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Bahamian Recipes

Conch Fritters
conchfritter 2 medium cleaned conch
(you can substitute lobster, shrimp or crab if you can't get conch)
½ small green pepper2 tablespoon tomato paste
1 small onion1 teaspoon baking powder
1 egg1 ¼ cups flour
1 cup milk1 teaspoon salt
1 cup milk1 teaspoon pepper (hot) sauce
1 cup milk1 teaspoon salt
Blend conch, green pepper, onion and celery in food processor. Add the remaining ingredients to form a batter. Drop batter by tablespoonful into deep fryer for about 10 min. or until golden.

Fritter Sauce ½ cup ketchup½ teaspoon horseradish
1 teaspoon pepper (hot) sauceMix and serve with fritters


Conch Chowder
conchchowder 3 finely chopped onions2 to 3 cloves minced garlic
2 quarts water (approximately)
1 green pepper, cored, seeded, and finely chopped
1 (14 ½ ounce) can whole tomatoes, undrained and chopped
2 ½ to 3 pounds conch meat, cleaned and ground*
2 potatoes peeled and finely chopped
salt and freshly-ground black pepper to taste
*Because conch meat is very tough, you must grind it using a meat grinder or food processor
In a large, heavy pot over medium-high heat, add onions, garlic, bell pepper, and tomatoes; cook until vegetables are soft. Reduce heat to low; add ground conch meat, potatoes, and enough water to make it soupy but not watery. Let simmer 1 hour. Add salt and pepper to taste. Remove from heat and serve.


Boil Fish
boiledfish 2 lbs. grouper or any firm fish
salt & pepper to taste
juice of 2 lemons, limes or sour oranges
2 tablespoons butter or margarine
4 potatoes sliced
2 tablespoons hot sauce
2 onions, sliced
Place cleaned & washed fish in cooking pot & cover with water. Add potatoes, salt, pepper, butter or margarine, hot sauce & lemon juice. Place onions on top of fish & cook over medium heat until fish is tender. Do not cook fish too long as it may fall apart.

Serve with Johnny Cake


Corned Beef & Grits
cornbeef 1 can (12 oz) corned beef
1 tablespoon freshly squeezed limejuice
1 tablespoon vegetable oil
2 tablespoon chopped onion
1 ½ - 2 teaspoons dried thyme leaves
2 teaspoons tomato paste
hot pepper to taste
Place the corned beef into a medium-sized bowl and break up with a fork in preparation for cooking. Sprinkle with limejuice. Heat oil in large skillet over medium heat. Saute the corned beef with the onion and thyme for five to six minutes. Stir in the tomato paste and crushed hot peppers to taste. Add one to three tbsp of water for desired consistency and continue to cook, stirring. Cover, reduce heat and cook for about 10 min.

Serve with white or yellow grits. Follow the instructions on the package. For the best grits, do not use the instant variety.


Guava Duff
guavaduff 12 - 15 large guavas2 teaspoons vanilla
2 eggs separated3 cups flour
4 teaspoons baking powder½ teaspoon salt
¼ cup sugar½ cup butter
In a large bowl, peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. In a separate bowl, blend butter and sugar, add egg yokes and beat on medium for 1 minute. Add mixture to guavas. In another bowl, sift flour, baking powder and salt. Fold dry mixture fold into butter/egg mixture. Add vanilla.
Divide dough in 3 balls. Refrigerate 1/2 hour until firm. Spread out each of the balls on a piece of foil; cover with Guava and roll. Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warm with Sauce.
Duff Sauce2 eggs (or egg whites)½ cup butter
1 tbsp rum (or 2 tsp vanilla)1 cup sugar
Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla or rum and continue beating till smooth. Add to top of warn Guava Duff when serving.


Chicken Souse
chickensouse 2 lbs. chicken wingssalt & pepper to taste
2 tbsp butter or margarine2 teaspoon hot sauce
2 onions, sliced4 potatoes sliced
juice of 2 lemons, limes or sour oranges
Place chicken wings in cooking pot & cover with water. Add potatoes, salt, pepper, butter or margarine, hot sauce & lemon juice. Place onions on top of fish & cook over medium heat for 45 minutes.

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