THE BAHAMAS’ 42nd Independence Countdown: Bahamian Conch Fritters (Baked Version)

Well, it’s been a crazy day, and I’m a tad bit late for my recipe countdown to The Bahamas’ 42nd Independence Day. What can I say….I had a million and one things to do today, and I’m doing my best to keep up. (It’s kinda hard doing this blogging thing, especially since I’m still a newbie!) I’m just going to have to take things a bit slow I guess, until I get my bearings. Not only was I busy trying to prepare my son, Quest’s birthday cake for today, but I also wanted to experiment with our traditional “Bahamian Conch Fritter” recipe by creating a healthier way to make it and showcase it here for this Bahamas Independence day recipe countdown. And boy oh boy….were the results Ah-mazing! 🙂

Boil the tenderized conch and save some of the water.

You see, typically, conch fritters (like most fritters) are fried or deep fried in oil and tend to absorb a lot of the fat. Although they are extremely delicious when fried, they can get a bit too greasy. For me and my family, that’s a big ‘No-No’. Plus with so many people becoming more and more health conscious, I thought it would be so much better to bake the fritters instead and present it as a healthier option. And I thought of the perfect way to do it……Mini cupcake pans!

Diced conch and herbs.

To be honest, my family does not really eat conch much anymore (as it is not kosher) but this recipe can definitely be used to make baked vegetable fritters by omitting the conch and water and replacing it with kernel corn, carrot  (or other) and some buttermilk. I’m sure you can also substitute the conch with fish or other seafood if that’s your thang! 😉

Mix the herbs then add the flour, beaten egg and hot pepper.

Conch Fritter Batter: Ready to bake in mini cupcake pan.

I believe the fritters came out better than I expected for a first attempt…. and for trying to keep to the traditional way of making the batter. I had to tweak the classic recipe a bit, but all in all, I was quite impressed. Feel free to play around with it…..no recipe is written in stone. (At least in my book) Just don’t add the kitchen sink! Lol…

Delicious Baked Conchy-Conch Fritters

So alright guys, this is my Recipe #2 for my Bahamas Independence Countdown. I hope you all give it a try. This just might convince you to start baking all of your fritters from here on out… well maybe. 🙂 Cheers!

Baked Conchy-Conch Fritters

• Servings: Makes about 2 Dozen
• Time: 35mins
• Difficulty: easy
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Author: Bettina Bullard Ingredients:

• 2 lbs. Fresh conch, tenderized
• 1 Cup conch water or a little over (reserved after boiling conch)
• 2 Tbsp. red bell pepper, finely chopped
• 2 Tbsp. yellow bell pepper, finely chopped
• 2 Tbsp. green bell pepper, finely chopped
• 1/2 small onion, finely chopped
• 6 Sprigs of thyme (yep, the more the merrier)
• 1 Tbsp + 1 Tsp. tomato paste
• 1 Tbsp. hot sauce
• 1 Tsp. sugar (optional)
• Salt & pepper to taste
• 1 Tsp. garlic powder
• 1 Tsp. Goat pepper (or other), finely chopped
• 2-3 Tbsp. Olive oil (or other vegetable oil)
• 1 Egg, beaten
• 1 3/4 Cups all-purpose flour
• 1 Tbsp. baking powder

Directions:

1. Place the tenderized conch in a medium pot with 3 1/2 cups of water and boil for 30 minutes.
2. While the conch is boiling, lightly grease a mini cupcake pan or the bottom of a cake pop pan and set aside.
3. With a slotted spoon, remove the conch and reserve a little over a cup of the conch water and set aside to cool.
4. Once the conch is cooled, chop into medium pieces, not too big and not too fine.
5. Place the chopped conch in a mixing bowl and add the conch water.
6. Next, add the chopped onion and bell peppers, thyme and seasonings and adjust to your taste.
7. Mix in the tomato paste, hot sauce and sugar if using. Once you’re satisfied with the flavor, add in the oil and beaten egg.
8. Lastly, fold in the flour and baking powder until a thick and not too runny batter is formed.
9. Refrigerate the batter for a minimum of 2 hours to marinate and for the flavor to intensify.
10. Preheat your oven to 375 degrees F.
11. Spoon the batter into the wells of the mini cupcake pan, filling to the top.
12. Bake for 10-12 minutes or until fritters are golden brown and a toothpick come out clean from the middle.
13. Carefully remove the fritters (they should pop out easily) and plate them for serving, with dipping sauce. (Recipe follows)

Tangy Sweet Dipping Sauce – You will need:

• 1/4 cup Plain, unsweetened yogurt (or low-fat mayo)
• 1 Tbsp. Tomato paste
• 1 Tbsp. Brown sugar
• 2 Tsp. hot sauce
• 1 Tsp. Honey Mustard
• A drizzle of Extra virgin olive oil
• 1 Tsp. Apple cider vinegar or lime juice
• A dash of salt and pepper

Thoroughly mix all ingredients in a bowl and serve along with your baked conch fritters.

