Latest Posts

Eating Out in Bahrain (Polls)

Hope your week was lovely! Here are a few fun facts about food and culture in Bahrain:

– Souqs are the markets in Bahrain:

Historically, souqs were held outside of cities in the location where a caravan loaded with goods would stop and merchants would display their goods for sale. Souqs were held when there was a caravan or more available. At that time, souqs were more than just a market to buy and sell goods; they were also major festivals and many cultural and social activities took place in them. Later, due to the importance of the marketplace and the growth of cities, the locations of souqs shifted to urban centers.  (source: Wikipedia)

– Rumor has it there are no Bahraini restaurants in Bahrain. Sounds unlikely, but this advice holds true, no matter where you travel: if you want to eat authentic food, go to someone’s house.

– Italian and Lebanese restaurants are preferred by locals.

– When drinking ‘gahwa’ (Arabic coffee) be sure to shake your cup side to side when you are full. Otherwise, the waiter or host will keep refilling your cup.

– Bahrain is one of the few countries where you will see men and women in coffeehouses. In the Middle East this pastime is traditionally reserved for males. In these Arabic coffeehouses, people often smoke shisha pipes. In these pipes, the smoke is pulled through water before being inhaled.

– While American fast food establishments have made their mark on Bahrain, they also have three local chains: Jasmis, Tazaj, and Jan Burger. If you check out Jasmis’ web site, beware – it is very noisy.

..

Happy Friday! Have a great weekend 🙂

Technique Thursday: Fruit Leather

Let’s just get something out in the open. Fruit Roll-ups are no good. They’ve got corn syrup and hydrogenated oil in them.

Take it from me, life is much better if you make the nummy sweet snacks yourself! And I have good news – it’s easy. But you have to promise not to call them Fruit Roll-ups. The proper term for the homemade goodness is fruit leather.

Sounds so much more John Wayne, don’t you think?

The Basics:

1) Puree Fruit with seasonings and water.
(Make the texture like apple sauce. I used an immersion blender.)

2) Smear the puree around on a lined cookie sheet.

3) Dry it out in the oven for several hours (anywhere from 2-8 hours, depending on how watery the mixture is).
(If you’re a fancy pants you can use a dehydrator, Or, if you’re mad cool, you can harness the power of the sun, like this gal)

4) Eat, Drink, and be Merry!

That’s right, I said drink.

You see, in the Middle East fruit leathers are rehydrated in water to make thick, fruity drinks. Try it sometime. Yum!

The Recipe: Apricot Fruit Leather (Quamar-el-Deen)

The Details:

Don’t do too much crack

Turn the oven onto 150F and keep the door barely cracked (some people suggest using a dish towel to keep the opening only an inch or two). This will maximize the heat in the oven (and lower your gas bill), while still allowing the moisture to escape.

Don’t get in a sticky situation

Fruit leather will stick and be a nightmare to remove unless you spread it on the proper surface. Acceptable surfaces include silpat, microwaveable saran, and foil. Unacceptable surfaces include wax paper and spreading it directly on your cookie sheet, even if you spray it up and down with spray. The leather will tear.

Fruits that make GOOD Fruit Leather:

Any fruit that has a good amount of pulp in it will work wonderfully for Fruit Leather. You can also save the pulp from your juicer to add body and flavor to any combination of the following:

– Dried Apricot
– Berries (strawberries, raspberries, blueberries)
– Apples
– Cherry
– Peach
– Pear

Additions:

This is the fun part. Get creative – cinnamon, nutmeg – these are just the beginning.  What about cardamom, or mint? What about liqueur, honey, brown sugar, wine, yogurt, nuts?

Warnings:

Properly dried leather should only be slightly tacky to the touch. If you accomplish this, slice it up and store in an airtight container at room temperature, in the fridge, or in the freezer. You can keep pieces from sticking with saran or parchment paper. If you are a novice, I suggest staying away from adding dairy.


