A FOOD TRADITION
Bahamian Cuisine
A Caribbean island cooking tradition centered on conch, local seafood, peas and rice, souse, savory baked dishes, and tropical desserts.
Dishes linked to this cuisine
13–24 of 30
Coconut Tart
A Bahamian baked pastry tart filled with sweetened coconut and typically enriched with butter and sugar.
Conch Chowder
A Bahamian soup made by simmering chopped conch with tomato, onion, bell pepper, celery, and potato in a seasoned broth.
Conch fritter
Explore the dish and its connections.
Conch Fritters
Seasoned chopped conch is combined with batter, aromatics, and vegetables before being fried into crisp fritters.
Crab and Rice
Crab is cooked with rice, aromatic vegetables, and tomato into a savory Bahamian rice dish.
Cracked Conch
Tenderized conch is coated in wheat flour and egg before being fried until crisp.
Fire Engine
A traditional Bahamian preparation of canned corned beef cooked or steamed with tomato and aromatics such as onion and green pepper, commonly served with white rice or grits.
Grouper Fingers
Strips of grouper are coated in a seasoned breading and fried until crisp.
Guava Duff
A steamed Bahamian dumpling-like pudding filled with guava and typically served with a sweet butter-based sauce.
Johnnycake
A dense Bahamian quick bread made from wheat flour with butter or shortening, sugar, salt, and a liquid such as milk or water.
Peas and Rice
A traditional Bahamian rice dish combining pigeon peas with seasoned rice, aromatics, tomato, and often cured pork.
Peas Soup with Ham
A traditional Bahamian pea soup made by simmering dried yellow peas with ham, onion, celery, and hearty vegetables.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.