Arawak Cay Fish Fry

Arawak Cay Fish Fry

Alice Hut

Andros Hide Out

B- Man Sporting Lounge

Brunos Seafood and Steak

Candy's Conch Salad

Deep Creek

Drifters

Drifters

Foxie's Down Home

Goldies King of Conchs

Goldies King of Conchs

Kemp and Sons

Kings Restaurant and Bar

Miller Lite

Native Way Restaurant

Oh Andros

Mr Pool Conch Stall.

Red Snapper

Remelda's Kitchen

Seafood Haven

Sumptin Good

The New Briland Big Ten Lounge

The New Briland Big Ten Lounge

Tony's Native

Tropic Paradise

The Fish Fry – Arawak Cay Nassau

The Village known as “The Fish Fry” which is located just outside of down-town Nassau offers the visitor to The Bahamas an opportunity to experience Native foods and Culture of The Bahamas.

A visit out here will introduce you to some of The Bahamas’ most spicy dishes and “colorful characters”. If you have heard of “Conch Salad” and want to try this hot local staple, then you must come to the Fish Fry.

Also during the summer months you can catch a very exciting musical expression called “Junkanoo in June”, each weekend at Arawak Cay.  This is a fun place to put on your list of “must do” when you are in Nassau/paradise Island.

The majority of these stalls sell the same foods, conch salad, fry fish, steak and lobster, conch fritters, the famous sky juice drink, kalik beer and other Bahamian delights. Below you will find Bahamian recipes

Bahamian Recipes

Coconut Bars

Ingredients:

½ c. butter or margarine

½ tsp. salt

½ c. brown sugar

1 tsp. vanilla

2 eggs

½ tsp. baking powder

2 Tbsp. flour

1 ½ c. coconut

1 c. coarsely chopped nuts

Procedure:

Mix first four ingredients and spread in 8”x2” pan. Bake at 325 for 15 minutes.

Beat eggs well. Add remaining ingredients. Spread over baked mixture. Bake at 325 for 25 minutes. Cut into bars.

Stewed Conch

Ingredients:

6 Average sizes Conch, cleaned, skin removed & pounded with a metal mallet until very thin and comes apart.

Water

1 Tbsp. butter or margarine (optional)

¼ c. vegetable oil

½ c. flour

1 small onion, chopped fine

1 c. fresh tomato, chopped fine or 1 to 2 Tbsp. tomato paste

¼ tsp. Thyme

3 med. Sweet potatoes, peeled & cut in quarter

3 med. Irish potatoes, peeled and cut in half

Salt & pepper to taste

Procedure:

Place conch in saucepan and just cover with water (approx 5 cups) and parboil uncovered 40-45 minutes or until tender. Watch closely so water does not boil over; using a slotted cooking spoon, skim off froth as it forms. If unable to watch constantly, add 1 Tbsp. butter or margarine to prevent frothing and boiling over. Most of the water will be boiled away. Chop salt pork in small pieces and fry out in heavy skillet. Add flour and cook and stir until golden brown. Add onion, fresh tomato or tomato paste and thyme; mix well. Stir in 3 cups water (more if desired) to flour mixture, stirring with a French whip to prevent lumps, simmer 15 minutes, stirring occasionally. Add conch, vegetables and seasoning; bring to a boil, cover and cook for 15-20 minutes without lifting cover. Bahamians like to eat this dish with grits or Johnnycake.

Guava Turnovers

Ingredients:

2 cups flour

4 teaspoons baking powder

½ teaspoons salt

1 tablespoons sugar

2 tablespoons of melted butter

2-3 cups milk

5 ounces guava paste

Procedure:

1.Sift dry ingredients in a bowl; add melted butter to the milk and combine with the first mixtures.

2.Mix well until it forms soft dough. Roll out on a slightly floured board about 14 inch tick.

3.Cut circular pieces about 4 inches in diameter and place a piece of guava paste in the center of each circle, doubling the other half of the dough over this.

4.Dampen the inside edges with a little water and press together with a fork.

5.Fry in hot oil until golden brown

Split Pea Soup

Ingredients:

2 c. yellow split peas

Pinch of salt

3 sliced celery stalks

2 large onions, diced

3 large potatoes, peeled and quartered

5 c. water

1 tsp. Thyme

2 large carrots, peeled and sliced

1 lb. meat your choice can be used (Bahamian’s use Pig’s Tail, salt, Beef, Pork Ribs)

Procedure:

Soak salt beef in water mixed with vinegar overnight. Wash peas, soak in 5 cups water overnight, drain. Add salt to water, bring to a boil. Add peas, lower heat. Simmer about 1 ½ hours or until tender. Puree peas through sieve or blender. While peas cook, place meat into a pot. Add water to cover, about 6 cups. Bring to a boil. Add thyme and cook until done, about 1 ½ hours, then add celery, carrots, onion, potatoes and cook 30 minutes longer. Remove meat and vegetables from broth. Stir broth into pureed peas and simmer until thick. Add cooked meat and vegetables.