Share

Menu: Bahrain

In the traditional recipes I’ve oggled, Bahraini fuse Middle Eastern cuisine with spices from India. Sounds great to me! I’m always dragging my husband to both sorts of restaurants. How great that I’ll be able to eat both in one bite. I’m particularly looking forward to trying the variation on rice pilaf.

Roasted Eggplant Dip (Uukkous Al-Badinjan) [Recipe]
A tantalizing blend of roasted eggplant, garlic, olive oil, chili pepper, paprika, lemon juice, and parsley.
This reminds me of a spicy baba ganoush, without the tahini.

Bahraini Shrimp Balls (Chebeh Rubyan) [Recipe]
Shrimp pureed with rice flour, turmeric, and cilantro.
The shrimp paste is then formed into balls, stuffed with a seasoned onion mixture and
simmered slowly in a chili tamarind sauce.

Rosewater Rice Pilaf (Mulhammar) [Recipe]
Basmati rice steamed rosewater, cardamom, saffron, ghee, and sugar.
Although slightly sweet, this dish is not a dessert, but is served with main courses.

Apricot Fruit Leather (Quamar-el-Deen) [Recipe]
This “fruit roll-up” is eaten during Ramadan throughout the Middle East.
For a variation, the leather can then be dissolved in sugar-water for a thick, fruity drink.

Share

About the food of Bahrain

NOTE: In the time it took me to write this post the temperature dropped ten degrees and fits of rain sporadically fell on Tulsa. Although cold, rainy days are perfect for writing, I couldn’t help but think “Bah, rain.”

(I’m working on my mom humor, what do you think?)

Map courtesy of the CIA World Factbook

All 700 square km of the island Kingdom of Bahrain is in the Persian Gulf. Bahrain is made up of many islands (some sources say 33, others say 40). The name means “two waters” and refers to the country’s water sources, salt (from the sea) and fresh (from the springs that bubble up and provide irrigation for crops).

Although spring water is available for crops, not much can be grown in Bahrain, so imports are the main source of foods. This also means that Bahrain is particularly susceptible to outside influence on cuisine and culture (such as India who, by international trade,  spread their love of turmeric and tamarind to Bahrain).

The kingdom is very well-organized and is considered one of the most modern countries in the Middle East. Their official tourism web site boasts an Applebee’s, Chili’s, Fudrucker’s, and Bennigans. Although these chain restaurants make me chuckle, they are a sure sign of western impact on the Bahraini culture.

Downtown Manama - Photo courtesy of the CIA World Factbook

If you’re looking for authentic Bahraini food, you’ll find some similarities to other Middle Eastern countries. Here’s a partial list of popular foodstuffs in the region.

MEAT: chicken, lamb, chicken, camel calf, fish

SAUCES: yogurt, spiced tomato

STARCH: rice pilaf, noodles

VEGGIES: lentils, eggplant, onion, garlic

I was surprised to see camel on this list, but apparently the meat can be ground into burgers or braised. An anonymous comment on The Old Foodie describes the flavor:

It was a little tougher than beef, and a bit more gamey, although not nearly as games [sic] as deer or elk. If anyone enjoys discovering new tastes, I would definitely recommend trying camel. It does not taste like any other meat I’ve ever had…especially chicken.

More traditional and obtainable dishes include:

Machbous (stewed meat or fish served with rice, seasoned with cumin, coriander, cinnamon, and turmeric)
Koshari (macaroni tossed with lentils and rice, seasoned with cumin and cayenne)
Chebeh Rubyan (Ground shrimp balls made with cilantro, paprika, cinnamon, cumin, chili powder, and turmeric)
Mulhammar (Rice cooked with rosewater, saffron, sugar, and ghee)
Uukkous Al-Badinjan (eggplant sauce made with lemon juice, garlic, parsley, chili pepper, and paprika)
Shawarma (lamb cooked on a spit)

Finally, I have no reason to share this photo, other than I think it is cool that the Tree of Life is flourishing in the scorching Bahrain terrain. 🙂

Tree of Life in Bahrain, with no clear water source photo courtesy of CIA World Factbook

Monday Meal Review: Bahamas

This is meal # 12 in my personal challenge to eat one meal from every country in the world.

