One of the most popular dishes in the Bahamas is Cracked Conch. Conch (pronounced "konk") seashells are commonly seen in many of these popular Bahamas photographs. They are lovely and always entertaining to play with, putting them near your ears and pretending you can hear the ocean but are actually on the Bahamas islands. Conch, whether cracked or fried, can be pounded and breaded (similar to a veal cutlet) and served with curry or Creole sauce.

Ingredients:

• 4 large Conch
• 2 Eggs, beaten
• .5 cups Evaporated milk
• .5 teaspoons Salt
• .25 teaspoons Pepper
• .5 cup All-Purpose Flour
• Oil for Frying

How to make Cracked Conch:

• Clean your conch by removing all of the dark skin and meat if you haven't already. You should only be left with white meat.
• Using a metal mallet, pound the conch meat until it is thin and soft.
• Conch should be cut into strips.
• Combine the eggs, evaporated milk, salt, and pepper in a bowl.
• Dip the conch strips into the milky concoction one at a time, making sure to cover all regions of the meat.
• Roll each strip in your flour, again ensuring full coverage.
• Warm up about a 1/4-inch of cooking oil in your pot. Once it’s hot, start adding your
  strips of conch.
• Cook until they're a light golden brown, then remove them and lay them on a dish lined with paper towels to soak up any extra cooking oil. Allow the conch to cool somewhat before serving with your preferred side. Try a squeeze of fresh lime juice to enhance the taste when serving.

Conch fritters is another way to eat conch, the major delicacy of the Bahamas. This is a traditional Bahamian meal cooked with conch, a delectable shellfish that is difficult to get outside of the Bahamas. These fritters are delicious as an appetizer, finger food, or hors d'oeuvre to go with your favorite tropical drink. Conch fritters are deep-fried and served with a dipping sauce.

Ingredients:

• 1-quart oil for frying
• ¾ cup all-purpose flour
• 1 egg
• ½ cup milk
• ground cayenne pepper to taste
• seasoned salt to taste
• salt and pepper to taste
• 1 cup chopped conch meat
• ½ onion, chopped
• ½ green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped

How to make Conch Fritters:

• In a big saucepan or deep fryer, heat the oil to 365 degrees F. (185 degrees C).
• Combine the flour, egg, and milk in a mixing basin. Cayenne pepper, seasoned salt, salt, and pepper to taste.
• Combine the conch meat, onion, bell pepper, celery, and garlic in a mixing bowl.
• Drop the batter into the hot oil in rounded tablespoons and cook until golden brown. blot with paper towels
• Combine the ketchup, lime juice, mayonnaise, spicy sauce, salt, and pepper in a mixing bowl. Serve the fritters with dipping sauce on the side.

How to make the dipping sauce: Mix all the ingredients including 2 tablespoons ketchup, 2 tablespoons lime juice, 1 tablespoon mayonnaise, 1 tablespoon hot sauce, salt and pepper to taste.

Conch Salad or Conch Ceviche is a popular method to consume conch as a salad, similar to a ceviche dish. The Conch salad is not strictly speaking a raw dish. Conch salad is a combination of green peppers, cucumbers, celery, and tomatoes. And the acid in the citrus is thought to have "cooked" the conch meat. The nutrition for this recipe contains the full amount of lemon juice. The actual amount of lemon juice consumed, on the other hand, will vary. Conch Salad is a refreshing, crisp, tangy, and brilliant raw seafood meal that tourists look forward to tasting every time they visit the Bahamas.

Ingredients:

• 1 pound fresh conch
• 1 ¼ cups lemon juice, divided
• 1 cup diced tomatoes
• ½ cup diced onion
• ½ cup diced green bell pepper
• ½ cup diced cucumber
• ¼ teaspoon seasoning blend, or to taste
• 1 pinch seasoned salt, or to taste
• 2 cups tomato juice
• ¼ cup lime juice
• ¼ cup vinegar
• 1 dash hot sauce, or to taste

How to make Conch Salad/Conch Ceviche:

• Using a meat mallet, tenderize the conch
• Cut into bite-sized pieces
• Soak conch for at least 2 hours, preferably overnight, in 1 cup lemon juice
• Remove the conch from the lemon juice and place it in a basin.
• Mix in the tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt
• Place the conch mixture in a jar
• Mix in the remaining 1/4 cup lemon juice, tomato liquid, and lime juice
• Mix in the vinegar and spicy sauce
• Refrigerate for 1 hour, or until flavors meld and enjoy it.

