Bahamian cuisine utilizes conch peas and rice cooked with beef and pig tail and chicken and fish cooked in a variety of ways fried baked grilled stewed steamed and soused crack conch conch salad and scorch conch are a few typically bahamian dishes that have found their way into the cultural cuisine of the turks caicos. Because of this corn was ground into grits and mixed with pigeon peas to make a hearty and delicious side dish. 1 cups corn grits. Cook for 25 40 minutes. Pigeon peas and corn were planted next to each other in fields and harvested around the same time.
Bahamian peas n grits. Allow to boil over med low heat with lid on until water has evaporated and is not visible above grits. 3 cups corn grits 2 oz cooking oil 1 small onion chopped 1 2 teaspoon thyme leaves or two twig of fresh thyme 1 2 teaspoon black pepper salt to taste 1 1 1 2 cup pigeon peas also known as gondules 5 cups water 1 1 2 cup ripe tomatoes canned tomatoes or 2 tablespoons tomato paste. Simmer for a few minutes then stir in the black eyed peas and simmer for a few minutes more. Served alongside fish meat or chicken this beloved staple food is thoroughly enjoyed by bahamian locals for lunch or dinner or both.
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Mix in the tomato paste and tomato sauce and reduce heat to low. Boil salted water in a pot over medium heat. Bahamian peas n grits. Cook and stir until tender and starting to brown. Bahamian cuisine utilizes conch peas and rice cooked with beef and pig tail and chicken and fish cooked in a variety of ways fried baked grilled stewed steamed and soused crack conch conch salad and scorch conch are a few typically bahamian dishes that have found their way into the cultural cuisine of the turks caicos.
