CarolCooks2…A-Z World Cuisines…Part 9…The Bahamas…

Welcome to my new A-Z …World Cuisines…where I will be looking at the countries of the world, their food and national dish or their most popular dish around the world…by this I mean some dishes are eaten in many countries as their fame has spread around the world…I have Chel to thank for giving me some ideas from which this one took shape…Thank you Chel x

Today I am looking at the cuisine of the Bahamas…

The Bahamas is a country in the northwestern West Indies, located 80 km (50 mi) south-east of the coast of Florida (USA) and north of Cuba.

The Bahamas achieved independence from Britain on July 10, 1973, and is now a fully self-governing member of the Commonwealth and a member of the United Nations, the Caribbean Community and the Organisation of American States.

The Bahamas’ coat of arms is a composition of things indigenous to these islands, while the motto “Forward Upward Onward Together” heralds the direction and manner in which the Bahamian nation should move. The crest of the arms, a light pink conch shell, symbolises the marine life of The Bahamas.

Traditional Bahamian food has been influenced by a diverse mix of cultures and histories. The islands’ cuisine has embraced herbs, spices, ingredients, techniques, and styles from West Africa, American Indians, Central America, and beyond. However, they still embrace the islands’ native plant species that provide all Bahamian dishes with that unique flair and flavour…famed for its beautiful seafood and what a variety there is like Conch, Lobster, Crab, fish and other shellfish …

For me, the Bahamas invoke beautiful beaches, happy, smiling faces, wonderful seafood, lots of colours… a joyful place…

The Bahamas stretches for 760 miles from the coast of Florida in the northwest to almost Haiti in the southeast. The archipelago consists of about 2,400 Cays (coral reefs) and 700 islands, 30 of which are inhabited…Wow…I would love to go island hopping there…something for everyone…there is so much to discover …arts and culture wise…

Sadly nearly all of the country’s foodstuffs are imported, largely from the United States. However, the sunny climate favours the cultivation of many fruits, including tomato, pineapple, banana, mango, guava, sapodilla (the fruit of a tropical evergreen tree), soursop, grapefruit, and sea grape. Some pigs, sheep, and cattle are raised. The small fishing industry’s catch is dominated by spiny lobster, grouper, and conch…

You will often find wild boar on the menu…often hunted with dogs rather than guns…Your taste buds will come alive with Bahamian foods. Dishes are a fusion of the cultures of West Africa, Europe, America, and the indigenous people adding flair…among locals, there is still nose to tail eating with wild pig/boar being roasted whole or grilled boar ribs, sauteed livers, boar soup…chicken or sheep tongue, chickens feet…

Peas n’ rice is a staple of every Bahamian household, especially for Sunday dinner. It began in the nineteenth century when Bahamians were heavily reliant on what they grew themselves, and pea plants were the most abundant.

This is one of the most delectable dishes you’ll find as it is chock full of savoury delicacies. It is served with meat or fish, along with, macaroni, fried plantain, or coleslaw.

Souse (pronounced sowse) is typically a breakfast dish and can be paired with Johnny bread/cake or a side of grits.

Conch comes every which way…and is a popular street food as well…

Peas Soup and Dumpling...is a popular dish…a melting pot of West African and European traditions. Its European link is “pease pudding” and dumplings, and the West African link is the practice of cooking with pigeon peas.

My mother always served pease pudding with boiled ham…Pidgeon peas I had to look up…they are the edible seeds of the pigeon pea plant…a type of lentil, pea or seed…

What’s for dessert? …

Coconut cakes, coconut tarts, coconut balls and guava duffs are popular, Benny Cakes was a new one on me they are typically consumed during the  Christmas period …Benny refers to (sesame) seeds that are heated until brown and brought to a boil with sugar and salt. It is then dropped into circles and allowed to cool and harden.

As much of the world’s best rum is produced in the Caribbean,  it’s no surprise that the spirit takes the spotlight in many recipes.

Rum Cake...Dense and buttery, rum cake is made with traditional baking ingredients like flour, baking powder, baking soda, salt, sugar, unsalted butter, buttermilk, vegetable oil, vanilla extract, and eggs. Once the bundt cake cools, a flavorful thick butter rum sauce is drizzled over the cake…perfect for any occasion.

