Even though I have travelled extensively and have adopted the flavors and recipes of other cultures, my cooking is naturally greatly still influenced by my South African roots, our cooking methods, flavors and recipes. South Africa is reknowned for it's fabulous and and diverse cuisine. We are known as the "Rainbow Nation" not only for our 11 official languages, our blending of European, Asian, African cultures and traditions but also for our ability to embrace our diversity and this is totally reflected in our food...the aromatic spicy flavors of Indian and Portuguese, rich and light French cuisine, the sweet and spicy flavors of Malaysian food and the hearty comfort foods from the Germans and Dutch combined with some earthy African flavors of venison, roots and seafood. It all makes for a culinary delight! Read More>>
Indigenous to the Bahamas, queen conch fritters are one of the most popular dishes in the islands. Each family has its own recipe, spice combinations, and flavors to keep their fritters unique and true to their own family traditions.
Conch fritters are savory, fried balls of dough that contain chopped conch, some chopped veggies, and spices.
Conch is a type of large sea snail. There are six kinds of conch found in the area, but only Queen Conch (the largest) is eaten in the Caribbean. It’s estimated that over half a million pounds are consumed each year!
Try this traditional conch fritter recipe from my Bahamian friend, Susan. It is easy to prepare and the result is a delicious Bahamian treat that’s a great snack or the perfect appetizer.
This roasted chickpeas recipe is so simple to make and really great with a beer or a cold glass of white wine. Best of all, it's a healthy protein-packed snack. My good friend, Caroline Lewis from S/V Thalia, graciously shared this recipe. Read their blog where they have some gorgeous pictures and Caroline really writes well.
When cruising especially out in the ocean, it is not possible to pop into the provisioning store for a loaf of bread. So the alternative and yummier choice is to bake your own bread in the galley. And, although it takes a little time, in the end it is so yummy. We love sourdough and on our recent crossing to bring our new Lagoon 450S home to Florida, this was our bread of choice! You can use this bread in many ways for sandwiches, topped slices for hors douerves, or even a delicious soup bowl as its hard shell holds up well. You can make your own sourdough starter from scratch, just be sure to plan ahead for that!
Natasha Pinfold of Voyage Charters shares this amazing recipe for a complete meal sure to satisfy your hunger for a tropcially inspired meal.
Caroline and Larry, our former sailing school students and now the owners of s/v Thalia, a Passport 40, have become veteran cruisers and adventurers in the last two years of living aboard. About two years ago they jumped onboard their 'new-to-them boat' in Annapolis after selling their home and business in Oregon to pursue their dream.
They have since put thousands of miles under Thalia's keel, sailing up and down the east coast and to The Bahamas and back. Their next destination is New Orleans. They are foodies you see, and destinations known for their good food like Charleston and New Orleans among others, attract them like moths to a flame.