Baked Stuffed Crab

Ingredients:

6 whole crabs (large white crabs) with fins and biters

3 c. bread crumbs

3 Tbsp. butter or margarine

4 Tbsp. chopped onions

4 Tbsp. finely chopped sweet pepper

Salt and thyme to taste

Procedure:

Wash crabs and put in a skillet. Boil for ½ hour. Let cool. Break crabs apart. Take fat out of the back. Set aside. Take the bag from the back and discard. Save back-pick meat out of the fins, biters and shell. In skillet melt butter or margarine and lightly brown ingredients and stuff into crab backs. Place in a baking dish. Bake until lightly brown approx. 15-20 minutes in 400 degree F oven. Yield: 6 servings

Apple Pumpkin Bread

Ingredients:

3 cups all purpose flour

¾ teaspoons salt

2 teaspoons baking soda

1 ½ teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

¼ teaspoon ground allspice

1-14 ½ oz can solid pack pumpkin

¾ cup vegetable oil

2 ¼ cups sugar

4 eggs, beaten lightly

Procedure

2 granny smith apples peeled & chopped (about 2 cups)

Topping

1 tablespoon all purpose flour

4 tablespoons sugar

1 teaspoon cinnamon

1 teaspoon unsalted butter softened

In large bowl, blend flour, sugar, cinnamon, and butter until the mixture resembles coarse meal. Preheat the oven to 350 degrees. Butter 2 loaf pans (9x5x3 inches). Into a large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. In other large bowl, whisk together pumpkin, oil, sugar, and eggs. Add flour mixture to the pumpkin mixture, stirring until the mixture is well combined. Fold in the apples and divide batter between two pans. Sprinkle the topping evenly on each loaf and bake the loaves in the middle of the oven for 50 minutes or until a tester comes out clean. Let the loves cool.

Avocado Cheesecake

Ingredients:

1 9” graham cracker crumb crust, baked

1 lb avocados, soft-peel and remove seed

½ c. sour cream

8 oz cream cheese

1 (3.75 oz) pkg. instant lemon pudding

Salt to taste

Graham cracker crumbs

Procedure:

Mash avocados and add remaining ingredients. Beat until smooth. Spoon mixture into baked graham cracker crust and sprinkle with graham cracker crumbs. Refrigerate several hours. Serves 6-8.

Bahamian Bread Pudding

Ingredients:

10 slices stale homemade bread

4-5 c. water (appox)

4 Tbsp. butter or margarine

1 ½ c. sugar

1 egg

1 ½ tsp. vanilla

2/3 c. evaporated milk

½ c. raisins

Procedures:

Soak bread in just enough water to soften bread. Let stand until soft; drain. Using hands squeeze water out of bread; mix thoroughly. In a small bowl, mix together butter or margarine, sugar, egg, vanilla and milk; cream together until blended. Combine the 2 mixtures and add raisins. Turn into a 7 ½ x11 ½ x 2 ½” baking pan. Bake 1 hour and 45 minutes at 350 degrees or until knife inserted in center comes out clean. This can be eaten plain or with a mound of whipped cream or whipped topping. Serves 12-15 persons.

Baked Grouper

Ingredients:

1 Grouper Fillet

1 tomato, chopped

1 onion, minced

1 green pepper, chopped

1 Tbs. Oil

Procedure:

Cook all but fish until tender. Place fillet in greased baking dish-cover with vegetables-salt and pepper and foil. Bake at 350 degrees until fish is flaky.

Fish chowder

Ingredients:

2 lbs boneless grouper

1 medium onion, chopped

2 ribs celery, chopped

1 medium bell pepper, minced

2 medium chopped potatoes

4 cups diced tomatoes

5 cups fish stock

½ tsp thyme

½ tsp allspice

2 Scotch Bonnet pepper

1 bay leaf

1 tablespoon lime juice

Salt and pepper to taste

1 tablespoon seasoning salt

Procedure:

1.Dice the fish into approximately ½ inch pieces and place in mixing bowl

2.Bring fish stock to a boil in a large pot. Marinate with lime and spices and place in fridge for 2-3 hrs.

3.Add the rest of the ingredients and simmer for 1 hr. stirring occasionally.

Cooking time: 1 hour. Serves 6

Minced Crawfish

Ingredients:

4 medium crawfish tail (shredded)

½ cup margarine (melted)

2 oz. onion (sliced) 2 oz. green pepper (chopped)

3 oz. tomato paste

¼ teaspoon thyme leaves

Procedure:

Salt and pepper to taste. Boil crawfish in shell. Remove shells, cut and pick meat in small shreds. Heat margarine in pan and add crawfish-stir until almost brown. Add onions, green pepper, tomato paste, thyme leaves, salt and pepper.

Note: To prevent burning, stir bottom to top If necessary, add more margarine. Cook until tomato paste is well done or changes color (10-15 minutes). Serves 4

Coffee Cake

Ingredients:

1 cup butter

2 cups sugar

2 cups all-purpose flour

1 teaspoon salt

3 extra large eggs, room temperature

2 teaspoons vanilla extract

8 ounces sour cream

¾ cup chopped nuts and raisins (optional)

Procedure:

Preheat the oven to 325 degrees F. Thoroughly butter your bund pan. In a large bowl, cream butter and sugar together. Sift in flour, salt and eggs (alternating eggs with each addition). Mix the batter thoroughly at slow speed, and then add the vanilla extract and sour cream. Sprinkle nut’s and raisins in to the bund pan add the batter. Bake for approximately 65 to 73 minutes in preheated oven. The cake is done when the sides shrink back slightly from the side of the pan, and when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.

Remove the pan from the oven and immediately turn out the cake onto your serving plate.

Brother Eddie's Kitchen

Twin Brothers Seafood & Steakhouse

Twin Brothers Seafood & Steakhouse