If you like soup, Conch Chowder is one of the conch recipes you should try if you are in Bahamas. A rich soup with a light seafood broth and pieces of soft vegetables, classic island conch chowder is a substantial soup with a light seafood broth and chunks of tender veggies. This easy conch soup is ready in about an hour, and it makes a large pot of chowder that's perfect for lunches and dinners.

Ingredients:

• 1/4-pound slab bacon, rind removed, diced
• 1/4 cup olive oil
  
• 6 cloves garlic, sliced
• 2 jalapeno, seeds and stems removed, minced
• 1 large Spanish onion, peeled and diced
• 4 celery stalks, cleaned and diced
• 1 large carrot, peeled and diced
• 1 bulb fennel, diced
  
• 1 yellow pepper, seeds and stem removed, diced
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh marjoram
• 2 tablespoons chopped fresh basil
• 3 bay leaves
• 1 tablespoon crushed red pepper
  
• 4 cups peeled plum tomatoes, thoroughly crushed
• 2 cups tomato sauce
• 10 cups shellfish or chicken stock
• 2 and 1/2 pounds cleaned and ground conch meat
• 10 small new-boil potatoes, scrubbed, diced, and cooked until tender, drained, and reserved
• Hot red pepper sauce

How to make Conch Chowder:

• Cook the bacon in a large soup pot or Dutch oven with olive oil over medium heat. When the bacon is nearly done, add the garlic and jalapenos and sauté for 30 seconds. Increase the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers to the pan. Combine the herbs, bay leaves, and crushed red pepper in a mixing bowl.
• Combine the crushed tomatoes and tomato sauce in a mixing bowl. Bring to a simmer and then turn off the heat. Bring the stock, ground conch, and potatoes to a simmer in a saucepan. To taste, add hot red pepper sauce and simmer for 10 minutes before serving or chilling for later use.

In the Bahamas, Fire Engine, also known as Steamed Corned Beef, is a traditional breakfast. The Fire Engine of the Bahamas, which is sometimes described as a hangover cure, normally contains corned beef, corn, sweet pepper, tomato paste, rice, grits, celery, and onions. Fire Engine is popular in Bahamian breakfasts, but it can also be consumed as a delicious appetizer before moving on to other meals. Notably, a Fire Engine dish is inexpensive to prepare and will keep your stomach warm and satisfied for a long time.

Ingredients:

• 2 12oz. Tins corned beef
• 1 1/2 cups diced potato
• 1 Med. onion, chopped
• 1 small green bell pepper, chopped
• 1 Celery stalk, diced
• 2-3 tbsp. Tomato paste
• 1 teaspoon Sugar
• 4-5 sprigs of thyme
• 1 teaspoon Garlic powder
• 1 1/2 cups water
• 1 teaspoon Hot sauce or Tobasco (optional)
• 2 teaspoon Minced goat pepper or red pepper flakes (optional)
• Salt and Black Pepper to taste.

How to make Fire Engine:

• Heat a skillet or medium pan over medium-low heat and add the diced onion, potatoes, celery, and bell pepper, along with 2 tablespoons of water
• Stir continually for 3-5 minutes, or until the herbs and potatoes are transparent but not browned
• Mix in the thyme leaves (but not the stems)
• Increase the heat to medium-high and add the tomato paste, remaining water, and other seasonings and spices
• Using a big fork or spoon, thoroughly mash the corned meat into the mixture, being careful not to mash the potatoes
• Check to see if the seasonings need to be modified to your liking
• Let it come to simmer before lowering the heat to medium-low and covering with a lid
• Cook for another 10-12 minutes, stirring periodically until the potatoes are tender
• Finally serve with hot grits or rice for a filling breakfast, lunch, or dinner.

Grit is another popular breakfast option in the Bahamas. Grit is a plain cornmeal that has been boiled with salt and topped with butter. You may eat it with your Bahamian Fire Engine, or with steamed corned beef, tuna salad, sardines, or Bologna / steaming sausage. It's a filling way to begin a good Bahamian day.

