A Bahamian Bounty

Mango Curry Cornbread

Green Salad with Passion Fruit Vinaigrette

Grilled Spicy Conch and Bahamian Rice

Mango Chiffon Pie

By Carrie Hanna

Enjoy flavors of the islands await you with this delicious Bahamian inspired menu. Enjoy!

Mango Curry Cornbread

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 6-8

1 cup flour

¾ cup cornmeal

¾ tsp. salt

1 egg, beaten

1 ½ tbsp. baking powder

½ cup golden raisins

¼ cup melted butter

½ cup milk

½ cup mango nectar

1 tsp. curry powder

Preheat oven to 350º. Mix together flour, cornmeal, salt, baking powder, and curry. In small bowl, whisk together egg, butter, milk, and mango nectar. Fold in raisins. Add wet mix to dry mixture. Pour into eight-inch square pan and bake 25 to 30 minutes, until golden.

Green Salad with

Passion Fruit Vinaigrette

Preparation time:  20 minutes

Serves: 4

12 oz. mixed baby greens

1 mango, peeled and diced

½ cup yellow pepper, diced

1 cup strawberries, sliced

¼  cup passion fruit nectar

½ cup olive oil

1 tbsp. honey

2 tbsp. rice wine vinegar

3 oz. goat cheese, crumbled

In a large salad bowl, mix together greens, mango, pepper, and berries.  In a small mixing bowl, whisk together nectar, olive oil, honey and vinegar. Toss salad lightly with dressing and serve with crumbled goat cheese on top.

Grilled Spicy Conch and

Bahamian Rice

Preparation time:  20 minutes

Cooking time: 1 hour 30 minutes

Serves:  6-8

4 conch, cleaned and tenderized with

a mallet

¼ cup plus 2 tbsp. olive oil

Salt and pepper to taste

½ tsp. cayenne pepper

2 cups rice

4 cups water

1 onion, diced

1 green pepper, diced

1 jalapeno pepper, seeded, chopped

1 15-oz. can pigeon peas, rinsed and

drained

1 tsp. dried thyme

In a large pot filled with water, boil conch  for one hour. Drain and rub with a ¼-cup olive oil, salt, pepper and cayenne, and grill eight minutes. Set aside. Heat remaining oil in large pot. Saute onion, green pepper and thyme four minutes. Add rice and stir to coat. Add water and jalepeno and cook 20 minutes. Add pigeon peas and cook another five minutes adding more water if needed. Top with conch.

Mango Chiffon Pie

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 8

1 cup graham cracker crumbs

½ cup sweetened coconut, grated

¼ cup butter, melted

3 eggs, separated

1 14-oz. can sweetened

condensed milk

1/3 cup mango nectar juice

1 cup chopped mango

2 tbsp. fresh orange zest

½ cup heavy cream

3 tbsp. sugar

Whipped cream for topping

Toss together crumbs, coconut and butter and press into eight-inch pie pan. Bake in 350º oven 10 minutes. In a large bowl, beat egg yolks and zest on high-speed until pale about four minutes. Add condensed milk and beat three minutes. Puree mango with nectar in blender. Add to egg mixture. Beat egg whites separately until stiff. Fold whites into egg mixture and pour into crust. Bake 30 minutes. Chill several hours.