Our Bahamian feast in a snapshot:

An especially nerdy group of writers eating Bahamian food under the stars, vaguely lit by tealights, reading Hemingway to the crickets.

I’ve always used the word nerdy as a compliment. To me, a nerd is a person who cares enough to delve deeply into a subject and really get to know it. Quite the opposite of superficial.

So, as I was saying, this week I hosted a backyard Bahamian pot luck for my especially nerdy writer’s group. I’ve already told you how much I loved the pot luck we had for Australia. There’s something exciting about seeing what everyone will bring to share. This week was just as great.

Here are the contributions:

– A Bahamian inspired playlist on her iPod (who says people can’t bring music to a pot luck? What a great idea!)
– Various wine
– Fresh mango
– Carrot cake with pineapple and other goodies tucked in the batter
– Lemon poppy seed bars

And here’s what Global Table made:

Red Conch Chowder [Recipe]

Serve with dinner rolls or Bimini Bread

What I liked most about this dish:

I talked a lot about Conch this week (see Technique Thursday and Fun Fact Friday). Despite all my squeamish horsing around, this brothy chowder was light, satisfying, and perfect for a warm evening. My guests all gave the chowder great reviews, including one man who had eaten the real thing, in the Bahamas! As I mentioned in Technique Thursday, the key to good conch chowder is cooking the heck out of it. I had the pot bubbling by 2 pm, and my first guests arrived at 7pm. This really worked out for me.

The smoked pork shank (often used to flavor gumbos in the southern part of the US) and clam broth gave the chowder wonderful depth of flavor that included a touch of smokiness. Another great addition was the diced Anaheim pepper. Anaheim peppers can be very mild or very hot, depending on their growing conditions. The hotter the climate, the hotter they are. The one I chose had significant heat to it (I tasted a sliver and my tongue burned for a good five minutes). Although the pepper was hot, cooking the pepper in the chowder for 5 hours lent the broth a very mild heat – perfect for my sensitive taste buds. Lovers of spice might want to use some Habanero to kick the heat up several degrees.

What I liked least about this dish:

After watching all those videos about conch, I got myself worked up and squeamish. I was not thrilled about eating conch, but I am so glad I bit the bullet. I even enjoyed conch chowder better than clam chowder.

I had to be super-top-secret about the conch so that Keith would eat it. I did not show him any of the yucky videos until after dinner. I am pretty confident he would have tried it anyway (he’s used to the house rules by now), but why take a chance, right?

Island Macaroni & Cheese [Recipe]

Num num num num

What I liked most about this dish:

My guests cooed collectively when I brought out the Island Mac and Cheese.  Such oggling is a rare reaction, which elicits pride, but also fear. I mostly fear that such “oggled” dishes won’t live up to my guests big-eyed expectations. In this case, however, the fear was unnecessary. A few people even got seconds, despite stating they were already full – the ultimate compliment to me (I’m part Italian, afterall).

What really makes this dish ideal for parties is the name which indicates an old favorite with a simple twist. Kids see mac & cheese, while adults taste grown-up flavors including cheddar, evaporated milk, cayenne, minced peppers, and minced onion. Cut up into squares, this dense treat was a big hit at our party.

What I liked least about this dish:

There’s no denying that this is a high-fat, high-calorie dish. I would probably only make this for a party. The large quantity (an entire lasagna pan) is just too dangerous sitting in my fridge, tempting me.

The slight crunch of the green pepper and onion might be a bit much for some people (you have to minced them very small to minimize this). A good option is to cook down the peppers and onion in some butter until soft before mixing into the macaroni.

Coconut Bimini Bread [Recipe]

So rich, you won't need butter. Perhaps a drizzle of honey, though...

What I liked most about this dish:

Bimini bread is wonderful: soft, doughy, sweet, with a little chew. Combining honey and coconut milk in warm, yeasty bread is a revelation!

