Authentic BAHAMIAN COOKING
SynopsisPlot
Conch Salad, Conch Chowder, Cracked Conch, Lobster Bisque, Conch Bisque, Peas Soup and Dumplings, Pigeon Peas and Rice, Conch Fritters, Crab and Rice, Peas and Rice, Peas Soup and Dumplings, Guava Duff, Boiled Fish, Johnny Cake, Curried Chicken, Curried Mutton, Curried Grouper, Coconut Conch, Coconut Shrimp, Curried Lobster, Guava Cheese Cake, Mango Lobster, Mutton Souse, Sweet Potato Pound Cake, Stewed Conch, Stewed Fish, Tamarind Sauce, Turkey Souse, Benny Cake, Peanut Cake coupled with a variety of Pineapple and Bahamian Rum Cakes.
Story
About this book
Authentic Bahamian Cooking by Dr D.M.Q. Johnson is a recipe collection focused on dishes native to the Bahamas, an archipelago of over 700 islands stretching southeast of Florida across the western Atlantic. The book gathers preparations that reflect the islands' coastal food culture, where conch, lobster, grouper, and tropical fruit appear in many forms. Conch alone turns up in salads, chowders, fritters, bisques, stewed dishes, and a coconut-based variation, showing how central this single shellfish is to everyday Bahamian cooking.
Beyond seafood, the collection covers curried chicken, curried mutton, and mutton souse, a vinegar-and-citrus broth common across the Caribbean. Side dishes and staples include pigeon peas and rice, peas soup with dumplings, and johnny cake, a simple pan bread with roots in earlier Caribbean and American cooking traditions. Desserts and sweets draw on local ingredients such as guava, mango, sweet potato, coconut, peanut, and tamarind. Guava duff, a steamed dessert particular to the Bahamas, sits alongside guava cheese cake, benny cake, peanut cake, and several rum-based cakes made with pineapple. The recipes as listed suggest a home-cooking approach, emphasizing traditional preparations rather than restaurant-style presentation.