The official rum cake of the Bahamas comes from Nassau’s Bahamas Rum Cake Factory, which uses a signature Ole Nassau Bahamian Rum…

Now for a cocktail of which there are many…

That’s all for today’s look at the Bahamas…I do hope you have enjoyed this culinary tour…as always I look forward to your comments…x

39 thoughts on “CarolCooks2…A-Z World Cuisines…Part 9…The Bahamas…”

  1. Pingback: CarolCooks2…A-Z World Cuisines…Part 9…The Bahamas… – Rock the City

  3. Chel Owens

    We went to Jamaica a few years ago and that was my first experience on a tropical island. I’m curious to try these foods you’ve mentioned.

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  5. OIKOS™- Art, Books & more

    What a wonderful coat of arms, and by the way here you also can very often find boar on the menu, but nonetheless i would prefer the Bahamas. Lol The Bahamas are only 50 miles aways from the coast of FL? Thats nice. Thanks for recommending another great destination, Carol! xx Michael

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  7. Pingback: CarolCooks2 weekly roundup… 20th -26th March 2022-Monday Musings, Health, A-Z World Cuisine,The Bahamas , Food Substitutes and Saturday Snippets where “Mother” is my prompt. | Retired? No one told me!

  10. Jim Borden

    I wish I were sipping on some rum while laying on a beach in the Bahamas and reading this post. Like Pete, this is one of the places I want to get to, and it is not that far from where I live…

    Liked by 2 people

    1. CarolCooks2 Post author

      Lucky you, ,Jim I can just picture you on one of the lovely beaches with a rum in your hand..don’t forget to send a postcard 🙂 x

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  11. johnrieber

    I love Conch! Fritters or Chowder, either one is terrific! It’s also known as Sun gills, at least in the store in New York where I buy cans of it whenever I’m there!

    Liked by 1 person

  12. petespringerauthor

    One of the places on Earth I still want to get to. Everyone I’ve ever spoken to has only good things to say about Bermuda.

    Liked by 1 person

    1. CarolCooks2 Post author

      I agree, Pete a friend of ours was lucky enough to be part of a TV show for people who were looking to buy a place abroad and the Bahamas was their chosen place when the TV company knew they were intending to get married the show suggested they got married there and they footed the bill…they lived there for a few years and absolutely loved it but got homesick so moved back to the UK…I hope you get to realise your dream, Pete 🙂 x

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    1. CarolCooks2 Post author

      I’m sure the seafood was delicious you were lucky to be able to experience it, Dorothy…I have heard it is a wonderful place to visit 🙂 x

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  15. Prior

    That souse sounds interesting
    And I was in the Bahamas in 1989
    And I remember the conch options (and actually I was a little sick from
    The food during the last few days of the trip – the full
    Fat milk and other items were too heavy for me at the time)

    Liked by 1 person

    1. CarolCooks2 Post author

      How lovely that you visited such a beautiful place I’m sure it was much more unspoilt then…I know how much Thailand has changed since we first visited it all those years ago 🙂 x

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      2. CarolCooks2 Post author

        There are many places I would love to visit but know that we won’t, Colleen and visiting them virtually although not quite the same can still be very interesting ❤

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  17. Pingback: CarolCooks2…A-Z World Cuisines…Part 9…The Bahamas… – MobsterTiger

  18. beetleypete

    I have ever been to the area, but I got to sample a lot of West Indian cuisine when I worked with a guy from Barbados on the Ambulances for seven years. He brought in food that his mum cooked at home in Shepherds Bush. Her Souse was pig’s trotter in a fierce hot sauce. I couln’t tolerate it, and he told me it was because of Scotch Bonnet peppers. I did like the Rice and Peas with chicken, and the coconut cakes, but the Flying Fish was too salty for me, like eating sea-water! 🙂
    Best wishes, Pete. x

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    1. CarolCooks2 Post author

      The souse sounds good to me… I like rice and pidgeon peas plus the cakes.. I’ve not tried flying fish but i’m not keen on fish that is too salty either… 😀 xx

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