BAHAMIAN TURKEY AND STUFFING
Even a turkey knows it’s better in the Bahamas, because of our close proximity to the
United States and their influence through television. Of course we put our Bahamian
Flavor to Thanksgiving and Christmas.
Ingredients:
1 Turkey
2 cloves garlic
1 Box Salt
1 tablespoon Thyme
Cooking oil
½ lemon juice
1 tablespoon Black pepper
Preparation:
In order to have a succulent turkey that is season all the way to the bone preparation must
begin at least a day in advance. Once thawed place turkey in a sink or container big enough
to allow it to be covered completely with water Remember to remove entrails and neck
from the inside. Add 1/4 cup of salt and ½ cup lemon juice to water don’t be alarmed it
takes a lot to season a turkey. Cover the container and allow to sit for 4-6 hours. Dice and
crush garlic add salt, Italian seasoning, thyme and black pepper into a small bowl and mix.
Remove turkey from water drain and place in baking/roasting pan. Rub seasoning over
turkey and inside allow to sit for 15 minutes.
Pre-heat oven at 425 degrees, bake turkey for 2 hours covered with foil
wrap. Remove foil, baste with the juice from the pan and continue to
bake another 30 - 45 minutes uncovered at 325 degrees. Auntie Rie
would tell me to take foil and wrap the tips of the wing and the bottom of
the drumstick. I pondered this for a while, and then I asked her why. She
said, “Child you don’t want to eat charcoal tips do you?” At this point
she would add the stuffing if she decide to bake it in the turkey. Turkey is
done when the thigh joint easily slips out of socket.
Serving Suggestions:
There are so many items you can add to your table to compliment
this succulent bird, here are just a few: Peas ‘n Rice, macaroni &
cheese, coleslaw, Crawfish (Lobster) stuffing, Avocado garden salad
take your pick.
Peas ‘n rice is a staple and main stay in every Bahamian home. A delectable, mouthwatering part of almost every meal. To prepare a meal especially on Sunday or Christmas without a pot of Peas ‘n Rice is like breaking one of the commandments. So please whatever you do, don’t forget the peas ‘n rice. Auntie Rie and mama used to take turns each Sunday making the pot of rice and I seldom could tell who had made it from one Sunday to the next. A word of warning, over indulgence in this delicacy will result in what we call here in the islands a peas ‘n rice shape (protruding buttocks). To many other cultures this figure is not very appealing but to our Bahamian men it as delightful as the dish that caused it.
Ingredients:
3 cups Long grain Mahatma Rice
2 oz Cooking oil
1 small onion, chopped
½ teaspoon thyme leaves or two twig of fresh thyme
½ teaspoon black pepper & Salt to taste
1 - 1 ½ cup Pigeon Peas
3 cups water
1 ½ cup ripe tomatoes, canned tomatoes or 2 tablespoons tomato paste
¼ pound of salt pork (chopped small cubes), bacon dripping or ham skin/scraps and fat chunks
Preparation: This recipe will require a large pot (6-8 qt) with stove at medium, heat oil add ham skin/scraps or salt pork and allow to cook until ham fat or salt pork is almost crispy. Add onion, thyme leaves and black pepper cook stirring occasionally until onion are cooked. Add tomatoes (ripe, canned or paste) cook stirring for about two (2) minutes. Add peas and 3 cups of water. Bring to a boil then add rice, stir to distribute rice evenly. Add additional water until it is one inch above the rice. Add salt to taste. Allow to boil vigorously with lid off until water has disappeared from the top of rice. Stir rice rotating rice from the bottom of the pot to the top (about two (2) turns) then cover pot and reduce heat to low. Cook for 30- 45 minutes or until rice is fluffy. If rice is still grainy and hard add ½ cup of seasoned water and cover pot, ensure that heat is low.
BAHAMIAN PEAS ‘N RICE
Peas ‘n rice is a staple and main stay in every Bahamian home. A delectable, mouthwatering part of almost every meal. To prepare a meal especially on Sunday or Christmas without a pot of Peas ‘n Rice is like breaking one of the commandments. So please whatever you do, don’t forget the peas ‘n rice. Auntie Rie and mama used to take turns each Sunday making the pot of rice and I seldom could tell who had made it from one Sunday to the next. A word of warning, over indulgence in this delicacy will result in what we call here in the islands a peas ‘n rice shape (protruding buttocks). To many other cultures this figure is not very appealing but to our Bahamian men it as delightful as the dish that caused it.
Ingredients:
3 cups Long grain Mahatma Rice
2 oz Cooking oil
1 small onion, chopped
½ teaspoon thyme leaves or two twig of fresh thyme
½ teaspoon black pepper & Salt to taste
1 - 1 ½ cup Pigeon Peas
3 cups water
1 ½ cup ripe tomatoes, canned tomatoes or 2 tablespoons tomato paste
¼ pound of salt pork (chopped small cubes), bacon dripping or ham skin/scraps and fat chunks
Preparation: This recipe will require a large pot (6-8 qt) with stove at medium, heat oil add ham skin/scraps or salt pork and allow to cook until ham fat or salt pork is almost crispy. Add onion, thyme leaves and black pepper cook stirring occasionally until onion are cooked. Add tomatoes (ripe, canned or paste) cook stirring for about two (2) minutes. Add peas and 3 cups of water. Bring to a boil then add rice, stir to distribute rice evenly. Add additional water until it is one inch above the rice. Add salt to taste. Allow to boil vigorously with lid off until water has disappeared from the top of rice. Stir rice rotating rice from the bottom of the pot to the top (about two (2) turns) then cover pot and reduce heat to low. Cook for 30- 45 minutes or until rice is fluffy. If rice is still grainy and hard add ½ cup of seasoned water and cover pot, ensure that heat is low.