My husband became an instant addict. While cutting his 5th slice (yes, fifth), he exclaimed “This bread tastes like cake!” – and then laughed a little too loud. The crazies followed him into the next day when he called me from work to make sure I hadn’t eaten all of the leftovers. I had to admit that I made a sizable dent!

What I liked least about this dish:

This bread will make your eyes light up and the corners of your mouth crease upwards, but it will also go straight to your hips. With each slice (I couldn’t stop myself), I could feel Bimini goodness making camp in my hips. I may or may not have gained 3 pounds thanks to the Bahamas. That information will remain between me and my scale.

Bahama Mama [Recipe]

Chill out with a Bahama Mama

What I liked most about this drink:

Bahama Mama’s are fruity and refreshing, great for parties and sipping poolside. With only four ingredients (orange juice, pineapple juice, coconut rum, and Grenadine), the drink is a snap to put together.

The sweet drink performed well at our feast, cutting through the fatty and spicy dishes.

What I liked least about this dish:

There are as many recipes for Bahama Mama’s as there are Mamas living in the Bahamas. I had a hard time deciding how to go with this drink, but in the end I cut back on expensive liquors and made a simple, tasty cocktail.

Ava’s Corner

Ava did not get to try much at the Global Table this week. Babies cannot eat shellfish, alcohol, or spicy-fatty mac & cheese.

I did give her a small nibble of Bimini Bread (I didn’t want to give her much because of the high fat content). She hasn’t really had bread before, so the soft, spongy texture was new. On her first taste she opened her mouth and waggled her tongue around until the bread crumb fell out. On the second try she did chew on it. While she didn’t hate it, she seemed indifferent so I didn’t give her any more. We went back to her healthy dinner of lentils.

Share

Macaroni Pie | Island Macaroni & Cheese

A “slice” of Mac & Cheese is easy to deal with at a party

Serves 8-10

This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.

Ingredients:

1 lb elbow macaroni
2 eggs
2 tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb grated cheddar cheese
1 12 oz can evaporated milk
1/2 tsp salt

Method:

1 Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.

2. Stir in cheddar, pepper, and onion.

The smaller you slice the peppers and onions, the less crunch the finished dish will have.

3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.

Working with hot pasta melts the flavors together quickly

4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter.

Butter, cuz there’s not enough fatty goodness in this recipe

NOTE: At this point I refrigerated the macaroni until shortly before I needed it.

5. Bake at 350F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.

Wait at least 10 minutes before slicing to ensure the squares will hold their shape

Num num num num

 

Macaroni Pie | Island Macaroni & Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.
Servings
8-10 people
Servings
8-10 people
Macaroni Pie | Island Macaroni & Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This grown-up Mac & Cheese gets its kick from cayenne pepper. Substitute paprika for the cayenne if you prefer non-spicy food.
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 1 lb elbow macaroni
  • 2 eggs
  • 2 Tbsp butter
  • 1 cup onions , minced
  • 1/2 cup green bell peppers , minced
  • 1-1 1/2 tsp cayenne pepper (mild-hot)
  • 1 lb cheddar , grated
  • 1 12 oz can evaporated milk
  • 1/2 tsp salt
Servings: people
Units:
Instructions
  1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
  2. Stir in cheddar, pepper, and onion.
  3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine.
  4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. NOTE: At this point I refrigerated the macaroni until shortly before I needed it.
  5. Bake at 350F for 30-45 minutes.
  6. Let cool about 10 minutes and slice into squares. Serve hot.
Bahamian Conch Chowder, yum!

Red Conch Chowder

Conch Chowder: Serve with dinner rolls or Bimini Bread

Serve 6-8

Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day.

Ingredients:

1 large onion, diced
2 garlic cloves, sliced
1 green pepper, diced
1 Anaheim pepper, diced
1 ham bone (I used a smoked ham shank)
1 15 oz can diced tomatoes
4 Tbsp tomato paste
2 carrots, sliced into half-moons
4-5 potatoes, cubed
1 cup clam stock
1 lb conch, diced
1/2 tsp dried thyme
3 bay leaves
water, to cover everything

Method:

1. In a large pot, sauté onion, garlic, green pepper, and Anaheim pepper, over medium heat until softened. Add ham bone, tomatoes, paste, carrots, potatoes, clam stock, conch, thyme, bay leaves, and water to cover.