Ingredients:

• 4 cups water
• 1 1/2 cups stone-ground corn grits, such as Anson Mills
• 2 dried bay leaves
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter
• 2 ounces Parmesan cheese
• 1 cup heavy cream

How to make Grit:

• Grits should be heated and soaked. In a large pot or Dutch oven, bring 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt to a boil over high heat. Remove from the heat immediately, cover, and leave aside for 15 minutes. In the meantime, make the butter and cheese
• Make the butter and the cheese. Cut 8 tablespoons unsalted butter into 8 pieces and shred until 1/2 cup Parmesan cheese is obtained
• Grits should be boiled. Remove the lid and bring the grits back to a boil over medium-high heat. Cook for 20 to 25 minutes, stirring often with a whisk and scraping the bottom to prevent clumping or burning
• Complete the grits. When most of the water has been absorbed and the grits are al dente, the grits are ready. Take the pan off the heat. Take out the bay leaves and set them aside. Just before serving, stir in the butter, cheese, and 1 cup heavy cream.

Crawfish in the Bahamas are way bigger than those you're used to. And, of course, due to the location of the Bahamas islands, crustaceans are the principal exports of the islands, and a large element of Bahamian cuisine. Bahamian Crawfish can be eaten in a variety of ways, including steamed or boiled, in salads, as patties, or with Creole-style sauces.

Ingredients:

• 6 Spiny lobster tails (Bahamian Crawfish)
• 1 medium onion, minced
• 1 clove garlic, finely diced
• 1 sweet pepper minced
• 1 hot pepper, seeds removed, finely diced )
• Tea Spoon of fresh Thyme
• 1 Bay Leaf
• 2 slices of Bacon Diced or Salt Pork
• 2 tbs of Olive Oil
• 1 6oz Can of Tomato Paste
• Tea Spoon salt
• Juice of 1 lime

How to make Rock Lobsters:

• By firmly putting a large sharp knife over the center of the back of the tail, split the tails across the top of their shell.
• Give your knife a good thud with your meat mallet, and the tail should split in one move.
• Remove the meat from the split tail by sliding your fingers between the tail meat and shell and pulling front to back.
  The lobster meat should be finely diced or minced.
• Fry the two slices of bacon in two tablespoons of olive oil until golden brown, then add the can of tomato paste. Allow the tomato paste to caramelize over low heat, taking care not to burn it (the process takes 2 to 3mins).
• Allow minced vegetables, hot pepper, thyme, bay leaf, and salt to sauté for a few seconds before adding minced crawfish. At this stage, raise the heat to medium and let the items cook down and caramelize.
• Stir it occasionally. When the ingredients have started to caramelize and adhere to the bottom of the pan, deglaze by squeezing 1 lime juice into the pan and stirring. Add a 1/2 cup of water now. Allow boiling on low heat.
• The cooking time ranges from 30 to 40 minutes. Begin cooking the rice while the mince is cooking, so that both are hot and ready to serve at the same time.

Lionfish has become more popular on the Caribbean and Bahamian menus. Lionfish is increasingly available in Bahamian cuisine. After the spines are removed, the buttery white meat of the lionfish is eaten in a variety of ways. You might find Lionfish tacos on your next trip to the Bahamas. Lionfish is an invasive species in the Atlantic and Caribbean, with no natural predators. To avoid their spread, conservationists and chefs are pushing for them to be hunted for the dinner table.

Ingredients:

• 3 eggs, beaten
• 1 cup chopped toasted almonds
• 1 cup flaked coconut
• 1 tbsp. sesame seeds
• 1 tbsp. brown sugar
• 1 pinch nutmeg
• 1 (15 ounces) can of crushed pineapple, drained
• ½ cup chopped onion
• 8 lionfish fillets

How to make Lionfish:

• Preheat the oven to 350 degrees. Grease a large baking dish with cooking spray.
• In a shallow plate, place the beaten eggs. In a mixing dish, combine the almonds, coconut, sesame seeds, brown sugar, and nutmeg. In a separate bowl, combine the pineapple and onion.
• Each lionfish fillet should be dipped in the beaten egg and then pressed into the almond mixture.
• Fill the prepared dish halfway with the coated lionfish. Cover the coated fillets with the pineapple mixture. Bake for 40 minutes, or until the salmon flakes easily with a fork.

