Chapter 5: Making Inferences (Native Beverages and Cuisines)
Part 3: Making Deeper Meaning
V. Making Inferences (Native Beverages and Cuisines)
Take a moment to consider how important it is to use information effectively based on details that are present. This is what you do when you make inferences. In this chapter, you will develop this skill from reading the 16 passages designed to help you learn the various ways to draw conclusions resulting from clues and evidence presented in text. As you read, you will find that some passages are more challenging than others. Nevertheless, as you learn more about your native beverages and cuisines, you will gain great insights from the interesting and varied activities designed to help you to become more proficient at performing the task.
Chapter 5
Kalik Open matching workbook questions
When Junkanoo cowbells ring, it the sound you hear. If you thirst for a drink, it’s an ice-cold beer. On a hot summer day, you can get a cold bottle of Kalik from any bar or restaurant in town. You can drink it straight from the bottle; you can pour it over a cup of ice and enjoy its refreshing taste as you gradually swallow or quickly gulp it down. You can take your pick from the Commonwealth Brewery Kalik assortment of original beverages from Kalik original, light, Lime, Radler and Gold. Whatever your choice, you can drink it with confidence. It’s the number one selling beer in The Bahamas, enjoyed by both Bahamians and visitors, young and old. Many Bahamians love Kalik because of its refreshing taste. It’s an original drink from the Bahama islands that is indeed a winner every time. So, when you drink it, always drink responsibly.
Vita Malt Open matching workbook questions
You haven’t had a malt until you’ve tasted Vita Malt. Bahamians love the brown drink in the brown bottle that is good to a fault. You can have it with a cracked conch, a chicken snack or a bowl of conch salad. Once you drink it cold, you’ll want to drink it every day. This is a fact. Vita Malt is a Commonwealth Brewery Beverage made right here on Bahamian shores. For some visitors, it’s an acquired taste, but for Bahamians, it’s a drink no true Bahamian ever refuses or ignores. Growing up as a child, it is the only malt I’ve ever loved. After playing in the hot summer heat with my friends, my mother would often give me a bottle of ice-cold Vita Malt to cool down. Since then, I still drink the refreshing beverage that still remains my number one drink of all time.
Tuna and Grits Open matching workbook questions
Breakfast in The Bahamas is not the same without some mouth-watering native tuna and grits. Nobody cooks it as well as my mother. Her second and third offerings are so hard to resist. Her soft buttery grits is warm to the taste. In her book of Bahamian recipes, her spicy lemon and ginger-flavoured tuna always wins first place. Other nations around the world don’t know the goodness of tuna and grits like Bahamians do, I enjoy this simple but delightful tasty cuisine.
During my childhood days, tuna an grits used to be a regular on the breakfast menu. It was so delicious. No one ever left an on their plates. Sometimes my siblings and I raced to the kitchen for the remaining breakfast in the pot. The winner always got there first. Now that I am an adult, I still love tuna and grits. My son, Kylan, loves it as well. He would eat it everyday if given the chance to do so.
Fire Engine Open matching workbook questions
Corned beef and white rice lights my fire every time. It’s something we Bahamians eat. It’s a tasty treat. I like it cooked with onions, tomato paste and diced potatoes or diced plantains. Let me tell you, there is no better meal elsewhere you’d find. You can eat it any time for breakfast, lunch or dinner. You can wash it down with a tall glass of ice-cold native lemonade, vita Malt or Kalik, while relaxing reading the daily Guardian, Tribune or Bahama Journal.
Fire engine, as it is known to Bahamians, is just classic. It’s a cheap meal, an inexpensive deal, I’d say. It’s a perfect hometown dish to offer any out-of-town visitor who happens to stop your way. As long as it’s cooked right, you’d eat every bite, no matter the time of day. To prepare the meal, add herbs to a skillet of hot oil and let fry for a few minutes. Then, add some tomato paste and stir well. Next, add the corned beef into the skillet and chop up the meat until it is grounded in with the herbs. You can add some more tomato paste if you wish. As you can see, when cooked with tomato paste, corned beef is red. Hence, the name fire engine. Serve over a bed of white rice and eat to your heart’s contentment.
Crab and Dough Open matching workbook questions
If you visited the Bahamas and haven’t eaten Bahamian crab and dough, you haven’t experienced one of the finest meals that we have to offer here. Black or white land crabs boiled and seasoned to perfection with salt, hot pepper, lime juice, garlic and thyme. Then, combine with dough kneaded and made just right to be dipped in some tastefully delicious crab fat in the back of the crab’s body once cooked. Not only is this a unique Bahamian cuisine, it is 100 percent original. I absolutely love this meal! It makes my mouth water every time. Truthfully, you won’t find it anywhere else but The Bahamas.
Boiled Fish Open matching workbook questions
Bahamians love their boiled fish, no matter the time of day. As long as it’s seasoned with perfection, you’ll love to eat every bite. Hog fish, cat fish, mutton fish, grouper fish are some of the well-known fishes used for boiling. You can add pepper, lemons and onions to the pot to season your boiled fish just right.
