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Bahamian Cooking Recipes

Bahamian cooking recipes can seem daunting, but in The Island Remembered, the Cook's Notes help translate Bahamian recipes into home cooking. Suggestions for substitution or preparation give you an option when there is no Bahamian Rock Lobster or conch readily available. Beryl Hutchinson, part of the Bahamian husband and wife team that prepared and served these memorable dishes at Spanish Cay, has generously provided these original family recipes.

Look for Bahamian cooking staples such as Johnny cake, a thin cake shaped biscuit that is widely consumed by native Bahamians. It is cut into wedges to serve and typically accompanies broiled or stewed fish at breakfast, or soup at lunch.

Another staple of Bahamian cooking is of course seafood, and The Island Remembered includes such recipes as Conch Ceviche and Bahamian Rock Lobster Thermidor. Grouper Chowder and Conch Fritters add to the Bahamian cooking recipes found in the book.

Look for over 100 recipes, presented as they were originally prepared and accompanied by additional commentary detailing how they were served at Spanish Cay.

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Bahamian Cooking Recipes
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