Bahamian Cuisine

Fish, crab, and shellfish are common ingredients in Bahamian cuisine. Rice, tropical fruits, potatoes, pork, and peas are additional staples across the nation. Bahamian cuisine frequently includes the flavors onions, garlic, coconut, cinnamon, chili peppers, and lime. The Bahamas import a sizable portion of their food from other nations. The various types of soups enjoyed in the Bahamas include split pea soup, souse (prepared with chicken, potatoes, pepper, and lime), stewed fish, and conch chowder. The national food is conch, a mollusk with firm, white flesh that can be stewed, deep-fried, steamed, or eaten raw with veggies and lime juice.

The most prevalent meat dishes are chicken, pork, and goat, and additional common seafood dishes include baked crabs, baked bonefish, boiled fish, and fried grouper. Iguanas are hunted and consumed on several of the nearby islands. The classic Bahamian cuisine fire engine is made of white rice and corned beef that has been steamed.

In The Bahamas, side dishes including grits, baked macaroni and cheese, potato salad, and johnnycake are prevalent, while sweets like tarts, bread pudding, rum cake, and guava are well-liked. Common beverages include fruit juices and coconut water. Popular Bahamian lemonade called Switcha is created from limes that are cultivated nearby. While rum, Sky juice, Kalik (Bahamian beer), Goombay Smash, and Planter's Punch are prevalent alcoholic beverages in The Bahamas, Triple B and Goombay Punch are common non-alcoholic drinks.