THE BAHAMAS’ 42nd Independence Countdown : Bahamian FIRE ENGINE (Steamed Corned Beef)

3 DAYS TO GO……….

So it has begun! The COUNTDOWN to The Bahamas’ 42nd Independence Day, and I thought it was only fitting to share a few recipes of our most traditional meals. So for the next few days, I will be showcasing some of my family’s favorite Bahamian meals.

Most Bahamian cuisine, although typically starchy and often high in salt and fat, have so much heartiness and flavor that cannot be denied. Native Bahamians as well as the many visitors we have from all over the world have a love affair with our food that is undeniable and indescribable.

Bahamian Fire Engine

A popular favorite among most Bahamians is a dish interestingly called “Fire Engine”. No one is exactly certain why it was given that name, but many believe it is because of the hot and fiery native ‘goat pepper’ (another Bahamian coined name that has vague origins) that was used to spice up the dish, or its bright, reddish color from the tomato paste, bringing to mind the color of a fire truck. Whichever it was, Fire Engine still remains the “go-to meal” for Breakfast, lunch or dinner, whenever we need a quick fix, something affordable to eat when you’ve down on your luck or just craving that satisfying Bahamian “bellyfull”.  (Don’t ask! 😉 )

Bahamian FIRE ENGINE: Delicious & Satisfying!

Fire Engine (also commonly called Steamed Corned Beef) is prepared in a variety of ways, but the basic ingredients are the canned corned beef and tomato paste, herbs like onions, bell pepper, celery and thyme. The variations normally include additions of other ingredients to the dish to give it more body and to make it heartier, such as loose corn or potatoes or carrots. Others add alternative condiments or spices for flavor, like mustard, ketchup, hot sauce, bay leaf and garlic salt.

Bahamian Fire Engine made with diced potatoes.

The recipe I’m sharing is the way I’ve been making it for years. It is made without the addition of oil or butter which most other recipes ask for because I believe the corned beef contains enough fat already. I’ve added cubed potatoes, a touch of sugar (better than using ketchup) and lots of thyme and pepper! The outcome is a healthier version of “Fire Engine”, really spicy (If you can handle it) and most definitely full of flavor! So give it a try and experience some down-home Bahamian cuisine. 😉

Fire Engine (Steamed Corned Beef)

• Servings: 6-8
• Time: 30mins
• Difficulty: easy
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Author: Bettina Bullard

Ingredients:

• 2  12oz. Tins corned beef
• 1 1/2 Cups diced potato
• 1 Med. onion, chopped
• 1 Small green bell pepper, chopped
• 1 Celery stalk, diced
• 2-3 Tbsp. Tomato paste
• 1 Tbsp. Sugar
• 4-5 sprigs thyme
• 1 Tsp. Garlic powder
• 1 1/2 Cups water
• 1 Tbsp. Hot sauce or Tobasco (optional)
• 2 Tsp. Minced goat pepper or  red pepper flakes (optional)
• Salt and Black Pepper to taste

Directions:

1. Heat skillet or medium pan on medium-low and add the diced onion, potatoes, celery and bell pepper with 2 tablespoons of water.
2. Stir constantly for about 3-5 minutes until herbs and potatoes are translucent but not too browned.
3. Add the thyme leaves (not the stems) and mix through.
4. Next, add the tomato paste, the rest of the water and other seasonings and spices and increase the heat to medium-high.
5. Using a large fork or spoon, add in the corned beef and carefully mash it into the mixture, making sure not to mash the potatoes.
6. Taste to see if seasonings need to be adjusted to your taste.
7. Allow to come to a simmer and then reduce heat to medium-low and cover with a lid.
8. Cook for an additional 10-12 minutes, stirring occasionally, until potatoes are properly cooked.
9. Serve with hot grits or rice for a delicious and satisfying breakfast, lunch or dinner.

BAHAMIAN Mango Duff

Hey guys, hope everyone is doing well! I have a wonderful and delicious recipe I want share with you! If you don’t know already, I run a home-based business along with my Hubs, Marquest, where we bake and deliver our signature pizza and vegetable patties, cakes,cupcakes, pastries, Bahamian Guava Duff and other delicious Bahamian homemade desserts and treats. It’s called, Taste Of Bahamas, formerly Latoya’s Loft. (This name still appears on our Facebook business page since we were unable to change it….oh well!)

Baking and cooking has to be in my blood! I grew up in my grandmother’s house, where every child learned how to help out in the kitchen, and full course meals were prepared to feed an already large extended family… plus the neighbors! 🙂 My maternal grandfather, who’s now 86, was an executive chef and taught me a few tricks up his sleeve. Even my mother, has unexpected house guests show up every time she’s making dinner and believe me, that’s nothing to sneeze at! And don’t let her be making her famous “guava duff” too. Yep, there’s just something about “duff”  (that delicious rum-sauced covered, cake-like boiled dough, swirled with guava or other desired fruit filling) that just makes us locals go bananas! Just like any other recipe, there are many variations, but fortunately for me, I learned from the best…. plus I decided to step it up a notch! 😉

So you all must be thinking, “is her post about this Guava Duff, she keeps mentioning or Mango Duff? I really wanted to show you how I make guava duff, but I just did not have any ripe, fresh guavas on hand (the best to use to make this dessert) so I promise to revisit this another day, hopefully real soon. Instead , this recipe is for Mango Duff. It is made exactly the same way, except for the preparation of the fruit. Like I mentioned earlier, the dough is somewhat cake like, made with basic ingredients like flour, sugar, butter, shortening, milk, eggs and baking powder. The proportions of each ingredient may vary per recipe, but I’ve formulated one that produces a dough that is soft and moist, once cooked, which is what most of us aim to achieve.

