Tag: seafood
Bahamian Salad
Bahamian Salad
Conch is found all over the Caribbean, Bahamas, and the Florida keys. It is kind of a cross between scallops and squid in texture, but light and sweet in flavor. Conch is typically eaten raw, only being “cooked” from citrus acidity. This is an item that you’ll have s hard time finding in a regular grocery store. I happened to have found really good quality frozen conch at my local Asian market for $8/lb. Bahamians call this particular dish a salad, but it’s really conch ceviche. The conch gets cleaned, tenderized with a mallet, cubed, then marinated in old sour for a few minutes. This helps with further tenderization and adds heat to the conch meat. After that, the liquid is drained. All of the ingredients get tossed together and a marinated for a half hour in lemon, lime, and orange juice. Serve with tortilla chips, tostada shells, or even eat as a taco.
Equipment
- mallet
Ingredients
- 3 conch
- old sour
- 1/2 medium red onion finely chopped
- 1 medium red bell pepper finely chopped
- 2 small roma tomatoes seeded and finely chopped
- 1 mango diced
- 1 serrano pepper finely chopped
- 1 lime juiced
- 1 lemon juiced
- 1 orange juiced
- salt to taste
Instructions
- Wash and trim any inedible parts on your conch.
- Butterfly open the conch. Using a mallet, pound the fuck out of the conch on both sides.
- Dice into small cubes.
- Marinate for 10 minutes in enough old sour to cover the conch. Drain the liquid.
- In a large bowl, mix together all of the ingredients. Allow them to marinate in the refrigerator for 30 minutes.
Gravy Chicken
Gravy Chicken
This is the first Liberian recipe on stonedsoup.net! This delicious stew consists of chicken stewed with a spicy bell pepper/tomato based sauce. The last 5 minutes of cooking, jumbo shrimp are added into the pot. Traditionally, Liberians also add fried fish to the sauce, but this can be omitted. The gravy chicken is served with check rice, a spinach based rice that is eaten all over West Africa.
Equipment
- blender
Ingredients
- 1/4 cup vegetable oil
- 4 large bone in chicken thighs
- 2 tbsp tomato paste
- 1 lb large shrimp peeled and deveined
- 2 red bell peppers
- 1 green bell pepper
- 2 tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- 1/2 tsp ginger minced
- 1 habanero
- 1/4 cup basil chopped
- salt and pepper to taste
- 1 tbsp chicken bouillon
- 1 tsp paprika
Instructions
- Add peppers, garlic, tomatoes, half of the onions, ginger, and basil to a blender.
- Purée until smooth. Set aside.
- Boil the chicken with for 30 minutes with onions, bouillon, paprika, salt, and pepper.
- Strain the chicken, reserving the stock. Set aside.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the tomato paste for a minute.
- Pour in the purée and simmer for 15 minutes over medium heat.
- Pour in 2 cups of the reserved stock. Add in the chicken. Simmer for 10 minutes.
- Add in the shrimp and simmer for 3-5 minutes until the shrimp are cooked through.
Crab Beninoise
Crab Beninoise
This is the first recipe from the West African country of Benin on stonedsoup.net! Fish, seafood, and chicken are the main consumed proteins in this French colonized(now independent as of 1960) country, formerly known as the Kingdom of Dahomey. Yams and corn are the main staples of Benin, along with rice and beans, couscous, oranges, mangoes, avocado, bananas, kiwi, and pineapple. Many of their dishes still have a strong French influence, much like this one you’re about to experience.Crab Beninoise is a rich crab custard that is very easy to prepare and will impress the hell out of your dinner guests. Jumbo lump crabmeat is mixed with eggs, onion, tomato, garlic, and serranos. The mixture is then ladled into ramekins, topped with breadcrumbs, and baked. The inside is light and fluffy while the breadcrumbs create a nice crust.
Servings: 4
Equipment
- ramekins
Ingredients
- 8 oz lump crab meat
- 1/2 cup white onion finely chopped
- 1/2 cup tomato chopped
- 1/2 serrano peppers finely chopped
- 3 garlic cloves minced
- 3 large eggs beaten
- salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Mix together the eggs, crab meat, onion, tomato, garlic, serrano, salt and pepper.
- Preheat your oven to 350 degrees. Grease the insides of 4 ramekins. Equally distribute the crab/egg mixture into the ramekins.
- Cover the tops with breadcrumbs.
- Bake for 25 minutes. Turn on the broiler. Place on the top rack and broil for 1-2 minutes until the tops ate golden brown. Let rest for 5 minutes before serving.
