter
1/4 cup Crisco
2 eggs, separated
2 teaspoons vanilla

Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. Beat butter, Crisco with sugar, then beat in egg yokes. Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla. Divide dough in 3 balls. Refrigerate 1/2 hour until firm. Spread out each of the balls on a piece of foil; cover with Guava. Starting at one end, fold into roll. Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warn with Sauce.

Sauce
1 cup granulated sugar
1 cup butter
2 eggs (or egg whites)
1 tablespoon rum (or 2 tsp vanilla)

Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla and continue beating till smooth. Add to top of warm Guava Duff when serving.