 |
|
|
 |
|
Bahamas Native Food Dishes |
|
Bahamas Native food dishes such as conch fritters, grouper chowder, Johnny cakes and more were a memorable part of the Spanish Cay experience. Prepared by the Bahamian husband and wife team Willard and Beryl Hutchinson, these original recipes, released for the first time are included in The Island Remembered.
Many Bahamas native food dishes can be traced to native African dishes. Although pigeon peas and rice are a real staple of Bahamian cooking, the pigeon pea is actually native to Africa, where it is also called the Congo pea. The route of the pigeon pea to the Bahamas can be traced by way of the American colonies. After the Revolutionary War, many British loyalists fled from the colonies, choosing to start anew as plantation owners in the Bahamas. Most of them brought their slaves (mostly of African descent) with them. The slaves had carried many of their African staples with them to America, and naturally transported them on to the Bahamas. Here the pigeon pea was readily cultivated and became a mainstay of the local diet. Recipes for pigeon peas and rice and other Bahamas native food dishes can be found in The Island Remembered.
[ Back to Food List ]
|
|
|
 |