 

Layering of flavors with a smoked shank makes for good chowder

Frozen conch meat comes clean and ready to dice.

2. Bring mixture to a simmer. Simmer covered for at least 2.5 hours, or until conch breaks down and gets tender. I simmered my chowder for 5 hours and all the flavors had melded wonderfully.

NOTE: If you try to serve this chowder prior to simmering for 2.5 hours, your conch will be tougher than rubber. You have been warned.

 

Add water as necessary to keep vegetables covered

Bahamian Conch Chowder, yum!

Bahamian conch chowder


Red Conch Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day.
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Red Conch Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Bahamian Conch Chowder is light and brothy, not creamy like the famous New England version. Leftovers thicken slightly, due to the starches that leach out of the potatoes. I might actually prefer this chowder the next day.
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Servings Prep Time
6-8 people 20 minutes
Cook Time
2.5 hours
Ingredients
  • 1 large onions , diced
  • 2 cloves garlic , sliced
  • 1 green bell pepper , diced
  • 1 Anaheim pepper , diced
  • 1 ham bone (shank)
  • 15 oz canned tomatoes (diced)
  • 4 Tbsp tomato paste
  • 2 carrots , sliced in half moons
  • 4-5 potatoes , cubed
  • 1 cup clam stock
  • 1 lb conch , diced
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • water , to cover
Servings: people
Units:
Instructions
  1. In a large pot, sauté onion, garlic, green pepper, and Anaheim pepper, over medium heat until softened. Add ham bone, tomatoes, paste, carrots, potatoes, clam stock, conch, thyme, bay leaves, and water to cover.
  2. Bring mixture to a simmer. Simmer covered for at least 2.5 hours, or until conch breaks down and gets tender. I simmered my chowder for 5 hours and all the flavors had melded wonderfully.
Recipe Notes

NOTE: If you try to serve this chowder prior to simmering for 2.5 hours, your conch will be tougher than rubber. You have been warned.

Coconut Bimini Bread

Coconut Bimini Bread, fresh from the oven

Makes 2 small loaves or 1 large “Pullman” style loaf

Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding!

Ingredients:

2 1/4 tsp instant dry yeast
4 1/2 cups unbleached flour (plus extra , if the dough comes out too wet)
1 tsp salt
1/4 c nonfat dry milk powder
1/3 cup sugar
1 cup coconut milk (if you warm this slightly it will help the dough rise quicker)
3 Tbsp honey
3 Tbsp butter, softened
1/3 cup vegetable oil
3 eggs

Method:

1. In the mixing bowl of bread machine add all ingredients in order given. Set on dough cycle (just mixing and rising). The dough cycle usually lasts about 1 1/2 hours.

Alternatively, add all ingredients to a large bowl and knead together until a smooth dough forms. Add extra flour if necessary. Cover and let rise in a warm place for about 1 1/2 hours.

Dough after rising for 1 1/2 hours

2. When dough cycle is complete, or dough is approximately doubled in size, remove dough and place in oiled baking pans. I used a Pullman pan, which is quite large (see photo). You can also use two bread pans.

