A taste of the islands

Try this sampling of Bahamian specialities

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Try a taste of the islands
March 5: Bahamian chef Romero Dorsette cooks up some conch fritters, with TODAY's Al Roker.

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updated 10:36 a.m. ET March 5, 2007

It might be winter outside, but you can bring a taste of the islands into your kitchen by trying these Bahamian favorites. Check out Chef Romero Dorsette's recipes:

Conch Fritters and Sauce

serves 4

INGREDIENTS

• 2 cups tenderized Bahamian Conch (small dice)

• 1 1/2 cup bread flour

• 1 teaspoon baking powder

• 1/2 cup water

• fried or dried thyme leaves

• 1 teaspoon tomato paste

• 1/2 medium onion (peeled and finely diced)

• 1/2 medium green bell pepper (washed, seeded, and diced)

• Bahamian goat pepper to taste (seeded and finely diced. Can be substituted with dried crushed red pepper flakes)

• salt to taste

• 1 cup mayonnaise

• 1/4 cup ketchup

• 1 tsp. Worchester sauce

• Hot sauce to taste

Recipe continues below ↓

DIRECTIONS

Thoroughly mix all ingredients well in a bowl and season to taste. Portion batter with a soup spoon of 2 oz. ice-cream scoop and deep fry in vegetable oil at a temperature of 350 F.

For sauce, thoroughly mix all ingredients together in a bowl.

MANAGE YOUR RECIPES

Bahamian Crab and Rice

4 portions

INGREDIENTS

• 3 tablespoon vegetable oil

• 3 slice bacon

• Bahamian Crab Fat (from 2 medium size crabs)

• 2 Bahamian Crab bodies (Washed, scrubed, blanched, cut in halves and lightly cracked with a meat tenderizer)

• 4 Bahamian Crab Claws (Washed, scrubed, blanched, cut in halves at the joint and lightly cracked with a meat tenderizer)

• 1/4 cup large onion (peeled and diced)

• 1 tsp. fresh or dried thyme leaves

• 1 dried Bay leaf

• 2 teaspoon tomato paste

• 2 cup par-boiled rice

• 4 cups chicken stock (in the can)

• 1 tbsp. kitchen bouquet or browning

• salt and ground black pepper to taste

DIRECTIONS

Over medium heat, heat oil in pot, add bacon, onions, thyme and continually stir until onion becomes tender. Add bay leaf and paste and continue to stir for 1 minute. Reduce heat to low and add crab fat and stir for 3 minutes. Reduce heat to low, add the reminder of the ingredients and thoroughly stir. Place the cover on the pot and cook until rice becomes tender.

Place Grouper filets and head in pot with potatoes, onions and celery and add enough cold water to totally submerge these ingredients. Allow to slowly simmer over medium heat until fish is done. Add the lime juice and season with pepper and salt to taste.

MANAGE YOUR RECIPES

CONTINUED : More recipes: Boiled Fish, Johnny Cake

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A taste of the islands

Try this sampling of Bahamian specialities