Bahama Fire Engine

February: National Canned Food Month

Hawaii locals love their canned food. Introduced by American GI’s (Ground Infantry) during the world war era, packaged items were important to islanders who needed to stretch their food rations. Canned food kept longer in storage and could be eaten when fresh food was limited. Spam, Vienna sausage, deviled ham and corned beef became part of the local cuisine.

Similarly, canned food are staples in the islands of the Caribbean, too. One Bahamian breakfast made with canned corned beef intrigued us with its name—“Fire Engine” (perhaps named because of the red tomato paste coloring or the spicy heat level). This canned food sauté reminds Islander of her Mommy’s corned beef hash recipe. 

Fire Engine is easy to cook and is a delicious way begin one’s day as well as kick off National Canned Food Month. 

Recipe

(Adapted from Nassau Paradise Island)

Ingredients

  • 1 can of corned beef
  • ½ tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • ½ green bell pepper, chopped
  • 1-2 sprigs fresh thyme leaves
  • 1/3 cup water
  • 1 ½ tablespoon tomato paste
  • Salt and pepper to taste
  • Hot sauce to taste

Directions

Mince and chop the vegetables. Heat the oil in a large skillet over medium high heat and saute the garlic until fragrant. Stir in the onions and bell peppers. Cook for a few minutes until soft. Add the corned beef and mash until separated.

Pour in the water and tomato paste. Sprinkle with thyme leaves. Sprinkle with salt and pepper to taste. Mix well. Cover the pot, lower the heat and simmer for 5-10 minutes, stirring occasionally. Remove from heat. Season with hot sauce. Serve with rice or grits, canned corn and fried sweet plantains. Garnish with extra sprigs of thyme.

Notes

  • We kept our Fire Engine recipe mild with no additional hot sauce added.
  • Search our blog for other canned food recipes.