Dough in an oiled Pullman pan

3. Preheat oven to 350F. Let dough rise in baking pans for 30 minutes.

4. Slash the top with a sharp knife and then bake for 35 minutes or until browned on top and cooked through.

Coconut Bimini Bread, ready to slice


Coconut Bimini Bread
Votes: 4
Rating: 3
You:
Rate this recipe!
Print Recipe
Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding!
Servings Prep Time
2 small loaves 15 minutes
Cook Time Passive Time
35 minutes 2 hours
Servings Prep Time
2 small loaves 15 minutes
Cook Time Passive Time
35 minutes 2 hours
Coconut Bimini Bread
Votes: 4
Rating: 3
You:
Rate this recipe!
Print Recipe
Coconut Bimini Bread is easy with the help of a bread machine or standing mixer fitted with dough blade. Sweet and doughy, try serving leftover slices in French Toast or Bread Pudding!
Servings Prep Time
2 small loaves 15 minutes
Cook Time Passive Time
35 minutes 2 hours
Servings Prep Time
2 small loaves 15 minutes
Cook Time Passive Time
35 minutes 2 hours
Ingredients
  • 2 1/4 tsp instant dry yeast
  • 4 1/2 cups all-purpose flour (plus extra, if the dough comes out too wet)
  • 1 tsp salt
  • 1/ cup nonfat dry milk powder
  • 1/3 cup sugar
  • 1 cup coconut milk (if you warm this slightly it will help the dough rise quicker)
  • 3 Tbsp honey
  • 3 Tbsp butter , softened
  • 1/3 cup vegetable oil
  • 3 eggs
Servings: loaves
Units:
Instructions
  1. In the mixing bowl of bread machine add all ingredients in order given. Set on dough cycle (just mixing and rising). The dough cycle usually lasts about 1 1/2 hours.
  2. Alternatively, add all ingredients to a large bowl and knead together until a smooth dough forms. Add extra flour if necessary. Cover and let rise in a warm place for about 1 1/2 hours.
  3. When dough cycle is complete, or dough is approximately doubled in size, remove dough and place in oiled baking pans. I used a Pullman pan, which is quite large. You can also use two bread pans.
  4. Preheat oven to 350F. Let dough rise in baking pans for 30 minutes.
  5. Slash the top with a sharp knife and then bake for 35 minutes or until browned on top and cooked through.

Bahama Mama

Bahama Mama – Ready for seaside sipping!

Makes just over a gallon

Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – a traditional, tropical Bahama Mama.

Serve Bahama Mamas chilled, under the hot summer sun. Play around and adjust this recipe to your preferences.

NOTE: Some prefer to add unflavored rum for all or part of the rum flavor. You decide for you, below is what I like 🙂

Ingredients:

1 quart chilled orange juice
1 quart chilled pineapple juice
1/4 cup grenadine
2 cups chilled coconut rum, or to taste

Method:

1. In a large pitcher, combine all ingredients. Stir well. Return to refrigerator until needed.

2. Serve over crushed ice. Garnish with orange slices if desired (I completely forgot to do this, but I know you’ll forgive me as soon as you taste this drink 🙂 )

Bahama Mama
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
"Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – a traditional, tropical Bahama Mama. Serve Bahama Mamas chilled, under the hot summer sun. Play around and adjust this recipe to your preferences. NOTE: Some prefer to add unflavored rum for all or part of the rum flavor. You decide for you, below is what I like"
Servings Prep Time
1 gallon 5 minutes
Servings Prep Time
1 gallon 5 minutes
Bahama Mama
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
"Cooking a meal for every country in the world makes this mama thirsty! The Bahamas have the perfect solution – a traditional, tropical Bahama Mama. Serve Bahama Mamas chilled, under the hot summer sun. Play around and adjust this recipe to your preferences. NOTE: Some prefer to add unflavored rum for all or part of the rum flavor. You decide for you, below is what I like"
Servings Prep Time
1 gallon 5 minutes
Servings Prep Time
1 gallon 5 minutes
Ingredients
  • 1 quart orange juice
  • 1 quart pineapple juice
  • 1/4 cup grenadine
  • 2 cups coconut rum , or to taste
optional garnish:
  • 1 orange , sliced
Servings: gallon
Units:
Instructions
  1. In a large pitcher, combine all ingredients. Stir well. Return to refrigerator until needed.
  2. Serve over crushed ice. Garnish with orange slices if desired

Once upon a Conch in the Bahamas (Polls)

I know we spent yesterday talking about the lovely slug-like conch, but we’re not quite done.

Stay with me. You’re going to love this.

