One of the best things about an island vacation is the abundance of fresh seafood. Cooks in the Bahamas certainly know how to take advantage of the ocean’s offerings. Here are some of the most popular dishes served throughout the Bahamas.
CONCH is a mollusk (like an oyster or clam.) with firm while flesh fringed by a distinctive peach color. You’ll find conch in served in many ways including fried, steamed, in conch chowder and stews and made into irresistible conch fritters. Conch is even served raw and sprinkled with lime juice and spices.
CRAWFISH or local ROCK LOBSTER is a spiny lobster. The meat is tougher than Maine lobster. It is often served broiled or in salads.
FRESH FISH appears on every menu, and is often served with grits (yes “fish n’ grits,”) or with pigeon peas and rice. Popular fish with the locals include grouper, yellowtale and red snapper.
SOUSE is a classic Bahamian or Caribbean soup made with water, onions, lime juice, celery and peppers. Just a heads up, for flavor, cooks add chicken, oxtail or pigs feet, so ask before ordering.
PEAS are another Bahamian soup staple, as in split pea with ham soup or pea soup with dumplings and salt beef.
Johnny cake is quite popular. It is a pan fried bread made of milk, butter, flour, sugar, salt and baking powder.
Desserts are often made with coconut, pineapple or guava.
