Island-Style Thanksgiving at Small Hope Bay Lodge

Celebrating the holidays abroad can be a real treat! Enjoy all the great food, as well as being with great family and friends, without ever having to do the dishes!

At Small Hope we celebrate 4 holidays with incredible style. US Thanksgiving, Christmas, New Year, and Easter. On these days we make huge feasts and have great parties.

This Thanksgiving was no exception. Our fantastic kitchen staff created a delicious blend of classic Thanksgiving fare with traditional Bahamian dishes. Not only savory dishes, but a plethora of tasty desserts, too! Here is just a taste of what we had: Rosemary baked turkey, Honey glazed ham, Sage and sausage stuffing, Grouper fingers, lobster salad, mac n cheese, peas n rice, potato salad . . . With desserts like coconut tart, pumpkin pie, guava duff, pineapple tart, sweet potato pie, pumpkin roll, Oreo cheesecake, and many, many more!

We are so thankful for the great family and friends.

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Bahamian Peas n' Rice Recipe

 One of the many great things about Small Hope Bay Lodge . . . the food! Our wonderful kitchen staff continuously and consistently prepares the most delicious and wonderful foods. From breakfast though dinner and desserts, they are exceptional.

One of the most popular nights here is "Bahamian Night". This is the night when the chef prepares traditional Bahamian food. Bahamian cuisine has a similarity to Southern cooking, but with a distinct island flare!

Here is our recipe for Bahamian Peas n' Rice . . .

Ingredients:

• 2 Tbsp vegetable oil
• 1 can pigeon peas (16 oz.)
• 1 onion, finely diced
• 1 sweet pepper, finely diced
• 1 tomato, finely diced
• 6 cups long grain rice
• 1/2 cup tomato paste
• 2 Tbsp browning sauce
• 1 2/3 quart vegetable stock
• 1 bay leaf
• 1 sprig fresh thyme
• 1/8 tsp hot pepper sauce (We use goat pepper sauce. Hot hot hot!)

Directions:
Heat oil in a large pot over medium heat. Add onion, sweet pepper, tomatoes and cook until soft and turning brown, about 10 minutes. Add the tomato paste and cook 5 more minutes. Add pigeon peas, stock, browning sauce, thyme, and pepper sauce. Bring to a boil, then add rice. Stir until it returns to a boil, then add the bay leaf. Reduce heat to low, cover the pot. and cook until rice is tender, stirring occasionally, about 25 more minutes.

Serves up to 5. Pin It Now!