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This innovative product is being marketed as a tribute to my beloved grandfather, Leonard Alphonso Rahming (1906-1998), a descendant of freed-African slaves, born in The Bahamas, Fox Hill to be exact and called "Dar" by family and friends.

As my surrogate father, 'Dar' was my guiding light who showed me the way: The way to overcome obstacles in life; to be self-motivated, creative, and productive. 'Dar' was a master cook, fiercely proud of his African heritage, and widely known for his Bahamian native stews, especially his fish stew and conch stew. So 'Dar's Brown Stew Flour' is a perfect name for this new brand of stew flour!

I wish this Brown Stew Flour was available, when 'Dar' was alive, for it makes cooking stews much easier by eliminating the time-consuming step of browning the flour! 

                            DARS STEW CONCH RECIPE

INGREDIENTS:

5 CONCH (tenderized)

1 0NION (diced)

1 SWEETPEPPER (diced)

4 MEDIUM SIZE CARROTS (diced)

3 POTATOES (diced)

1 TSPN THYME

5 BAY LEAVES

1 1⁄2 CUPS OF DARS STEW FLOUR (light)

1 TBLS TOMATO PASTE

1 TBLS VEGETABLE OIL

1⁄2 GOAT PEPPER (finely chopped)

DIRECTIONS:

IN A MEDIUM SIZED POT, BOIL CONCH UNTIL TENDER, 

REMOVE POT FROM STOVE POURING THEN STRAIN WATER FROM THE CONCH INTO A SEPARATE BOWL. 

USE COLD WATER TO COOL OFF CONCH THEN,CUT UP INTO SMALL/MEDIUM PIECES. SET CONCH ASIDE IN A SEPARATE BOWL. 

AT MEDIUM HEAT PUT OIL INTO POT, THEN ADD ONIONS, SWEET PEPPER, THYME, GOAT PEPPER AND TOMATO PASTE. LET INGREDIENTS SIMMER UNTIL SOFT.

POUR THE WATER FROM BOILED CONCH INTO THE POT UNDER MEDIUM HEAT ADD ADDITIONAL WATER (if necessary)

SEASON TO TASTE, BRING TO A BOIL ADD CONCH, POTATOES, AND CARROTS AND BAY LEAVES.

WHEN POTATOES AND CARROTS ARE ALMOST DONE, DIP 2-3 CUPS OF WATER OUT OF THE POT INTO A BOWL THEN ADD UP TO 1 1⁄2 CUPS OF DARS STEW FLOUR AND MIX INTO A RUE UNTIL WHIPPED SMOOTH, SLOWLY ADD RUE MIXTURE BACK TO POT UNTIL THICKENED TO YOUR LIKING. 

TURN STOVE ON LOW HEAT, STIR FOR ONE MINUTE, THEN LEAVE ON SIMMER FOR 5-7 MINUTES MAKING SURE POTATOES AND CARROTS ARE DONE.

SERVE WITH JOHNNY CAKE OR YELLOW GRITS.

ENJOY!

   DARS STEW FISH RECIPE

INGREDIENTS:

5 PIECES (snapper/grouper)

1 0NION (diced)

1 SWEETPEPPER (diced)

4 MEDIUM SIZE CARROTS (diced)

3 POTATOES (diced)

1 TSPN THYME

5 BAY LEAVES

1 1⁄2 CUPS OF DARS STEW FLOUR (light)

1 TBLS TOMATO PASTE

2/4 CUP VEGETABLE OIL

4-5 CUPS OF WATER

1⁄2 GOAT PEPPER (finely chopped)

DIRECTIONS:

SEASON FISH TO YOUR LIKING, SET ASIDE AND MARINATE FOR 20 MINUTES. IN A MEDIUM FRYING PAN, ADD 1/4 CUP OF OIL UNTIL OIL IS TO DESIRED HEAT.  ADD FISH TO PAN AND SEAR ON BOTH SIDES UNTIL BROWN.

AT MEDIUM HEAT PUT OIL INTO POT, THEN ADD ONIONS, SWEET PEPPER, THYME, GOAT PEPPER AND TOMATO PASTE. LET INGREDIENTS SIMMER UNTIL SOFT.

ADD 4-5 CUPS WATER INTO THE POT UNDER MEDIUM HEAT.

SEASON TO TASTE, BRING TO A BOIL ADD FISH, POTATOES, AND CARROTS AND BAY LEAVES.

WHEN POTATOES AND CARROTS ARE ALMOST DONE, DIP 2-3 CUPS OF WATER OUT OF THE POT INTO A BOWL THEN ADD UP TO 1 1⁄2 CUPS OF DARS STEW FLOUR AND MIX INTO A RUE UNTIL WHIPPED SMOOTH, SLOWLY ADD RUE MIXTURE BACK TO POT UNTIL THICKENED TO YOUR LIKING. 

TURN STOVE ON LOW HEAT, STIR FOR ONE MINUTE, THEN LEAVE ON SIMMER FOR 5-7 MINUTES MAKING SURE POTATOES AND CARROTS ARE DONE.

SERVE WITH JOHNNY CAKE OR YELLOW GRITS.

ENJOY!