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Bahamian Cuisine is to the foods and beverages of The Bahamas. It includes seafood such as fish, shellfish, lobster, crab, and conch, as well as tropical fruits, rice, peas, pigeon peas, potatoes, and pork.
Popular seasonings commonly used in dishes include chilies (hot pepper), lime, tomatoes, onions, garlic, allspice, cinnamon, rum, and coconut. Rum-based beverages are popular on the island. Since the Bahamas consist of a multitude of islands, notable culinary variations exist.
Bahamian cuisine is somewhat related to the American South. A large portion of Bahamian foodstuffs is imported (cf. economy of the Bahamas). International cuisine is offered, especially at hotels.
Many specialty dishes are available at roadside stands, beachside, and fine dining establishments.
In contrast to the offerings in the city of Nassau and in the many hotels, “shack” type food stands/restaurants (including Goldies and Twin Brothers) are located at Arawak Cay on West Bay Street about 15 minutes from downtown Nassau and 25 minutes from Atlantis Paradise Island resort.
This is a very organized and safe place to enjoy fresh seafood and all local Bahamian dishes. Travellers Rest Restaurant, in Nassau, is known for serving authentic “local” foods.
Bahamian cuisine is showcased at many large festivals, including Independence Day (Bahamas) on July 10 (during which inhabitants prepare special dishes like guava duff), Fox Hill Day (second Tuesday in August), and Emancipation Day.
Some settlements have festivals associated with the traditional crop or food of that area, such as the Pineapple Fest in Gregory Town, Eleuthera. Bahamian traditions and food have been exported to other countries with emigrants.
Coconut Grove, Florida celebrates the Goombay Festival in June, transforming the area’s Grand Avenue into a Carnival (Caribbean Carnival) in celebration of Bahamian culture, Bahamian food, and music.
Junkanoo and ‘Rake’N’Scrape Fantasy Fest in Key West, Florida includes a two-day street party known as Goombay held in Key West’s Bahama Village neighborhood.
It is named after the goombay goatskin drums that generate the party’s rhythms and held in celebration of the heritage of Key West’s large Bahamian population with food, art, and dancing. 
A side order of peas & rice (or rather, Peas n’ Rice) is as part of any bona fide Bahamian meal as palm trees are to our beautiful island landscape.
Served alongside fish, meat, or chicken, this beloved staple food is thoroughly enjoyed by Bahamian locals for lunch or dinner or both. In fact, it’s practically required in order to adequately complete a proper meal in these parts:)Along with a handful of other favorites such as Johnny Cake & Conch Salad, this storied local delicacy is mandatory to try during your time in The Bahamas and it’s certainly worthy of “Tru Bahamian Must Eat” status! Photo and Image From Food Network
We love this conch salad recipe because of its authentic flavors and simple preparation. The fresh citrus flavors really allow the raw conch to shine, creating a salad that is perfectly refreshing.
We also love that this recipe comes with a variation if you're a big fan of spicy dishes! Serious heat-seekers only should scroll down to the Scorch section. Photo and Image From Cookstr
If you’re visiting the islands for a few days, chances are likely high that you’ll encounter a slice (or two or three) of our staple “Johnny Cake” at some point during your visit.
It’s often spotted in local restaurants enclosed in a tight wrapping of wax paper or tin foil and sometimes you’ll find it on display in neighborhood bakeries, where it’s available by the loaf- especially in the outer islands.While here, Bahamian Cuisine Johnny Cake is a definite “must eat” and a highly recommended, delicious addition to your Bahamian culinary experience. Photo and Image From True Bahamian Food Tours
This traditional Bahamian dish is served with a side of grits and bread or Johnny Cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple! Photo and Image From All Recipes
5. Bahamian Cuisine – Spiced Chicken with Yogurt-Cilantro Sauce
Spiced Chicken with Yogurt-Cilantro Sauce
What I love most about this Spicy Bahamian Cuisine Chicken Recipe (other than the wave of Caribbean flavors washing over me as I cooked it), would definitely be how easy it is to make. This one-pot recipe takes about 5 minutes to prepare and then it is off to the oven.
You don’t have to make this spicy, I just have a preference for spice, especially when it comes to chicken. Photo and Image From Cooking Divine
In the early 1800s, people from the Bahamas began migrating to the Keys. These immigrants were called conchs because of the sea snail they like to eat of the same name that was their staple food. By 1891, it is estimated that a third of the Key West population was Bahamian.
This explains why the word conch is so much a part of the area’s heritage. Natives of Key West, Florida, and the Bahamas proudly call themselves Conchs. Photo and Image From What's Cooking America
Come on now!! Don’t scrunch your nose like I did when I heard about boiled fish a few years back. Give this Bahamian delicacy a chance and get pleasantly surprised with the bowl packed full of flavors.
It has tender flaky fish in a broth seasoned with plenty of lime juice, thyme, some kind of hot pepper, along with onions and potatoes, and that unmistakable presence of your favorite bacon. Try the Bahamas’ most popular and quintessential comfort food at its best.Do you know when to enjoy it as the locals do?? Breakfast time! Move over eggs and toast, here comes a bowl full of Bahamian boiled fish, with their Grace before meals. Photo and Image From Gypsy Plate
10 National Dish of Bahamas Crack Conch with Peas and Rice
National Dish of Bahamas Crack Conch with Peas and Rice
Traditional Bahamian Cuisine recipe for Crack Conch. Queen conch (Crack Conch) is a giant sea creature that is naturally found in the ocean surrounding the islands of the Bahamas. It is a versatile and flavorful delicacy and islanders have prepared this conch in a variety of delicious ways.
The flesh of the conch is tough and chewy but ‘cracking’ or pounding it with a meat mallet causes it to become tender. Fried conch strips are eaten with Bahamian style peas and rice. Photo and Image From National Foods
Although it says “Hawaiian vacation” as definitively as surfboards and ukuleles, coconut shrimp is probably another invention from one of the originators of the Tiki craze, Donn Beach or “Trader” Vic Bergeron. Here is our version, served from Tokyo to Florida.
Depending on the occasion, you can serve the shrimp plated with Asian slaw as a first course, or heaped on a platter with the sauce as a dip. Recipe courtesy of Flavors of Aloha: Cooking with Tommy Bahama. Photo and Image From The Daily Meal
The Best Easy Broiled Lobster Tails Recipe - the easiest, most delicious way to make broiled lobster tails in your oven in just 10 minutes!
The best juicy, tender, and delicious recipe to broil lobster tail in the oven for a restaurant-style lobster tail dinner in under 10 minutes - perfect to dip in melted butter or a butter sauce! Photo and Image From Tropic Seafood
Take time to seek out the highest-quality conch available. It is okay to buy the frozen products, but it should be from the Turks and Caicos Islands, Bahamas, or Belize or Honduras.
It should be very white in color and have almost a sweet smell, similar to that of a fresh scallop. Photo and Image From Food Republic
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