Bahamas cuisine
Local chefs specialize in some interesting seafood variations, many of which contain conch. This chewy mollusc is prepared in a multitude of ways: fried, stewed, in soup (conch chowder), in salad (with onions, celery, sweet and hot peppers and tomatoes). Grouper, a flaky white fish, is the most popular in the Bahamas, but don't pass by red snapper in anchovy sauce either. Crab and spiny lobster come steamed, creamed, minced, grilled, baked, stewed, devilled or stuffed. Peas'n'rice, a traditional accompaniment, is a national passion.
For dessert try guava duff-a pie made from the local aromatic guava fruit, served with rum sauce-or simply some fresh fruit from the islands.
Rum figures in a whole gamut of tropical drinks. Have it in pina colada (with coconut cream and pineapple juice), Yellow Bird (with coffee, banana liqueur and fruit juices) or Skinny Minnie (with Galliano, cream, Cointreau coconut liqueur and grenadine), to name but a few. The local liqueur is Nassau Royal, good by itself or in coffee. Leading American soft drinks are sold everywhere, but for a refreshing change try canned sea grape soda.