On Saturday and Sunday mornings, before beginning my day, I stop off to the Shoal, the Reef or Papa Sid’s Takeaway to order my bowl of boiled fish for the day. From head to tail, I suck every bone dry. The fish is so sweet and good to eat. I tell you no lie. When I’d finished eating my boiled fish, the only things left are bones in the bowl. One bowl of boiled fish is never enough, so I would buy another one to take it home.
Stewed Fish Open matching workbook questions
Groupers and Margaret fish make some of the best stew. When eaten with yellow grits or johnnycake, it’s like a dream come true. After the fish are washed with lemons and seasoned with salt and goat pepper, they are fried in hot oil to a golden crisp. Then, they are stewed in a broth with flour, thyme, onions, carrots or sweet potatoes into a delicious stew. I could never say no to a bowl of savory stewed fish. It is absolutely enjoyable! This meal can be eaten any time of day or night. I normally eat it on Saturdays and Sunday mornings for breakfast. What about you?
Cracked Conch Open matching workbook questions
Many Bahamians and visitors alike enjoy eating cracked conch. It is a must eat treat here in The Bahamas. The conch is beaten and dipped into a special batter made with eggs, flour and unique seasonings. Then, it is deep fried until golden brown. When ordered, it is served with fries, hot sauce and ketchup. Additionally, some even like it served with mayonnaise and onions on top.
Cracked conch can be eaten for lunch or for dinner. Believe me, it’s an all-out winner! It makes my palate tingle every time! Once eaten for the first time, you’ll want to eat it over and over again. No doubt, it’s a seafood lover’s dream come true. It can be a little expensive, but it is worth every dollar you spend.
Conch Salad Open matching workbook questions
Whether tropical or original, you can have it your way. You can find this rare, mouth-watering cuisine at the Fish Fry vendors, Twin Brothers outlets or Potter’s Cay dock. It’s a treat that can be eaten any time of the day.
You can observe its preparation from beginning to end. It can be a little time consuming, but it’s worth it my friend. First the conch shell is cracked and the conch is scooped out. Then, It is washed and cleaned with salt, so that the slime can be removed. Next, the conch is sliced and diced on a cutting board and poured into a bowl. As the preparation continues, herbs are chopped and added to the bowl as well. Green peppers, hot peppers, onions and tomatoes are added to the mix. Limes are cut and squeezed to provide a savory liquid for the ingredients in the bowl to bring together all of the conchy and vegetable flavours. Finally, everything is mixed all together into the end product that you can’t resist.
Now, you are probably wondering what makes tropical conch salad different from its original ancestor. Unlike the original conch salad that has only herbs and vegetables, the tropical version is made with a blend of vegetables and fruits. Mangoes, pineapples and oranges are added to the original dish, giving it a fruity vegetable-like taste and an eye-catching assortment of bright colours known to be synonymous to the liveliness of the Bahamas, a beautiful island in the tropics. I am one of those Bahamians who can’t resist eating conch salad. It is one of those indigenous Bahamian treats that I eat quite often. It can be a bit pricy, but it’s worth every dollar spent.
Conch Fritters Open matching workbook questions
Here on the island of Nassau, Twin Brothers restaurant makes some of the tastiest conch fritters. Fritters are bite-size appetizers served with a savory spicy or tangy dipping sauce that adds another layer of flavour to its amazing tastiness. Fritters are made with chopped pieces of conch, an assortment of spices and herbs that can be grown locally at home. Once the batter is made, the fritters are deep fried in oil until golden brown then served to satiate the appetites of hungry customers. You can order your conch fritters six at a time or in twelves if you wish. Whatever suits your pockets, know that it makes a heavenly dish. Conch fritters are superb; they make great appetizers before the main course. If you haven’t eaten conch fritters, you need to give them a try. I absolutely love them! What about you?
Scorched Conch Open matching workbook questions
Scorched Conch is a local island classic among classics. After it is removed from its shell, it is washed and tenderized by scorching its flesh. Then, it is chopped into bite-size pieces for easy consumption. To achieve the right taste, the conch is marinated in lemon or sour orange with peppers and onions. You won’t find anything like it anywhere else but The Bahamas. After its preparation, it is placed into a plastic bag for easy consumption. If you haven’t eaten scorched conch, you need to give it a try. Trust me, you won’t regret your decision. It is a Bahamian treat among treats! I can tell you because I eat it all the time.
Bahamian Seafood Open matching workbook questions
For years, the seafood industry has been a thriving business in The Bahamas. In Bahamian waters, you can find seafood in abundance! Fishermen take their fishing boats out to sea for days and sometimes weeks to replenish their stock. Whether line fishing, spear fishing, net fishing or diving into the ocean deep, fishermen often harvest thousands of pounds of fish, lobster, crawfish and conch from the sea. Not all seafood, however, can be caught all year round. Red snappers, spiney lobsters and crawfish are protected species that can only be caught from August 1 to March 31. During the other months, the marine life is allowed to reproduce their young to ensure the survival of a healthy seafood population for future generations of fishermen. If you harvest them out of season, you can put the species at risk of extinction and even be arrested or fined.
