- ½ cup butter, room temperature + extra for greasing pan
- ¾ cups sugar
- 4 cups flour
- ½ cup water
- ½ teaspoon salt
- 2 teaspoons baking powder
- approx. ¾ cup milk
- Preheat oven to 325 degrees.
- Using an electric mixer, beat the butter and sugar together until combined.
- Add the flour, water, salt, and baking powder to the bowl.
- Add the milk slowly until the batter is sticky.
- Dust hands with flour. Transfer dough from bowl to a greased 9×9 pan. Gently flatten the dough in the pan.
- Bake for approx. 1hr or until the edges of the johnnycake are browned. The johnnycake will not rise much.
- Let cool for several minutes before cutting into the johnnycake.
- 8 oz conch
- 10 tbsp fresh lime juice
- 5 tbsp fresh orange juice
- 1 ripe tomato, diced
- 1/4 cup diced onion
- 1 cucumber peeled, seeded and diced
- 1/2 cup bell peppers (any color), diced
- 3 hot peppers, minced
- Salt and pepper to taste
- Wash conch with a mixture of lemon, salt and water.
- Clean the conch, remove slime, and cut into small cubes.
- Place in mixing bowl with remaining ingredients.
- Cover and let the conch and vegetables marinate in refrigerator for 15 minutes.
- Mix and serve.
Bahamian Mac and Cheese
- 1 lb uncooked elbow macaroni
- 1/2 cup butter
- 2 (16 ounce) bags cheddar cheese
- 1/2 large green bell pepper, diced
- 1/2 large white onion, diced
- 4 eggs
- black pepper
- 2 pinches salt
- 2 teaspoons paprika
- 1 habanero pepper, diced
- 12 ounces evaporated milk
- Add 2 pinches of salt to large pot of water. Bring water to a boil and add uncooked macaroni pasta. Boil until tender.
- Strain macaroni and place back in pot. Add butter and stir in macaroni until butter melts.
- Slowly stir in most of cheese evenly. Reserve 8 ounces (or half of a 16 ounce bag) for later topping.
- Add paprika, black pepper, onion, bell pepper, and 1/2 of a finely diced habanero or goat pepper. Stir well until cheese is melted and blended.
- Beat eggs lightly and stir into mixture.
- Slowly add evaporated milk, pouring about half a cup at a time. Stir well, and spread the mixture evenly into a large prepared baking pan about 13 x 9.
- Top with remainder of cheese and loosely cover with foil.
- Bake at 375°F for 1 hour to 1 hour 10 minutes or until top is a golden color.
- Allow macaroni to cool for 45-50 minutes until room temperature before serving.
Peas and Rice
- 1 small onion
- 1 small sweet pepper
- 1 tbsp cooking oil
- 2 tbsp tomato paste
- Three or four sprigs of fresh thyme
- Salt & red pepper to taste
- 1 tsp browning (optional)
- 1 chopped fresh tomato (optional)
- 1 large can of regular pigeon peas
- 2 cups uncooked long grain white rice
- 3 cups water
- Dice onion and sweet pepper
- In a hard-bottom pot heat up oil and fry onion, sweet pepper, and bacon along with the thyme
- Stir in tomato paste, add salt and pepper to taste (and optional browning and chopped tomato)
- Add the pigeon peas and stir well, add water and bring to a boil. Season to taste.
- Add the rice until it is about an inch and a half below the water line
- Stir well, lower the stove to medium with pot uncovered
- While the pot is simmering, stir at regular intervals
- When the rice has absorbed most of the water, turn the stove to low heat and cover the pot
- Leave to steam until fully cooked
- Enjoy with meat or fish