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Tropical Conch Salad

This conch dish adds fresh tropical fruits to a classic Bahamian dish! My all time favorite dish.

Number of Servings: 2



      1 Large fresh conch (skinned, diced)
      1 medium white onion (diced)
      1/2 green bell pepper (diced)
      1/2 cup fresh mango (diced)
      1/2 cup fresh pineapple (diced)
      1/2 cup cucumber (diced)
      1 medium tomato (not fully ripened, diced)
      2 fresh squeezed limes
      1/2 orange juiced
      1tsp salt
      *1/2 scotch bonnet pepper (optional)*



If you decide to add in scotch bonnet peppers remember that these are extremely hot!



Combine ingredients in a large bowl. Serve as is or slightly chilled. 😉

Serving Size: makes 2 2-cup servings

Number of Servings: 2

Guava Duff Dessert

As sugar cane was once widely grown in the Bahamas, Bahamians have culturally developed a huge sweet tooth. Delicious sweet sauces and desserts are signature to authentic Bahamian cuisine. An intensely sweet but intensely amazing dessert that will entice you ask for another one (or two) is guava duff. Guava is natively grown on the islands and is also used in tasty jams, salads and ice cream. Without further adieu, I give to you (brace yourselves now):

Guava Duff

4 Tbs butter or margarine

1 cup sugar

3 eggs, beaten

2 cups guava pulp (guava put through a sieve or food mill)

½ tsp freshly grated nutmeg

½ tsp cinnamon

¼ tsp ground cloves (optional)

3 cups flour

2 tsp baking powder

Cream butter or margarine with sugar; add eggs, guava and spices. Beat until smooth. Sift together flour and baking powder and add to mixture. The dough will be stiff. Place mixture in greased top of double boiler and cook over boiling water; or use a can with a tightly fitting cover and place can in a tea kettle or pan of boilding water about 2/3 from top of can. Steam 3 hours. Slice and serve with Butter-Egg Sauce,

4 Tbs butter or margarine

¾ cup sugar

1 egg separated

Cream butter or margarine and sugar; add egg yolk and blend. Beat the egg white until stiff and fold into mixture. If too thick, a very small amount of hot water can be added.

Yield: 6 – 8 servings.



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