Rolled duff dough with mango filling.

Duff wrapped and covered in foil.

Unfortunately, I was unable to take photos of every stage, but once your dough is made, it’s really not that difficult. It’s just a matter of rolling your dough into a rectangle, spreading the fruit and rolling it up similar to how how you make cinnamon rolls….just without cutting it into pieces. Once you’ve rolled it up, you wrap and cover it with parchment and foil, place it in a large turkey sized oven bag that is tied securely, and carefully place it in boiling hot water to cook on both sides. Sounds easy huh? 😉

Duff wrapped, covered in foil and tied.

Duff boiling in hot water.

After the Duff is boiled, you remove it from the hot water, allow it to cool a bit before unwrapping and then slice and serve with an accompanying rum-flavored sweet sauce. (I’ve also provided the recipe for the sauce below)

Mango Duff cooling and ready to be sliced.

Mango Duff slices.

Hope you try this recipe out soon! You won’t regret it! Cheers! 🙂

• Servings: 10
• Time: 1hr 30mins
• Difficulty: intermediate
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Author: Bettina Bullard

Ingredients:

For The Duff:

• 2 Med. hairless mangoes, thinly diced
• 1/4 cup granulated sugar
• 2 oz unsalted butter, softened
•  2 oz shortening (I used crisco)
• 1/3 cup granulated sugar
• 1 Teaspoon vanilla extract
• 3  Large egg whites (room temp.)
• 1 Large whole egg (room temp.)
• 3½ cups sifted all-purpose flour
• 4 Teaspoons baking powder
• 1 Teaspoon salt
• 3/4 cups milk

For The Mango Rum Sauce:

• 1 Large hairless mango, chopped and pureed
•  8 oz unsalted butter, softened
•  4 cups powdered sugar, sifted
• 3 Egg yolks + 2 whole eggs
• 1 Teaspoon vanilla extract
• 1/4 cup dark or mango flavored rum

Directions:

1. Fill a large wide-bottomed pot or pan midway with hot water and allow to come to a boil on the stove. Turn off heat until ready to boil your dough.
2. Place the thinly diced flesh of the 2 large mangoes in a bowl, blend with the 1/4 cup of granulated sugar and refrigerate until ready to use.
3. Place the sifted flour, baking powder and salt in a medium bowl and set aside.
4. In a large Mixing bowl and using a wire whisk, cream together the softened butter, crisco and 1/3 cup sugar until smooth.
5. Next, add the egg whites, whole egg and vanilla extract and mix evenly.
6. Gradually stir in the flour into the mixture along with the milk until a soft dough begins to form.
7. Remove the dough from the whisk and continue to form the dough with clean, floured hands, adding more flour or milk until the dough is smooth and pliable. Allow to rest for about 5 minutes.
8. Using a floured rolling pin, gently roll the dough out onto a lightly floured surface, into a rectangle measuring 13″x 13″.
9. Remove the mango diced mango from the refrigerator and with a slotted spoon, apply the mangoes over the top of the dough, leaving about a ½” space from the edges.
10. Starting at the side closest to you tuck and carefully roll the dough, making sure the mangoes do not spill or push out of the sides.
11. On your last roll, tuck in the sides and pinch the seam firmly to seal.
12. Firmly wrap the dough into an appropriately sized  piece of parchment paper, allowing a small amount of space for the dough to swell, then cover in a piece of heavy duty foil. Make sure all ends are securely sealed.
13. Increase the heat under the hot water to high and allow to come to boil again.
14. Place the wrapped duff into a large, oven-proof turkey bag and roll until all air is removed. Immediately tie with a long string or zip-tie.
15. Once the water has returned to a boil, gently rest the dough flat into the water and with a long spoon, press the top of the duff until it sinks a bit.
16. 16. Set your oven timer and allow to boil for 30 minutes. Turn over carefully, using the string and boil for another 25-30 minutes on the other side.
17. While duff is still boiling, place the ingredients for the sauce in a stand mixer (or you can use a hand mixer) and mix on medium-high until the sauce is light and fluffy. Refrigerate until duff is ready to serve.
18. Once The duff has completed boiling, remove it from the water, being careful not to burn yourself. Untie the string and remove the duff from the turkey bag.(You may have to cut it open)
19. Allow to cool a bit before removing the foil and parchment.
20. 20. Serve the Duff slices while still warm and apply the sauce generously on top.

  Note: Recipe makes a small Duff, but can be doubled to make a larger size (cook time will increase by a half hour.)