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Updated: Nov 13, 2021


I do not consider myself a picky eater, but I do love a good meal. This does not mean expensive, just really tasting good.

One of my favorite dishes is the plain and simple Bahamian go to...when you need something quick and filling, or you need to stretch that dollar. One or two tins of this can feed a dray load of us. A belly full is a belly full but much better when it tastes good too!

As kids growing up, I can remember begging my mom to prepare this for us. Actually, we told her we will pay $50.00 if she would make it. If my memory serves me correctly that payment, was never made but we did get FIRE ENGINE......

For those that may be too boujie for cornbeef and barefoot rice ya missin’ out. I love it with cabbage but hold the potatoes, plenty pepper and thyme. Okay, mouth waterin’. Let’s not add Da Pear (avocado) yep, gone to bed on dat! IT OWEER...

We enjoy cornbeef with white rice or grits for breakfast, lunch or dinner. I must declare that I am extremely particular about my grits. Firstly, I know longer do the white grits thang, only yellow from Ragged Island. You have to cook it right...NO LUMPS and it MUST be soft...NOT RUNNY...SOFT cooked with BUTTER, NOT margarine. I do not know how something so simple can be so satisfying when done right, but dang a good fire engine is the best.

While in college I would make this meal for my roommates, however the cornbeef was very different than what we buy in The Bahamas. Our corn beef was from New Zealand and was more like pulled pork, it was good. I have never found it in The Bahamas but it made what I would call an upscale Fire Engine. We all have our own recipe for this, there is no right or wrong. This is the basic recipe that you can make your own.


1 can of corn beef

2 tablespoons of canola oil

1 medium onion chopped

3 cloves of crushed garlic

1 small potato chopped) optional)

1 cup of shredded cabbage (optional)

1 small bell pepper chopped (optional)

2 tablespoons of tomato paste


1 whole small goat pepper

¼ cup of water *optional if you like a dry cornbeef.

1-2 teaspoons of butter

Salt to taste

Pepper to taste


Add canola oil to saucepan, sauté onions, potatoes, bell pepper and shredded cabbage until tender. Add tomato paste and cook until well combined. Add thyme, garlic, cornbeef and whole goat pepper. Add water, season to taste. Add butter and simmer for about 10 – 15 minutes.

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