Introduction: Hummus is a widely loved appetizer throughout Bahrain, often served as part of a larger spread of small dishes at the start of a meal. Cultural Background: Hummus is a widely loved appetizer throughout Bahrain, often served as part of a larger spread of small dishes at the start of a meal. The Bahraini […]
Introduction: The lamb version of Machboos is often reserved for larger gatherings and special weekend lunches, the richer meat pairing beautifully with the tangy dried lime and warming baharat spice that define Bahraini rice cookery. Cultural Background: The lamb version of Machboos is often reserved for larger gatherings and special weekend lunches, the richer meat […]
Introduction: Saloona is a light, spiced stew of meat and mixed vegetables in a tomato-based broth, eaten spooned over plain rice. Cultural Background: Saloona is a light, spiced stew of meat and mixed vegetables in a tomato-based broth, eaten spooned over plain rice. It is a comforting, everyday midday meal in Bahraini households, valued for […]
Introduction: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. Cultural Background: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. It is a staple comfort food across Bahraini homes, often served as a starter before the main course at family […]
Introduction: Qoozi is the centrepiece of Bahrain’s grandest celebrations, a whole slow-roasted, tender lamb served over a mountain of spiced rice studded with nuts and raisins. Cultural Background: Qoozi is the centrepiece of Bahrain’s grandest celebrations, a whole slow-roasted, tender lamb served over a mountain of spiced rice studded with nuts and raisins. Traditionally prepared […]
Introduction: Machboos is widely considered Bahrain’s national dish, a fragrant one-pot rice dish built on a blend of dried lime, baharat spice and slow-cooked meat. Cultural Background: Machboos is widely considered Bahrain’s national dish, a fragrant one-pot rice dish built on a blend of dried lime, baharat spice and slow-cooked meat. The chicken version is […]
Introduction: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow until the meat is falling off the bone. Cultural Background: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow […]
Introduction: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is a cold-day comfort dish (relative to the tropics) enjoyed at fish shacks throughout the islands, often finished with a splash of sherry pepper sauce. Cultural Background: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is […]
Introduction: Sold alongside cracked conch and fried fish at Nassau’s famous ‘fish fry’ stands, peppery marinated wings are deep-fried to a crackling crust and often finished with a squeeze of lime and a dash of hot sauce for eating on the go. Cultural Background: Sold alongside cracked conch and fried fish at Nassau’s famous ‘fish […]
Introduction: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. Cultural Background: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. It appears on nearly every plate, […]