Bahamian Macaroni and Cheese Open matching workbook questions
Unlike the Americans, Bahamians bake their macaroni and cheese into a square-shaped pie that can be cut into slices when baked. Once you eat it for the first time, you will desire to have it repeatedly on your plate. It is a succulent household side dish that causes many people to gain weight. Nevertheless, it is a one-a-kind side dish usually found in the household of every Bahamian, especially on Sundays.
Macaroni and cheese is made with cut pieces of macaroni, herbs, cream, butter, eggs and cheese. You can even throw in a can or two of cream of mushroom soup if you please. After boiling the macaroni, you can add the other ingredients to the pot and stir well. Then, cook for a few extra minutes and spoon the contents of the pot into a baking pan.
Before baking the macaroni, sprinkle lots of cheese on top. Then, place it into the oven and bake at 350 degrees and let it bake for about an hour. When finished, remove the pan from the oven and let it cool prior to cutting. Stick a fork into the middle to confirm if the macaroni is baked solid. Take a look at the top and see if it is a golden brown. Make sure the macaroni goodness is cool enough, so when it is cut, it doesn’t fall apart. Now, you can dig in and eat to your satisfaction. Tell you no lie, I dig in all the time, and my taste buds are always very happy.
Tasty Tarts Open matching workbook questions
Tarts are made in a variety of flavours, shapes and sizes. However, they all have one thing in common. Bahamians love them, and they are known to satisfy a sweet-tooth craving. Here in The Bahamas, the most famous of the confections are coconut and pineapple tarts. While others such as guava, papaya, cherry and strawberry help to round out the confectionary lineup. In recent years, tuna and corned beef tarts have been new additions to the age-old tart tradition. These meat-filled delights have become instant winners, gaining in popularity over the years.
Tarts can be found at almost any bakery on the island. Grandma’s Bakery and 3s Bakery are two of my preferred stops for tarts. Their tarts are reasonably priced - two and three dollars, a great dea
l for a tasty island treat to please your palate. If you don’t get there early enough, you might have to wait on a very long line, or you might just discover that the tarts are sold out. To avoid the disappointment, you need to go early enough to buy your tarts straight from the oven baked fresh and hot. Read my lips, tarts are delicious confections. If you haven’t had one of these delectable treats, you need to try them. I have been eating tarts for years; they just keep getting better and better with every single, delectable bite.
Cups and Baggies Open matching workbook questions
Here on The island of The Bahamas, Bahamians have their very own unique way of naming items. Ordinarily, a plastic disposable cup is used for drinking beverages or measuring things and a sandwich bag is used for packing sandwiches or other easy-to-carry food items. In this case, a cup and baggie refer to an assortment of frozen fruit treats made from island-grown fruits or various Kool-Aid mixtures.
During the hot and humid summer months, cups and baggies are very popular frozen drinks. They are easy to make, inexpensive and readily available to any thirsty customer on every Bahamian island. To make these delicious treats, you can fill cups and sandwich bags with home-made juices made from native fruits, such as, mangoes, sour sops, plumbs, sea grapes. Additionally, you can mix Kool-Aid concoctions, combining flavours with lemons and oranges to make some of the best cups and baggies imaginable.
After filling, place cups and baggies in the freezer for about 1 hour. Once frozen, you can sell a cup or baggie for 25 CENTS, 50 cents OR 1 DOLLAR, depending on its size. When eating your cup take a bite from a side of the beverage at the top, squeezing the sides of the cup periodically to move your frozen beverage up a notch. Similarly, when eating your baggie, take a bite from the pointed triangular end of the bag, making a whole big enough to suck the icy treat from your baggie. Be careful not to swallow the plastic that you bit from the end of the bag while you access its ice-filled deliciousness.
Gully Wash Open matching workbook questions
This unique Bahamian drink is every visitor’s dream and an all-time Bahamian delight. Although its ingredients may vary according to who makes it, it must be made with coconut water and sweetened condense milk. Jelly coconuts would be ideal so when drinking, you can chew on the bits of soft chewy pulp. To add another layer of flavour, throw in a dash of cinnamon and nutmeg to the mixture along with some gin. When made this way, it should only be consumed by adults and not children under the age of 18. Adults who choose to drink their Gully Wash this way should do so responsibly.
Gully wash, also known as Sky Juice, can be made by the gallon or by the cup. After mixing the concoction, place in the refrigerator until cool or pour it over a cup of ice and enjoy with conch salad, fried fish, conch fritters, among other Bahamian cuisines mentioned in this book.
VI. Drawing Conclusions (Briefs and Shorts for Your Thoughts)
As you read and reread this chapter, the collection of short texts will help you to develop your ability to draw conclusions. By examining content, the keys to performing this task successfully are knowing what to look for, what to do with it when you find it and how to make sense of the information you find based on the clues or evidence present. This chapter is home to 12 passages that are carefully designed to bring out the detective in you. Moreover, the more you read them, the better you will become at drawing conclusions. The passages in this chapter are designed to challenge and hone your investigative skills by getting you to apply these strategies and concepts to the Bahamian context: your context.