You see, I have a mild obsession with children’s stories and it just so happens that there is a Bahamian folk-tale involving a conch. Food often makes its way into folk-tales in interesting ways, and the conch is no exception.

Guess what?  The conch is in a race!

A race! Oh, the silliness.

Let’s remember what a conch looks like:

But perhaps this isn’t so far fetched:

Jumping Snails! A conch does not just slowly creep along. Instead, it can move in jerks. While most other snails have a broad operculum to seal the shell opening, members of the Conch family have a narrow operculum. Instead of a broad flat foot, a conch has a narrow foot that is strong and muscular. The conch digs its claw-like operculum into the sand and pushes against it to ‘hop’ forwards like a pole-vaulter.

Source: Wild Fact Sheets

So here’s the story:

One day a conch and a loggerhead told the king they wanted to marry his daughter.

A loggerhead is a sea turtle. I’m not sure what a sea turtle and a conch are doing trying to marry a princess, but so goes the story.

The King decides that the two creatures must race to determine who shall marry his daughter. They ask him what sort of race they must have. The King says “a walking race,” to see who can walk faster.

I guess this is better than a potato sack race or an egg on a spoon race.

The loggerhead was naturally a faster animal, so the conch – poor sluggy –  had to hire some other conchs to help him out. He lined them up at various points along the path.

The race began and off went the loggerhead, leaving the conch behind.

But, when the loggerhead came upon the first hired conch, he thought it was the one he was racing. He stopped and chit chatted with him, while the real conch slithered on by. This went on at every marker, the loggerhead talking to the hired conch, thinking he was talking to his competitor.

When the loggerhead finally got to the finish line, the real conch was already there, the winner!

True to his word, the King let the conch marry his daughter and the loggerhead swam off to live in the sea from that day onwards.

I’m thinking he banished himself to the sea because he was embarrassed for being such a social butterfly. 🙂

(source: Bahama Songs & Stories, a Contribution to Folk-Lore, 1895)

…

Share

Technique Thursday: Conch

    I wasn’t exactly thrilled to be eating the flesh of a giant slug this week (here’s a crazy photo). But that’s probably the yuckiest way to look at the whole thing. In reality, this large creature lives in a beautiful shell (prized by the Victorians I might add) and is happily eaten throughout the Caribbean. Although I had my fears, I quickly learned that proper cooking makes conch (pronounced “konk”) tasty and even worthwhile.
    File:Conch.jpg
    (Photo by Pratheep PS)
    If you aren’t in the Bahamas you’re probably going to have to buy frozen conch (most good fish markets carry frozen conch).
    The good news?
    Frozen conch (usually) comes cleaned for you. No icky black stuff, no eyes, just pristine white flesh. I was beyond thrilled to discover this.
    About the texture:

    Conch meat is thick and, well, meaty. Things to watch out for:

    – the flesh should be white. Gray areas indicate age and/or spoilage.
    – the scent should be clean, even sweet. The conch is no good if it smells strongly of fish.

    So, you’ve heard conch is just like rubber?

    Here’s the deal when working with conch… it is delicious when prepared properly. Those people who say it tastes like rubber? They had some poorly prepared conch. Here’s your options:

    Don’t cook it/barely cook it:

    This isn’t the best idea if you’re eating frozen conch meat. However, if you’re lucky enough to get your hands on some fresh conch, feel free to pound it with a mallet, dice it up, and toss with lime juice, peppers, onions, and whatever else you like. Quick, easy, delicious ceviche.

    The fine line between raw and rubber scares me a little though…. so I prefer to….

    Cook the heck out of it:

    I like a bigger margin of error, which is why I chose to make Conch Chowder this week. “Rubbery” conch finally begins to break down into enjoyable morsels somewhere around 2-3 hours of simmering. This means you can make a really good stew or chowder, where all the flavors mingle, as long as you don’t rush the process. I let my conch chowder simmer for 5 hours and the texture got better and better as the hours ticked by.

    What if you really don’t want to eat Conch?

    Substitute Lobster. Just don’t cook the heck out of lobster or you’ll have wasted a heck-ton of money!