Bahama Mama.
Subscriber announced for gift basket giveaway!
It’s now cold in my part of the world. The leaves are turning wonderful colors and the frost on the grass makes my dog shiver on her morning walks, but I think she enjoys it. I on the other hand wish that I could be laid out on a beach happily drinking some tasty island drink as I wistfully prepared the recipe that I will be sharing with you.
I would have loved to visit a Bahamian restaurant, but it seems that the only one in NYC closed earlier this summer due to relocation. Unfortunately, there still is no update on where and when it will reopen. From what I researched Bahamian cuisine seems to be exceptionally flavorful and similar to other island cuisines, which wasn’t surprising. Most Caribbean islands rely on staples like rice, beans, plantains, coconut, cassava, tomatoes, peppers (mild + hot), sweet potato, and a variety of animal proteins. Many of their dishes resemble each other but each one brings its own flavor personality to the table.
Peas + Rice
The recipe I chose to cook + share with you is filling, appetizing, and comes together all in one pot. I decided to make Bahamian peas + rice because this recipe reminds me of a Dominican dish called Arroz con Gandules which translates to rice with peas. The flavors are similar but different if that makes any sense at all. The Dominican rice has way fewer ingredients + is much milder in taste. This Bahamian-style rice packs a punch of savoriness with each bite due to the addition of bacon. In the Bahamas, you would normally see this dish made with small cubes of salted pork instead of bacon. If you’d like to make this into a vegetarian dish you can omit the pork, but it will lose some of its depth of flavor.
Bahamian Style Peas + Rice
½ tablespoon vegetable oil
2 slices bacon, cut into ¼ inch pieces
½ medium onion, finely chopped
½ medium green bell pepper, seeds/stem removed + finely chopped
2 garlic cloves, minced
½ teaspoon fresh thyme
1 ½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon tomato paste
¼ teaspoon sugar
2 ¼ cups water
1 cup long-grain white rice, rinsed
¾ cup pigeon peas or black-eyed peas
In a large pot heat oil over medium heat. Add bacon and cook until browned about 3-4 minutes. Add onion, bell pepper, garlic, thyme, salt, and pepper, and cook until the onion is translucent and golden brown. Stir in tomato paste and sugar until well incorporated, about 2 minutes. Add water and bring to a visible simmer. Stir in rice and peas. Reduce heat to low, cover pot with lid, and cook 15-20 minutes. If the rice is too dry, add 2-3 tablespoons water. If too wet, leave lid slightly opened for remaining cooking time.
SUB STUFF
Burnt Podcast
In other news, Friday was the first paid subscriber newsletter with the first podcast episode! If you’d like to hear the episode please consider signing up as a paid subscriber.
Meet Up
Last Friday I met up in K-Town for coffee + snacks with a subscriber who reached out to meet up. Besides having an amazing conversation we also stumbled upon probably one of the best savory treats I’ve had in a while- kimchi croquettes! Bigger than your usual croquette, this guy is halfway between croquette and jelly donut. It’s a yeasty soft dough that is filled with a jammy kimchi + onion filling. SO. DANG. GOOD. Definitely should have bought one for the road.
Friday’s Paid Newsletter
This Friday’s newsletter will feature an essay on cooking burnout (happens to us all!) + a recipe.
Gift Basket Giveaway
The random winner of the paid subscriber gift basket is…SETHOMAS16! I will be emailing you soon with info on getting this amazing basket of goods to you!
Cook. Eat. Repeat.
Natalie