by Vanessa

Jerk Chickpeas

March 24, 2015 in RECIPES by Vanessa

Consider me a picky eater, for I prefer a balance of textures on my plate. Not one to gravitate towards leafy greens I’m always in search of ways to add crunch to a spinach salad. Hence, my latest addition: crispy jerk chickpeas. Inspired by a conversation regarding how little effort it takes to season and bake chickpeas, I coated the seed in the same jerk seasoning most Bahamians use to flavour chicken. The layer of spice is robust and the texture delivers a crunch that has me reaching for these when I need a snack on-the-go.

| INGREDIENTS |
400 grams garbanzo
2 Tbs onion powder
1 Tbs sugar
1 Tbs salt
1 Tbs ground thyme
1 1/2 teaspoon ground allspice
3/4 teaspoon cinnamon
3/4 teaspoon ground red pepper
Olive oil spray

| DIRECTIONS |
Preheat oven to 425 degrees fahrenheit. Line a thin baking tray with baking paper. In a mixing bowl combine all the spices. Place chickpeas on prepared tray and mist with olive oil, less is more. Using a sieve, sprinkle with seasoning and toss well to coat. Arrange chickpeas in a single layer. Bake for 15 minutes, toss well and flip. Then bake for another 15 minutes. Let cool and serve.



by Vanessa

THIS + THAT // Whimsical Whites

March 18, 2015 in THIS + THAT by Vanessa

 Designed by Floral Arts and captured by James Christianson Photography, a chuppah draped in hundreds of hand-strung flowers.
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White garlands swaying in tune with the arms of a tall Casuarina tree, as seen through Maui Maka’s lens.

by Vanessa

Coconut Curried Conch Chowder

March 13, 2015 in NEW PROVIDENCE by Vanessa

It was just a few short weeks ago, while repeatedly dipping my spoon in to a bowl of piping-hot Coconut Curried Conch Chowder, that I leaned in to the open window at Van Breugel’s so as to catch a sliver of sunlight, for a cold chill was snaking its way up my spine. Of course, while writing this, I have a bead of sweat threatening to blur my vision.

It all but seems that Mother Nature will not entertain the idea of spring, but instead toss us straight into a perpetual summer.

In retrospect I am thankful that on a whim, on that uncharacteristically cool day, I tore myself away from my crowded desk and drove in to a busy and bustling downtown Nassau, if only to savour one of my favourite comfort foods. With a pinch of curry powder and a dash of coconut milk this dish places a spin on traditional Bahamian fare. Ultimately however, it returns to its roots with the mix of rough chopped potatoes and of course, tenderized conch – pronounced ‘konk’ – all submerged within the bowl’s depths. Finished with strips of fresh basil, the stew delivers robust flavours from top to bottom, beginning to end, and makes for a meal, regardless of the island’s climbing temperatures, one worth sweltering over.