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Old Sour
Old Sour
Old sour is a condiment used in Bahamian cuisine. Old sour adds heat and sourness to your souse, Bahamian salads, and ceviche. Traditionally, sour oranges are used, but limes are a suitable replacement since the oranges aren’t easily accessible.
Equipment
- 12 oz glass bottle
Ingredients
- 12 limes juiced
- 3 habanero sliced
- 3 serrano sliced
- 5 red bird chilies 3 sliced; 2 left whole
- 1 tsp salt
Instructions
- Fill a 12 oz glass bottle with the hot peppers and salt.
South African Milk Tart
South African Milk Tart
The basic concept of the milk tart was introduced to South Africa in the 1600s by Dutch settlers. The custard-like dessert is sort of a variation of their mattentart, which is similar to cheesecake, with South Africans adding cinnamon to the batter. Sometimes the milk tart is baked in a pastry pie crust, and sometimes it’s just the custard. This particular recipe is crustless, even though it does develop a crust on the bottom. This dairy bomb of deliciousness can be served either hot or cold. Both ways are good in their own ways.
Equipment
- electric beater
- pie pan
Ingredients
- 3 tbsp butter melted
- 1 cup sugar
- 3 large eggs yolks and whites separated
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 4 cups whole milk
- 1 tbsp cinnamon sugar 3/4 tsp sugar + 1/4 tsp cinnamon
Instructions
- Mix together the butter and sugar.
- Mix in the egg yolk. Then sift in the flour, baking powder, and salt.
- Whisk in the vanilla and milk.
- In a separate bowl, beat the egg whites until they peak with an electric beater.
- Whisk in the beaten egg whites to the the batter.
- Preheat the oven to 375 degrees. Grease a deep 9” pie plate. Pour in the batter.
- Dust the top with cinnamon sugar.
- Bake for 25 minutes. Then reduce the heat to 325 degrees and bake for another 25 minutes.
Choma Chicken
Choma Chicken
In East African countries, nyama choma means roast meat; something Kenyan chefs take pride in mastering. Choma chicken is simply marinated pieces(I like chicken thighs) that are either grilled over charcoal or broiled in the oven. The marinade works well with any protein and most fish and seafood.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1/2 tbsp dijon mustard
- 1 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 4 garlic cloves minced
- 1” ginger minced
- 2 lbs bone in chicken thighs skin removed
Instructions
- Mix the marinade ingredients together.
- Marinate the thighs for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Broil the thighs for 7-8 minutes a side.
