Photo via Dkimages

Conch Chowder a Bahamian island classic, in light tomato broth with fresh vegetables, potatoes and tender conch (pronounced “konk”) come together to make this big broth, or the terms we Dominicans use is “Bouyon” which basically means “One Pot Hold All.” Have you tried Conch Chowder? Let’s hear your comments.

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Ingredients:

• 4 conchs
• 1 onion
• 2 celery stalks
• 1 sweet pepper
• 2 carrots
• 1 large potato
• 3 strips bacon
• 1/2 tbsp oil
• 3 bay leaves
• 1 tomato, chopped
• 1 pint (560 ml) tomato juice
• 1 tsp thyme
• salt and black pepper
• Worcestershire sauce

My first memorable encounter with Plantain Custard was at a friend’s party I had in Roseau – Dominica, in which my friend baked a huge dish of Plantain Custard which drop-dead delicious. I’m a lover of Plantains, and any recipe with plantains is just…hmm hmm good! What about you? Let’s hear about favorite plantain recipe in the comments.

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Ingredients:

• 3 over-ripe plantains
• 3/4 pint (420 ml) evaporated milk
• 2 eggs
• 1 oz (28 g) sugar
• 1 rind of lime
• 1 tsp nutmeg

Traditional Caribbean holiday eggnog recipe with eggs, milk, cream, nutmeg, vanilla, lime rind and brandy (or Guiness Stoute).
I grew up with eggnog, and every Christmas holiday my grandma would make this eggnog recipe – we kids drank up as much of it as we could. If your Grandma shared the same recipe like my grandma, then instead of Jim Bean she would have used a Guinness Stoute which blends well together with the milk, nutmeg, and vanilla assents. But as food lovers which have try out new recipes even if it’s different from what we know. Do you’ve a special recipe for making your holiday Eggnog. Let’s hear how it’s done in the comments.

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Caribbean Eggnog Recipe Ingredients:

• 4 egg yorlks
• 1 green lime rind
• ¼ teaspoon fresh ground nutmeg
• 2 tablespoons brandy
• 4 cup fresh milk
• 1 small piece vanilla bean
• 1 small piece cinnamon stick