Baked Peas and Rice & Stuffed Snapper
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| Lady Darling is the wife of the fourth Governor General of The Bahamas, Sir Clifford Darling. She has been involved with charity work and manufacturing for many years. Her dolls are known throughout The Bahamas and her cookbook is a very extensive history of Bahamian cooking and foods. We are very pleased that she dropped by to cook something from that cookbook for us today. |
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 Conch Sauce & Snappers Add one conch to a food processor and shred the conch and then add the Conch to a frying pan with a little oil. Add your one diced onion to the pan then add one tablespoon of tomato paste, three tablespoons of evaporated milk, the juice of one lemon and a quarter teaspoon of ground thyme. Add four tablespoons of oil to a larger skillet. Heat oil and add your snappers. Let them brown and then remove them from the pan. Add a little seasoned salt to the conch sauce for taste. Stuff the snappers with conch sauce. Put the snappers in the over at 350 degrees for an hour. Baked Peas and Rice Add to your pan, one tablespoon of oil. Fry your two strips of bacon. Add one onion to the pot. Add one teaspoon of thyme leaves, one cup of pigeon peas, one tablespoon of tomato paste, four cups of water, two cups of rice, one teaspoon of browning sauce, red pepper to taste, seasoned salt to taste, salt to taste, one teaspoon of garlic powder and black pepper to taste. Turn off the stove, cover the pot and place in the oven to bake along with the snappers. |
Ingredients
1 conch 2 onions 2 tbsp tomato paste 3 tbsp evaporated milk juice of 1 lemon 1/4 tsp. ground thyme 5 tbsp canola oil 2 snappers seasoned salt to taste 2 strips of bacon 1 tsp. thyme leaves 1 cup pigeon peas 1 tbsp tomato paste 4 cups water 2 cups rice 1 tsp. browning sauce red pepper to taste salt to taste 1 tsp. garlic powder black pepper to taste  |
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