Wednesday, February 16, 2011

The Bahamian Cuisine, Part 2

Cooking classes at Abaco Inn
on Wednesday February 16
with Chef Pata & Marina

Lionfish was a really interesting &
popular topic for the locals
- this time we're 14 participiants
almost all living in the Bahamas
- more info about lionfish on its own chapter
- didn't know anything about lionfish
before this cooking class
Making of peas & rice

Peas & Rice
Black eye peas, pigeon peas, red beams or corn
1/4 cup oil
1 can of the above
1 medium onion
1 medium sweet pepper
1tsp thyme
1 sm can tomato paste
chicken base
2 cloves garlic
salt & pepper to taste
4 cups water
2 cups rice

In medium pot add oil, onions and sweet pepper,
cook until just about done.
Add base and seasoning,
stir in paste and cook for about 10 mins,
add rice, mix well.
Add water and bring to a boil.
Stir once more, cover and cook
on medium low heat until rice is done,
about 25mins.
Chef Pata showing to Betty how to cut cabbage
for cole slaw
Rice & water added to rice & pies
- put the lid on and let it boil
Bahamian cabbage salad
Serves 4-6
172 cabbage shredded
1 Lg tomatoes diced
1/2 medium onions diced thin
1/2 sweet pepper diced thin
2-3 sour oranges or 3-4 limes
1-1,5 tbs mayonnaise
salt & pepper to taste

Mix all together and l
et stand in fridge or on counter top
for 30mins before serving.
Regular Cole Slaw
1/2 cabbage shredded
1 carrot shredded or 1 tomato diced
1/2 meduim onion diced thin
1/2 sweet pepper diced thin
1/4 cup mayonnaise
1-2 tbs vinagar or 2 limes
salt & pepper to taste
splash of cream
1-2 tbs sugar

Mix it all together and
let stand for 30mins before serving.
Marina showing how to clean & cut lionfish
Everyone cleaning their lionfish
Chef Pata frying lionfish
Some grouper
Pies & rice
Cole slaw & Bahamian cabbage salad
Coconut pies
Final touch and
we are ready to eat!

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