Allo' Expat Bahamas - Connecting Expats in Bahamas
Main Homepage
Allo' Expat Bahamas Logo

Subscribe to Allo' Expat Newsletter
Check our Rates
   Information Center Bahamas
Bahamas General Information
History of Bahamas
Bahamas Culture
Bahamas Cuisine
Bahamas Geography
Bahamas Population
Bahamas Government
Bahamas Economy
Bahamas Communications
Bahamas Transportations
Bahamas Military
Bahamas Transnational Issues
Bahamas Healthcare
Bahamas People, Language & Religion
Bahamas Expatriates Handbook
Bahamas and Foreign Government
Bahamas General Listings
Bahamas Useful Tips
Bahamas Education & Medical
Bahamas Travel & Tourism Info
Bahamas Lifestyle & Leisure
Bahamas Business Matters
  Sponsored Links

Check our Rates

Bahamas Cuisine

Any category of international food can be found in The Islands of the Bahamas but the fish always remains the basic ingredient for a typically Bahamian meal. Conch (pronounced 'konk') is a great type of ocean mollusk that has rigid, white, peach-fringed meat. To prepare the conch meat you have to score with a knife, and lime juice and spices are sprinkled over the meat. It can also be deep-fried which can be also called "cracked conch", steamed, added to soups, salads and stews or made into conch chowder and conch fritters.

The Bahamian rock lobster is a spiny assortment without claws that is served broiled, minced or used in salads. Other delicacies include boiled or baked land crabs, which can be seen, before they are cooked, running across the roads after dark.

Bahamian cuisine uses elements from various cooking traditions borrowed from their neighbours and developed from their own traditional dishes. While there are no particular or exclusive preparation methods for Bahamian cooking, it should be pointed out that interest to certain aspects are significant in the Bahamian cuisine . Using the right quantity of spices for example is important; both for spicing up the taste or for colouring the dish. The presentation of the dish is also essential, and a balance between colours and proportion differentiates. Each traditional dish has a special cooking method, which is more or less general in all of the Bahamas regions. The main element of most Bahamian dishes is principally the meat, and cured and smoked hams are often parts of delicious dishes.

Boiled fish and grits is a favourite breakfast. Boiled fish is also delicious served with home-made Island bread. Grouper is the most popular fish used for boiling. Bahamians are experts at cooking this fish which is flaky, white, tender and mild in flavour. Stew fish, prepared with celery, onions, tomatoes and various spices, is another local speciality. Many dishes are accompanied by pigeon peas and rice, served with spices, tomatoes and onions.

Other specialities include Bahamian stew fish (made with celery, onions, tomatoes, spices and fish), Bahamian crawfish, peas n' rice (consisting of pigeon peas with salt, pork or bacon, tomatoes, celery, rice, thyme and pepper) and Johnny cake (pan-cooked bread made with butter, milk, flour, sugar, salt and baking powder).

A typical Bahamian meal consists of crab and rice, delicious steamed fish, served with baked macaroni and cheese and a good helping of potato salad. This is followed by desserts such as coconut or pineapple tart, bread pudding or guava duff, a delicious dessert that is made through a laborious process of folding the fruit into the dough and boiling and is served with a sauce. This meal is topped off with a large glass of ice cold "switcha" (lemon, sugar and water mixture) or beer. Such a typical meal also explains why their are so many Bahama Mama's and why heart disease and diabetes is so rampant in the Bahamas.

A typical Bahamian Christmas meal consists of baked ham and baked turkey with stuffing, green peas and rice, yam or sweet potato, baked macaroni and cheese, potato salad, coleslaw and vegetables.





copyrights ©
2015 | Policy