Have you ever heard the phrase "catch of the day?" A number of areas provide this, especially if you live near the water. You can enjoy the catch of the day in a Bahamian stew fish, which is usually a grouper or a snapper served with a dark roux. This stew is best served with homemade bread or johnnycakes on the side.

Ingredients:

• 2 to 3 lbs Turbot cut into steaks
• 3 tbsp. of vegetable oil (⅓ cup if not using bacon)
• 4 slices of bacon
  
• 2 medium onions (one cube – one sliced)
• 1 stalk of celery (finely diced)
• 1 small potato (cubed)
• 1 carrot (peeled and sliced)
• ¾ cup of flour
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 6 cups water
• 2 tbsp dry sherry
• Salt and pepper to taste

How to make Bahamian Stew Fish / Bahamian Boiled Fish / Stew Conch:

• Rubbing fish with sea salt, hot peppers, and garlic. Using your fork or a mortar and pestle crush the hot pepper and garlic into the sea salt. Rub the turbot liberally with this rub. Sprinkle with crushed black pepper and set aside.
• For the marinade, juice two sour oranges and three key limes. Add slices of one hot red pepper and about 8 allspice berries. Sit the turbot steaks into a bowl and pour half of the marinade over it. Cover fish with slices of a medium onion and set aside for 20-30 minutes. Set aside the remaining marinade to enjoy with the completed dish.
• Now that your fish is marinating it is time to prepare your roux – the classic signature feature of this dish. Fry four slices of bacon, remove and set aside for other use.
• Add 3 tablespoons of vegetable oil to a heavy frying pan/skillet and add onion, celery, potato, thyme, and carrot. Sauté until the onions are caramelized on medium heat. Remove vegetables with a slotted spoon and set aside.
• Pat turbot dry and fry in the herb-infused oil. Turning fish to sear well and brown on both sides. Fry until crispy and take care that it does not burn.
• Remove from the oil with a slotted spoon and set aside.
• After lowering the heat, stir in the ¾ cup of flour and stir slowly to brown. Ensure the flour does not burn. After the flour is a dark golden color slowly add 2 cups of water.
• Return the herbs and fish to the pot and then cover with the remaining water. Add salt and pepper to taste. Cook for 20 minutes on medium heat. Cover the pot and cook for another 10 minutes on low heat. Stir in the dry sherry right before serving.
• To plate, place a serving spoon of grits at the bottom of a bowl, cover with slices of turbot and a liberal amount of stew fish broth.
• Add a tablespoon of the reserved pepper sour sauce. Serve with a side of Bahamian johnnycake.
  
  
  

Anyone can cook this simple crab recipe at home. For sweet and tasty crab, try blue crab, mud crab, Dungeness crab, snow crab, or king crab. What is the simplest crab recipe? Baked crab is the answer. The freshness of the crab meat complements the creamy white sauce with the peppery chili flakes, titillating the palate with its pronounced bursts of taste. The crab flesh itself is quite flavorful, and the breadcrumbs help to bring all of those wonderful flavors together. When you dig in, the insides of the shell are soft and moist, with the crab meat keeping all of its wonderful liquids that mingle so freely with the milkiness of the white sauce.

Ingredients:

• 300g crabmeat
• 1 tsp olive oil
• 1 chopped Onion
• 1 chopped Green pepper -
• 4 tsp butter
• 1 cup milk
• 2 tsp chili flakes
• ¼ cup flour
• 8 slices, toasted, crushed bread
• Salt and pepper
• 6 – 8, cleaned crab shells

How to make baked crab:

• Heat the olive oil in a pan. Fry the onions until they are golden.
• Add the chile flakes and mix well. Fry till golden brown.
• Mix in the crab meat. Season with salt and pepper to taste. Stir-fry for 3 minutes before transferring the mixture to a separate bowl.
• Melt the butter in the same pan. Cook, stirring constantly while adding the flour and salt. Cook, stirring regularly until the mixture is thick and bubbling. Take the sauce off the heat.
• Incorporate the crab meat mixture into the sauce. Half of the bread crumbs should be added now. Fill crab shells halfway with the mixture. Bake at 400° for 20 minutes, then sprinkle with bread crumbs. Serve while hot.